Pumpkin Cheesecake Snickerdoodles: The Ultimate Fall Cookie Fusion

Crisp air and golden leaves always bring cravings for cozy, comforting flavors. Imagine the warmth of a classic snickerdoodle colliding with the creamy richness of pumpkin cheesecake. That’s exactly what happens inside these irresistible Pumpkin Cheesecake Snickerdoodles. Each bite delivers a soft, cinnamon-sugar cookie shell wrapped around a luscious pumpkin-spiced cream cheese center.

The first taste surprises with sweetness and spice, but the creamy middle steals the show. These cookies don’t just satisfy a sweet tooth—they impress at gatherings and disappear fast from dessert tables. Inspired by everything people love about fall, this recipe combines tradition and indulgence in a single handheld treat.

Perfect for weekend baking, gifting, or devouring with a hot cup of coffee, these cookies capture the season’s best flavors in one swoon-worthy bite. Once they cool from the oven, the only hard part is not grabbing a second (or third).

Ingredients Of Pumpkin Cheesecake Snickerdoodles

For the Pumpkin Snickerdoodle Dough:

1 cup unsalted butter (softened)
1 cup granulated sugar
½ cup light brown sugar (packed)
¾ cup pumpkin puree (not pumpkin pie filling)
1 large egg
2 teaspoons vanilla extract
3½ cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger

For the Cheesecake Filling:

8 oz cream cheese (softened)
¼ cup granulated sugar
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
2 tablespoons pumpkin puree

For the Cinnamon-Sugar Coating:

⅓ cup granulated sugar
1 teaspoon ground cinnamon

Essential Baking Equipment

Mixing Bowls – At least two medium to large bowls for the dough and cheesecake filling
Hand Mixer or Stand Mixer – To cream the butter, sugar, and mix the filling smoothly
Measuring Cups and Spoons – For accurate measurement of wet and dry ingredients
Rubber Spatula – Great for folding and scraping the bowl clean
Whisk – To blend dry ingredients evenly
Baking Sheets – Preferably two, lined with parchment paper or silicone baking mats
Parchment Paper or Silicone Baking Mats – Prevents sticking and promotes even baking
Cookie Scoop (1½ to 2 tablespoon size) – Helps portion dough evenly
Teaspoon or Small Scoop – To add the cream cheese filling into cookie dough
Cooling Rack – Allows cookies to cool completely without getting soggy on the bottom

Step By Step Instructions

Step 1: Make the Cheesecake Filling

Start by combining 8 oz softened cream cheese, ¼ cup granulated sugar, ½ teaspoon vanilla extract, ½ teaspoon cinnamon, and 2 tablespoons pumpkin puree in a medium bowl. Use a hand mixer to blend until the filling is completely smooth and creamy.

Scoop out small teaspoon-sized portions onto a parchment-lined plate. You should get around 24 dollops. Freeze for at least 30 minutes to firm them up.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat 1 cup softened unsalted butter, 1 cup granulated sugar, and ½ cup packed light brown sugar until the mixture becomes light and fluffy—about 2–3 minutes. This builds the base of your cookie dough and ensures a soft texture.

Step 3: Add Pumpkin, Egg, and Vanilla

Add ¾ cup pumpkin puree, 1 large egg, and 2 teaspoons vanilla extract to the creamed butter mixture. Mix until everything is fully incorporated. The dough will look silky and a bit orange—exactly what you want.

Step 4: Mix the Dry Ingredients Separately

In a second bowl, whisk together 3½ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1½ teaspoons ground cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, and ¼ teaspoon ginger.

This blend brings all the warm fall flavor and structure the cookies need.

Step 5: Combine Wet and Dry Ingredients

Slowly add the dry ingredients to the wet mixture, mixing on low speed or with a spatula until no streaks of flour remain. The dough should be soft but not sticky. If it feels too wet, add 1–2 extra tablespoons of flour.

