Pumpkin Cheesecake Snickerdoodles

Pumpkin Cheesecake Snickerdoodles are what happen when a soft pumpkin cookie and a creamy cheesecake filling decide to become best friends. I worked on this recipe longer than I expected, mostly because pumpkin brings moisture and cheesecake demands balance. Too much filling and the cookies spread, too little and you lose that surprise center. Once I found the sweet spot, these became one of those cookies that disappear faster than I can cool the second tray.

What I enjoy most about these cookies is the contrast. You get a warmly spiced, pillowy snickerdoodle on the outside and a smooth, lightly tangy cheesecake center inside. They feel bakery-worthy but are completely doable at home with a bit of patience and a chilled dough.

Ingredients

Cheesecake Filling

8 oz cream cheese, softened
¼ cup powdered sugar
½ teaspoon vanilla extract

Pumpkin Snickerdoodle Dough

¾ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup brown sugar
1 large egg
½ cup pumpkin purée (not pumpkin pie filling)
1 teaspoon vanilla extract
2¾ cups all-purpose flour
1 teaspoon cream of tartar
½ teaspoon baking soda
½ teaspoon salt
1½ teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves

Cinnamon Sugar Coating

½ cup granulated sugar
1½ teaspoons cinnamon

Making the Cheesecake Filling

This step is quick, but chilling is essential.

Steps

Beat cream cheese until smooth
Add powdered sugar and vanilla
Mix until creamy and lump-free
Scoop teaspoon-sized portions onto a lined tray
Freeze for 30–40 minutes until firm

Freezing the filling makes stuffing the cookies much easier and prevents leaks while baking.

Preparing the Pumpkin Snickerdoodle Dough

Pumpkin changes cookie dough texture, so balance matters here.

Steps

Cream butter, granulated sugar, and brown sugar until light
Beat in the egg until fully incorporated
Mix in pumpkin purée and vanilla
In a separate bowl, whisk flour, cream of tartar, baking soda, salt, and spices
Gradually add dry ingredients to wet ingredients
Mix just until combined

Tip: Overmixing will make the cookies dense instead of soft.

Chilling the Dough

This is not a step to skip.

Cover dough and refrigerate for at least 1 hour
Chilled dough controls spreading
Cold dough is easier to handle and stuff

If your kitchen runs warm, a longer chill time is even better.

Assembling the Cookies

This is where the magic happens.

Steps

Preheat oven to 350°F (175°C)
Line baking sheets with parchment paper
Mix cinnamon sugar coating in a small bowl
Scoop about 2 tablespoons of dough
Flatten slightly in your palm
Place a frozen cheesecake ball in the center
Wrap dough completely around filling
Roll gently into a smooth ball
Roll in cinnamon sugar

Make sure the cheesecake filling is fully sealed to avoid oozing.

Baking the Cookies

Steps

Place cookies 2½ inches apart on baking sheet
Bake for 11–13 minutes
Edges should be set, centers soft
Remove from oven and let rest 5 minutes
Transfer to a cooling rack

Cookies will continue setting as they cool.

Preparation & Baking Time

Prep Time: 30 minutes
Chill Time: 1½ hours
Bake Time: 12 minutes per batch
Total Time: About 2½ hours
Servings: 18–22 cookies

Texture and Flavor Notes

These cookies are known for their balance.

Soft, tender pumpkin cookie exterior
Creamy, lightly tangy cheesecake center
Warm cinnamon-forward flavor
Not overly sweet
Bakery-style thickness

They stay soft for days, which makes them great for gifting.

@engineeredsweets

Serving Suggestions

Pumpkin Cheesecake Snickerdoodles are rich but comforting.

Serve them

Slightly warm for a molten center feel
At room temperature for clean bites
With coffee or chai
On fall dessert platters
As part of holiday cookie boxes

They’re especially popular during autumn gatherings.

Storage Tips

Store in an airtight container in the refrigerator
Keeps well for up to 4 days
Let sit at room temperature 10 minutes before serving
Freeze baked cookies for up to 2 months

Helpful Tips From My Experience

Always use pumpkin purée, not pie filling
Drain pumpkin slightly if very watery
Seal dough completely around filling
Chill both dough and filling
Don’t overbake

These small details make a big difference in the final result.

Variations You Can Try

Pumpkin Spice Cheesecake Cookies

Increase spices and add ginger

Chocolate Chip Version

Add mini chocolate chips to dough

Maple Cheesecake Filling

Replace vanilla with maple extract

Gluten-Free Option

Use a 1:1 gluten-free flour blend

Smaller Cookies

Use less dough and smaller filling portions

Common Mistakes to Avoid

Skipping dough chill time
Using warm cheesecake filling
Overstuffing cookies
Baking too long
Not sealing dough properly

Each of these can cause spreading or leaking.

FAQs

Can I make these ahead of time?

Yes, the dough and filling can be prepared a day in advance.

Can I freeze the dough?

Yes, assembled cookie balls freeze well for up to 1 month.

Why did my cookies spread too much?

The dough was likely too warm or under-chilled.

Can I use low-fat cream cheese?

Full-fat cream cheese gives the best texture and flavor.

How do I know when they’re done?

Edges should look set while centers remain soft.

Do these need refrigeration?

Yes, because of the cheesecake filling.

Why These Cookies Are Worth the Extra Step

Pumpkin Cheesecake Snickerdoodles take a little more effort than standard cookies, but the payoff is absolutely worth it. They’re soft, cozy, and filled with a creamy surprise that feels indulgent without being heavy. Every time I bake them, they earn that quiet moment of approval when someone takes a bite, pauses, and goes back for another. That’s when I know a recipe belongs in the permanent rotation.