Pumpkin Cheesecake Snickerdoodles An Incredible Ultimate Recipe

Pumpkin cheesecake snickerdoodles are the ultimate fall cookie—soft, chewy, and packed with warm pumpkin spice flavor. Each cookie is stuffed with a creamy cheesecake filling, then rolled in cinnamon-sugar for the perfect balance of sweet and spiced. With a gooey surprise inside and a golden, sugary coating, these cookies are guaranteed to impress.

Why You’ll Love This Recipe

• Combines two desserts in one—cheesecake and snickerdoodles

• Soft, chewy pumpkin cookies with a creamy center

• Perfect fall flavors with pumpkin pie spice and cinnamon

• Freezer-friendly cheesecake filling makes assembly easy

• Great for holiday gatherings, bake sales, or cozy nights in

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cheesecake Filling

• 4 ounces cream cheese, softened

• 2 tablespoons granulated sugar

• ½ teaspoon vanilla extract

Pumpkin Cookies

• ½ cup unsalted butter, room temperature

• ½ cup brown sugar

• ⅓ cup granulated sugar

• ⅓ cup pumpkin purée, blotted to measure ¼ cup

• 1 large egg yolk, room temperature

• 2 teaspoons vanilla extract

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 teaspoon pumpkin pie spice

• ½ teaspoon cinnamon

• 1 ½ cups all-purpose flour

Sugar Mixture

• ¼ cup granulated sugar

• 1 teaspoon cinnamon

• 1 teaspoon pumpkin pie spice

Directions

1. In a small bowl, mix cream cheese, sugar, and vanilla until smooth. Scoop into 2-teaspoon balls (about 11), place on a plate, and freeze until firm, about 30 minutes.

2. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

3. Blot pumpkin purée with paper towels until reduced to about ¼ cup.

4. In a stand mixer, beat butter, brown sugar, and granulated sugar until creamy. Add blotted pumpkin, egg yolk, and vanilla, mixing until combined.

5. In another bowl, whisk flour, baking soda, salt, pumpkin pie spice, and cinnamon. Add to wet ingredients and mix on low until just combined.

6. Mix sugar, cinnamon, and pumpkin pie spice in a small bowl for rolling.

7. Scoop cookie dough into large balls (about 3 tablespoons). Press a frozen cheesecake ball into each and wrap dough around it, sealing completely. Roll each in the sugar mixture.

8. Place 5–6 cookies per baking sheet and bake 12–14 minutes, until edges are golden and centers are set.

9. Sprinkle with extra sugar mixture after baking. Cool completely before serving.

Servings and timing

• Servings: 11 cookies

• Prep time: 15 minutes

• Chill time: 30 minutes

• Cook time: 12 minutes

• Total time: 57 minutes

Variations

• Chocolate version: Add mini chocolate chips to the dough for extra richness.

• Extra spice: Increase cinnamon and nutmeg for bolder flavor.

• Glazed: Drizzle with cream cheese glaze once cooled.

• Mini cookies: Use smaller dough balls and cheesecake centers for bite-sized treats.

• Nutty twist: Fold in chopped pecans or walnuts.

Storage/Reheating

Store cookies in an airtight container in the refrigerator for up to 5 days. To freeze, store baked cookies in a freezer-safe bag for up to 2 months. Thaw at room temperature before serving. These cookies are best enjoyed chilled or at room temperature.

FAQs

Why do I need to blot the pumpkin purée?

Removing excess moisture prevents cakey cookies and keeps them chewy.

Can I make the cheesecake filling ahead of time?

Yes, freeze the cheesecake balls up to 2 days in advance.

How do I keep the cheesecake from leaking?

Ensure the cookie dough fully seals around the cheesecake ball before baking.

Can I use pumpkin pie filling instead of purée?

No, pumpkin pie filling has added sugar and spices that will change the recipe.

Can I make these without the cheesecake filling?

Yes, but the creamy center is what makes these cookies special.

Do these cookies need to be refrigerated?

Yes, because of the cheesecake filling, store them in the fridge.

Can I double this recipe?

Yes, simply double all ingredients and freeze more cheesecake centers.

How do I make the cookies softer?

Bake closer to 12 minutes and avoid overbaking for softer centers.

Can I freeze the cookie dough?

Yes, assemble the cookies with filling, freeze on a tray, then transfer to a bag. Bake directly from frozen, adding 1–2 minutes to the bake time.

Can I substitute the cream cheese?

Mascarpone works as a substitute, but it will be softer in texture.

Conclusion

Pumpkin cheesecake snickerdoodles are the perfect fall cookie—soft, chewy, spiced, and filled with a creamy surprise. They’re as fun to make as they are to eat, making them a must-bake for pumpkin season. Whether you’re sharing them at a party, baking with family, or simply indulging at home, these cookies are a cozy and festive treat.

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