Pumpkin Cheesecake Snickerdoodles

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When fall rolls around, I crave everything pumpkin-flavored, and these Pumpkin Cheesecake Snickerdoodles are the ultimate autumn treat. Imagine a soft, spiced pumpkin cookie with a creamy cheesecake filling, all rolled in cinnamon-sugar. They’re as indulgent as they sound and perfect for cozy evenings or holiday gatherings.

These cookies aren’t just a dessert—they’re an experience. The warm spices paired with the rich, tangy cheesecake center make every bite pure bliss. They’re a little more work than your typical cookie, but trust me, they’re worth every step.

The Perfect Fall Cookie

If you love pumpkin desserts but want something beyond the traditional pie, these cookies are your answer. They combine the best of a pumpkin spice latte, a cheesecake, and a snickerdoodle into one incredible bite. Soft and chewy on the outside with a surprise creamy center—they’ll have everyone asking for seconds!

Ingredients for Pumpkin Cheesecake Snickerdoodles

To make these delicious fall-inspired cookies, you’ll need a combination of pantry staples and a few special ingredients. Each component plays a role in creating that soft, spiced cookie and creamy center we love.

For the Cheesecake Filling:

• 4 oz cream cheese, softened – This is the creamy, tangy base for the filling. Make sure it’s softened for easy mixing.
• 1/4 cup powdered sugar – Adds a touch of sweetness to balance the cream cheese.
• 1/2 tsp vanilla extract – Enhances the flavor of the cheesecake center.

For the Pumpkin Cookie Dough:

• 1/2 cup unsalted butter, melted and slightly cooled – Keeps the cookies soft and moist.
• 1/2 cup pumpkin puree – The star ingredient! Make sure it’s pure pumpkin, not pumpkin pie filling.
• 1 cup granulated sugar – Sweetens the dough perfectly.
• 1/4 cup brown sugar – Adds a rich, molasses-like flavor.
• 1 large egg yolk – Helps bind the dough without making it too wet.
• 1 tsp vanilla extract – Adds warmth and depth to the pumpkin flavor.
• 1 1/2 cups all-purpose flour – The base of the cookie dough.
• 1/2 tsp baking powder – Helps the cookies puff up just the right amount.
• 1/4 tsp baking soda – Aids in creating the perfect texture.
• 1/2 tsp cream of tartar – A classic snickerdoodle ingredient that gives the cookies their signature tang.
• 1/2 tsp salt – Balances the sweetness and enhances flavor.
• 1 tsp ground cinnamon – Adds warm spice.
• 1/2 tsp ground nutmeg – A must-have for any pumpkin dessert!
• 1/4 tsp ground ginger – Gives a subtle spice kick.

For the Cinnamon-Sugar Coating:

• 1/4 cup granulated sugar – For rolling the cookies before baking.
• 1 1/2 tsp ground cinnamon – Adds a deliciously spiced finish.

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How to Make Pumpkin Cheesecake Snickerdoodles

Let’s take it step-by-step to ensure these cookies come out perfect every time!

Step 1: Prepare the Cheesecake Filling

1. In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
2. Scoop out small teaspoon-sized portions and place them on a baking sheet lined with parchment paper. Flatten them slightly into discs.
3. Freeze the filling for at least 30 minutes, or until firm.

Step 2: Make the Pumpkin Cookie Dough

1. In a large mixing bowl, whisk together the melted butter, pumpkin puree, granulated sugar, brown sugar, egg yolk, and vanilla extract until smooth and combined.
2. In a separate bowl, mix the flour, baking powder, baking soda, cream of tartar, salt, cinnamon, nutmeg, and ginger.
3. Gradually add the dry ingredients to the wet ingredients, stirring until a soft dough forms. Cover the dough and refrigerate for 30 minutes to 1 hour.

Step 3: Assemble the Cookies

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a small bowl, mix together the sugar and cinnamon for the coating.
3. Scoop out about 1 1/2 tablespoons of the chilled cookie dough and flatten it slightly in your hand.
4. Place a frozen cheesecake filling disc in the center of the dough and carefully wrap the dough around it, sealing the edges to fully enclose the filling.
5. Roll the stuffed cookie dough ball in the cinnamon-sugar mixture and place it on the prepared baking sheet. Repeat with the remaining dough and filling.

Step 4: Bake the Cookies

1. Bake the cookies for 10-12 minutes, or until the edges are set but the centers still look slightly soft.
2. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

How Long to Bake Pumpkin Cheesecake Snickerdoodles

Baking these cookies to perfection is all about timing and temperature. The key is to ensure the cookies are baked through without drying out while keeping that cheesecake filling creamy.

Baking Time and Temperature

• Preheat your oven to 350°F (175°C).
• Bake the cookies for 10-12 minutes.
• Look for the edges to be set while the centers remain slightly soft. This ensures the cookies are chewy and tender.

Tips for Perfectly Baked Cookies

1. Don’t Overbake – These cookies might look slightly underdone in the center when you take them out, but they’ll firm up as they cool. Overbaking can dry out the pumpkin dough and harden the cheesecake filling.
2. Use Parchment Paper – Line your baking sheet with parchment paper or a silicone baking mat to prevent sticking and promote even baking.
3. Space the Cookies – Leave about 2 inches of space between each cookie on the baking sheet. They will spread slightly as they bake.

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Storing Leftover Cookies

These cookies are perfect for making ahead or saving extras for later. Here’s how to store them:

Room Temperature

• Store in an airtight container at room temperature for up to 3 days. Make sure the container is tightly sealed to keep them soft and fresh.

Refrigerator

• If you prefer them chilled, store the cookies in the refrigerator for up to 5 days. The cheesecake filling firms up beautifully when chilled, offering a slightly different (but delicious!) texture.

Freezer

• Unbaked Dough: You can freeze the stuffed, unbaked cookie dough balls. Place them on a tray in the freezer until solid, then transfer them to a freezer-safe bag or container. Bake them straight from frozen, adding an extra minute or two to the baking time.
• Baked Cookies: Allow the cookies to cool completely, then freeze them in a single layer. Once frozen, transfer to a freezer-safe container and store for up to 3 months. Let them thaw at room temperature or enjoy them slightly chilled.

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Cookie Tips & Tricks

1. Freeze the Filling – Don’t skip this step! Freezing the cheesecake filling makes it easier to handle and ensures it stays intact while baking.
2. Chill the Dough – Chilling the dough prevents the cookies from spreading too much while baking, keeping them thick and chewy.
3. Serve Fresh or Warm – These cookies are best enjoyed fresh, but a quick 5-second zap in the microwave will bring them back to warm, gooey perfection if they’ve been stored.
4. Add Extra Cinnamon Sugar – Before serving, sprinkle a little extra cinnamon-sugar on top for a finishing touch!

These Pumpkin Cheesecake Snickerdoodles are a fall favorite in my home, and I promise they’ll quickly become a must-bake treat for you too!

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