Description
These Pumpkin Snickerdoodle Cheesecake Cookies are the ultimate fall dessert, combining the cozy flavors of pumpkin spice, the classic texture of snickerdoodles, and a rich, tangy cream cheese center. Coated in cinnamon sugar and baked to bakery-style perfection, each bite delivers a gooey surprise that’s ideal for holiday gatherings, dessert boards, or afternoon treats. Easy to make, stunning to present, and unforgettable in flavor—these cookies are your new autumn must-bake.
Ingredients
For the cookies:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- ⅓ cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
For the cheesecake filling:
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
For the cinnamon sugar coating:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
In a mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Add pumpkin puree and vanilla extract, mixing until fully combined.
In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
In a small bowl, mix the cream cheese, granulated sugar, and vanilla extract until smooth. Chill slightly to firm up if needed.
Scoop about a tablespoon of cookie dough and flatten it slightly. Place a small spoonful of cheesecake mixture in the center, then top with another tablespoon of dough. Seal the edges to enclose the filling.
Roll each stuffed cookie in the cinnamon sugar mixture.
Place cookies on a lined baking sheet and chill in the fridge for 30 minutes.
Preheat your oven to 350°F (175°C). Bake the cookies for 12–14 minutes, or until set around the edges.
Let cool on the pan for a few minutes before transferring to a wire rack. Serve once cooled.
Notes
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Use only pure pumpkin puree, not pie filling, to maintain flavor and consistency.
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Chilling is essential—both the filling and dough—for shape and structure.
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Adjust baking time slightly depending on cookie size and your oven.
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Make them mini or bar-style for fun twists on presentation.
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Store baked cookies in the fridge due to the cheesecake center, and always allow them to come to room temp before serving for the best texture.
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Perfect addition to your pumpkin spice dessert ideas or Thanksgiving cookie trays.