Growing up, the smell of my mom’s snickerdoodles meant it was a special day. The cinnamon, the sugar, the soft, chewy texture, it was pure magic. But now that I’m a grown-up, I like to put my own spin on things. This recipe for Cream Cheese Pumpkin Snickerdoodles is a perfect example. It takes that classic cookie I love and marries it with the cozy flavors of fall. The result is a soft, pumpkin-spiced cookie with a tangy, cheesecake-like surprise in the middle.

Why You’ll Love These Cream Cheese Pumpkin Snickerdoodles

• Soft and Chewy: They have a perfect, melt-in-your-mouth texture that is never cakey.
• A Surprise Inside: The rich, creamy cream cheese filling is an unexpected delight.
• All the Fall Flavors: Every bite is loaded with pumpkin, cinnamon, and cozy spices.
• Easy to Master: With a few simple steps, you’ll be baking like a pro.

What They Taste Like

Imagine your favorite snickerdoodle, but with a warm, pumpkin pie twist. The outside is crunchy with cinnamon-sugar, and the inside is unbelievably soft and chewy. Then, you hit the center. A pocket of creamy, tangy cream cheese filling cuts through the sweetness and spices. It’s like a pumpkin pie and a snickerdoodle had a delicious baby.

Ingredients You’ll Need

To make these beauties, you’ll need a few common baking ingredients and some special ones to create that signature fall flavor. The quality of your ingredients really matters here.

• Butter: I always use unsalted butter. It lets you control the saltiness of the cookies. Make sure it’s softened to room temperature so it creams easily with the sugar.
• Cream Cheese: The star of the show! Use full-fat, brick-style cream cheese. The kind in the tub is too soft and won’t hold up in the cookie.
• Canned Pumpkin Puree: Make sure it’s 100% pumpkin puree and not pumpkin pie filling. The filling has added sugar and spices that will mess up the flavor balance.
• All-Purpose Flour: I don’t sift my flour, but I do fluff it up in the bag before scooping it with a measuring cup.
• Baking Soda & Cream of Tartar: Baking soda helps the cookies rise, and cream of tartar gives snickerdoodles their signature tangy flavor. Don’t skip the cream of tartar!
• Spices: You’ll need cinnamon, pumpkin pie spice, and a pinch of salt. The salt balances out all the sweetness.
• Sugars: Both granulated sugar and brown sugar are used to give the cookies a balanced sweetness and a chewy texture. You’ll also need extra granulated sugar and cinnamon for the coating.

Step-by-Step Instructions

1. Make the cream cheese filling. In a small bowl, beat the softened cream cheese with a few tablespoons of sugar until it’s smooth. Drop spoonfuls onto a parchment-lined plate. I use a tablespoon measure to keep them uniform. Pop the plate in the freezer for about 20 minutes to firm up. This is the secret to a perfect filling.
2. Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, cream of tartar, spices, and salt. Set it aside for a moment. This helps to distribute the baking soda and spices evenly.
3. Cream the wet ingredients. In a large mixing bowl, beat the softened butter and both sugars together with an electric mixer. Beat them on medium speed until the mixture is light and fluffy, about 2-3 minutes. This adds air and makes the cookies soft. Then, mix in the pumpkin puree and vanilla until everything is combined.
4. Make the dough. Slowly add the dry ingredients to the wet ingredients. Mix on low speed just until no more streaks of flour are visible. Do not overmix! Overmixing will make your cookies tough.
5. Roll and stuff. Take a generous scoop of cookie dough. Flatten it into a circle in the palm of your hand. Place one frozen cream cheese ball in the center. Carefully fold the dough around the filling, making sure to seal it completely. Roll the dough ball between your palms to make it smooth.
6. Coat and bake. In a shallow bowl, mix your cinnamon and extra granulated sugar. Roll each cookie dough ball in the mixture until it’s fully coated. Place the cookies on a parchment-lined baking sheet, about 2 inches apart. Bake at 350°F for about 12-15 minutes, or until the edges are set and the centers look slightly soft.
7. Cool them down. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. This prevents them from breaking and helps them set.

Variations, Additions, And Substitutions

Add white chocolate chips to the dough for an extra layer of sweetness. You can swap out the pumpkin pie spice for just cinnamon if you prefer a classic snickerdoodle flavor.

Tips for Success

• Chill the cream cheese. This is the most important step. If the cream cheese isn’t frozen, it will ooze out while the cookies bake.
• Don’t overbake. Snickerdoodles should be soft and chewy. Pull them out of the oven when they look slightly underbaked. They will continue to cook on the hot baking sheet.
• Use room temperature ingredients. This applies to your butter and cream cheese. It helps everything blend together seamlessly.
• Measure your flour right. Scoop the flour into your measuring cup with a spoon, then level it off with the back of a knife. This avoids using too much flour, which can make cookies dry.

What to Serve With Cream Cheese Pumpkin Snickerdoodles

These cookies are a treat all on their own. But they would be a perfect dessert to serve with a cup of hot coffee or a glass of cold milk. They also go well with a scoop of vanilla ice cream. For a fun fall dessert platter, arrange them alongside some frosted pumpkin bars.

Storage & Reheating

Store these cookies in an airtight container at room temperature for up to 3 days. They’re best on day one, but they still taste great later. You can also freeze the baked cookies for up to 3 months. Thaw them on the counter before serving.

Frequently Asked Questions

Why are my pumpkin cookies flat?

Your cookies might be flat if your butter was too soft, you used too much pumpkin puree, or your dough was too warm. Chilling the dough helps with this issue.

What does cream of tartar do in snickerdoodles?

Cream of tartar gives snickerdoodles their classic tangy flavor. It also prevents the sugar from crystallizing, which keeps the cookies soft and chewy.

Can I use canned pumpkin pie filling?

No. Pumpkin pie filling is already sweetened and spiced. Using it will make your cookies too sweet and change the flavor. You must use 100% pure canned pumpkin puree.