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Pumpkin Cheesecake Snickerdoodle Cookies

Pumpkin Cheesecake Snickerdoodle Cookies - featured image
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These Pumpkin Cheesecake Snickerdoodle Cookies are soft, stuffed with a creamy pumpkin cheesecake center, and coated in cinnamon sugar—perfect for cozy fall gatherings or a special treat any time. Easy to make and always a crowd-pleaser, they combine the best of snickerdoodles and pumpkin cheesecake in every bite.

Ingredients

Scale
  • 4 oz (115g) cream cheese, softened (full-fat preferred)
  • 2 tbsp (30g) canned pumpkin puree (not pumpkin pie filling)
  • 2 tbsp (25g) granulated sugar
  • 1/2 tsp (2.5ml) vanilla extract
  • 1/4 tsp (1g) ground cinnamon
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk, room temperature
  • 1/3 cup (80g) canned pumpkin puree
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 tsp (2g) cream of tartar
  • 1/2 tsp (2g) baking soda
  • 1/4 tsp (1g) salt
  • 2 tsp (5g) ground cinnamon
  • 1/4 tsp (1g) ground nutmeg
  • 1/4 cup (50g) granulated sugar (for coating)
  • 1 tsp (2.5g) ground cinnamon (for coating)

Instructions

  1. In a medium bowl, combine cream cheese, 2 tbsp pumpkin puree, 2 tbsp granulated sugar, 1/2 tsp vanilla extract, and 1/4 tsp cinnamon. Beat until smooth and creamy (about 2 minutes with a hand mixer).
  2. Scoop teaspoon-sized mounds of filling onto a parchment-lined plate (about 12 portions). Freeze for 20-30 minutes until firm.
  3. In another bowl, beat unsalted butter until creamy. Add brown sugar and 1/4 cup granulated sugar; beat until light and fluffy (2-3 minutes).
  4. Mix in egg yolk, 1/3 cup pumpkin puree, and 1 tsp vanilla extract until well combined.
  5. In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, 2 tsp cinnamon, and nutmeg.
  6. Gradually add dry ingredients to wet, mixing just until combined. Dough will be soft but not sticky. If too soft, chill for 15 minutes.
  7. Scoop about 1.5 tbsp dough, flatten in your palm. Place a frozen cheesecake filling portion in the center, fold dough around it, and roll into a ball. Repeat with remaining dough and filling.
  8. Mix 1/4 cup granulated sugar and 1 tsp cinnamon in a small bowl. Roll each stuffed cookie ball in the mixture until fully coated.
  9. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  10. Place cookies 2 inches apart on the baking sheet. Bake for 10-12 minutes, until edges are set but centers look slightly underdone.
  11. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Chill the cheesecake filling until very firm for easy stuffing and to prevent leaking. Don’t overmix the dough for the softest texture. For gluten-free, use a 1:1 baking blend. Add white chocolate chips or pecans for a twist. Cookies will look slightly underdone when you remove them from the oven—they’ll firm up as they cool.

Nutrition

Keywords: pumpkin, cheesecake, snickerdoodle, cookies, fall dessert, stuffed cookies, cinnamon, easy cookie recipe, autumn, cream cheese

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