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Pumpkin Cheesecake Snickerdoodles

Pumpkin Cheesecake Snickerdoodles


  • Author: Ava McKenney
  • Total Time: 32 minutes
  • Yield: 18 cookies 1x

Description

Soft, spiced pumpkin cookies with a surprise creamy cheesecake filling—these Pumpkin Cheesecake Snickerdoodles are the ultimate fall dessert! Rolled in cinnamon sugar for that classic snickerdoodle finish, they’re tender, flavorful, and absolutely irresistible. Perfect for cozy evenings or holiday baking!


Ingredients

Scale

For the Cheesecake Filling:

  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract

For the Pumpkin Cookie Dough:

  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1/2 cup pumpkin puree
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp cream of tartar
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger

For the Cinnamon-Sugar Coating:

  • 1/4 cup granulated sugar
  • 1 1/2 tsp ground cinnamon

Instructions

  1. Prepare the Cheesecake Filling:
    • In a small bowl, combine cream cheese, powdered sugar, and vanilla extract. Mix until smooth.
    • Scoop teaspoon-sized portions onto a parchment-lined baking sheet, flatten slightly, and freeze for at least 30 minutes.
  2. Make the Cookie Dough:
    • In a large bowl, whisk together melted butter, pumpkin puree, granulated sugar, brown sugar, egg yolk, and vanilla extract until combined.
    • In a separate bowl, whisk together flour, baking powder, baking soda, cream of tartar, salt, cinnamon, nutmeg, and ginger.
    • Gradually mix the dry ingredients into the wet ingredients until a soft dough forms. Cover and chill for 30 minutes to 1 hour.
  3. Assemble the Cookies:
    • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
    • Combine the sugar and cinnamon for the coating in a small bowl.
    • Scoop 1 1/2 tablespoons of cookie dough, flatten in your palm, and place a frozen cheesecake filling disc in the center. Wrap the dough around the filling, sealing it completely.
    • Roll the dough ball in the cinnamon-sugar mixture and place on the baking sheet. Repeat with the remaining dough and filling.
  4. Bake the Cookies:
    • Bake for 10-12 minutes, or until the edges are set and the centers look slightly soft.
    • Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Freeze the cheesecake filling to make assembly easier.
  • Chill the dough to prevent the cookies from spreading too much during baking.
  • Store baked cookies in an airtight container for up to 3 days at room temperature or up to 5 days in the refrigerator.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes