Cookies are one thing, and Snickerdoodle Pumpkin Cheesecake Cookies are something else altogether. Picture a soft, chewy pumpkin snickerdoodle, sprinkled with cinnamon sugar, and unexpectedly! You find yourself sinking your teeth into an area of velvety, luscious cheesecake. It’s like a mini pumpkin pie and a snickerdoodle got together and made a sweet baby.

Why You’ll Love Snickerdoodle Pumpkin Cheesecake Cookies

These cookies are a true showstopper. They look like a regular snickerdoodle on the outside, but the creamy cheesecake center is a secret that delights everyone who tries them. They are the perfect way to “wow” your friends and family at a holiday party or a fall get-together. Plus, the process of making them is a fun little project.

What It Tastes Like

Every bite of these cookies is a journey. First, your tongue hits the sweet, spicy coating of cinnamon and sugar. Then, you get the soft, earthy pumpkin flavor of the cookie itself. And finally, the tangy, smooth cheesecake filling bursts through, creating a flavor combination that is pure magic. The textures play off each other, too; the chewy cookie and the creamy center are a perfect pair.

Ingredients You’ll Need

• For the Cheesecake Filling:
  • Cream Cheese: Use full-fat, brick-style cream cheese. It needs to be softened to room temperature so it can be whipped smooth.
  • Granulated Sugar: Just a little bit to sweeten the filling.
• For the Cookies:
  • Unsalted Butter: Make sure it’s softened to room temperature. This is key for creating a light and airy cookie dough.
  • Granulated Sugar & Brown Sugar: The mix of sugars helps with texture and flavor. The brown sugar adds moisture and a hint of molasses.
  • Canned Pumpkin Puree: Not pumpkin pie filling! The pie filling has added ingredients that will make the dough too wet and sweet.
  • Egg: One large, at room temperature. It helps bind the dough together and gives it a rich flavor.
  • Vanilla Extract: A splash of vanilla always makes cookies taste better.
  • All-Purpose Flour: Spoon and level your flour so you don’t end up with a dry cookie.
  • Baking Soda & Baking Powder: These are the leaveners that give the cookies their soft texture.
  • Pumpkin Pie Spice & Salt: For all that cozy, autumnal flavor.
• For the Coating:
  • Granulated Sugar & Cinnamon: The classic snickerdoodle combo.¹ A little extra pumpkin pie spice here is a great idea.

Step-by-Step Instructions

1. Make and Freeze the Filling: In a small bowl, beat the softened cream cheese and a little sugar together until it’s smooth and creamy. Use a small cookie scoop or a spoon to drop little balls of the mixture onto a parchment-lined plate. Freeze these balls for at least 30 minutes. Don’t skip this step! It’s the secret to keeping the filling from leaking out when you bake.
2. Make the Dough: While the filling is freezing, get started on the cookie dough. In a large bowl, use a stand mixer or a hand mixer to beat the softened butter and both sugars together until they’re light and fluffy. Beat in the pumpkin puree, egg, and vanilla until everything is smooth.
3. Combine Wet and Dry: In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. Add the dry ingredients to the wet ingredients and mix on low speed just until the flour is gone. Be careful not to overmix the dough.
4. Assemble the Cookies: Take a generous spoonful of the cookie dough and flatten it in the palm of your hand. Pull one of the frozen cheesecake balls from the freezer and place it in the center of the flattened dough. Carefully wrap the dough around the filling, making sure it’s completely sealed. Gently roll the dough into a ball.
5. Coat the Cookies: In a shallow bowl, mix together the sugar and cinnamon for the coating.² Roll each dough ball in the cinnamon-sugar mixture until it’s completely covered. Place the coated dough balls on a baking sheet lined with parchment paper. Leave a couple of inches of space between each cookie.
6. Bake: Preheat your oven to 350°F. Bake the cookies for 12-15 minutes. The edges should look set, and the centers should be firm to the touch. They will still be soft and a little puffy.
7. Cool: Let the cookies rest on the baking sheet for a few minutes before moving them to a wire rack to cool completely.

Variations, Additions, And Substitutions

You can make a plain pumpkin snickerdoodle cookie by skipping the cheesecake filling. Mix in some white chocolate chips for a little extra sweetness. Add a pinch of ground ginger to the coating for a spicy kick.

Tips for Success

• The cheesecake filling must be frozen solid. This is the most important step to prevent a gooey mess.
• Don’t overmix the dough. A gentle mix is all you need to keep the cookies tender.
• Seal the cookies well. Make sure the dough completely covers the filling so it doesn’t leak out while baking.
• Use pure pumpkin puree. Pie filling will make the dough too runny.

What to Serve With Snickerdoodle Pumpkin Cheesecake Cookies

These cookies are rich on their own, so they pair best with something simple. A tall glass of cold milk is perfect. A hot cup of black coffee or unsweetened tea would also cut through the richness nicely. Serve them as a dessert after a Thanksgiving dinner, or wrap them up as a tasty gift for a neighbor.

Storage And Reheating

Store the cookies in an airtight container in the refrigerator for up to 5 days. The cheesecake filling needs to be kept cold. You can also freeze the cookies for up to 3 months. Let them thaw in the fridge before serving. To reheat, you can pop them in the microwave for a few seconds.

Frequently Asked Questions

Why did the cheesecake filling leak out of my cookies?

It is highly possible that the filling was not frozen completely. The cream cheese spheres must be entirely frozen if you want to disguise them in the cookie dough.

Can I make the dough ahead of time?

Yes, you can. You can make the dough and chill it in the fridge for up to 2 days before assembling and baking.

Why are my cookies so flat?

Your cookies might be flat if the butter was too soft or if you used too much pumpkin puree. The dough should be thick and easy to roll into a ball.

Can I use a different spice mix?

Absolutely! If you don’t have pumpkin pie spice, you can use a mix of cinnamon, a little nutmeg, and a dash of ginger and allspice.