Step 6: Chill the Cookie Dough

Cover the dough with plastic wrap and refrigerate it for 30–45 minutes. This helps the dough firm up, making it easier to work with when wrapping around the cheesecake filling.

Step 7: Assemble the Stuffed Cookies

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

Scoop about 2 tablespoons of chilled dough and flatten it slightly in your palm. Place one frozen cheesecake dollop in the center and gently wrap the dough around it. Seal the edges and roll into a ball.

In a small bowl, mix ⅓ cup sugar and 1 teaspoon cinnamon. Roll the dough ball in the cinnamon-sugar mix until fully coated.

Step 8: Bake and Cool the Cookies

Place the dough balls 2 inches apart on the baking sheet. Bake for 13–15 minutes, or until the edges are just set and the tops have slight cracks.

Let the cookies rest on the pan for 5 minutes, then transfer them to a cooling rack. The center stays soft and cheesecake-like, so let them cool completely before serving for the best texture.

Serving Tips

Pumpkin Cheesecake Snickerdoodles taste best when they’re completely cool, allowing the creamy center to set perfectly. For the ultimate fall treat, serve them with a warm drink like spiced chai, hot apple cider, or a pumpkin latte. Their soft texture and cinnamon-sugar crust make them a cozy companion for chilly days or festive nights with friends. Arrange them on a rustic wooden board or a fall-themed platter to add charm to your table.

You can also elevate your cookie presentation with a few simple ideas.

Dust lightly with powdered sugar before serving for a delicate, bakery-style look.
Pair with a scoop of vanilla ice cream or a dollop of whipped cream for a dessert-style experience.
Serve at room temperature or slightly chilled—both textures are equally delightful.
Add them to a holiday cookie box or wrap them in parchment for a thoughtful homemade gift.

Storing & Freezing

Pumpkin Cheesecake Snickerdoodles are soft, rich, and filled with cream cheese—so proper storage keeps them fresh and delicious for days. Once cooled completely, place them in an airtight container. They stay fresh at room temperature for up to 2 days or in the refrigerator for up to 5 days. For the best texture, bring chilled cookies to room temperature before serving. The creamy center becomes smooth and flavorful again after warming slightly.

Freezing these cookies is easy and ideal for prepping ahead.

To freeze baked cookies: Lay them in a single layer on a baking sheet, freeze until firm, then transfer to a zip-top freezer bag. They’ll keep for up to 2 months.
To freeze unbaked dough: Assemble the stuffed dough balls (without rolling in cinnamon-sugar), freeze until solid, then store in freezer bags. Bake straight from frozen—just add 2 extra minutes to the baking time.

FAQs

1. Can I use canned pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and spices, which can throw off the flavor and texture. Always use pure pumpkin puree for this recipe.

2. Why is my cookie dough too soft or sticky?
Pumpkin adds extra moisture. Make sure to chill the dough for at least 30 minutes. If it’s still sticky, add 1–2 tablespoons of flour until it’s easier to handle.

3. Can I skip freezing the cheesecake filling?
Freezing helps keep the filling from oozing out during baking. If you skip this step, the cream cheese may leak or melt too fast, changing the cookie’s shape and texture.

4. How do I know when the cookies are done baking?
The edges should be set and the tops slightly cracked. The centers may look soft—that’s perfect. They’ll firm up as they cool while keeping the gooey center intact.

5. Can I make these cookies ahead of time?
Yes! You can make the dough and filling a day in advance. Store both in the fridge separately, or freeze the assembled dough balls for quick baking later.

Conclusion

Pumpkin Cheesecake Snickerdoodles are everything fall should taste like—warm, spiced, and just a bit indulgent. With a cozy cinnamon-sugar shell and a creamy pumpkin cheesecake center, each bite feels like a homemade hug. These cookies are simple to prepare, beautiful to serve, and impossible to forget. Perfect for holidays, gift boxes, or just treating yourself, they bring together the best parts of cookies and cheesecake in one perfect fall dessert. Ready to bake a batch? Your kitchen is about to smell amazing.

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