The oven warmed the whole kitchen while rain tapped the window. These cookies came out just as the clouds cleared soft, golden, and filled with that cozy cheesecake surprise. I made them for a quiet Sunday, but they disappeared before Monday. Let’s just say… they never made it to the cookie jar.
Table of Contents
Why You’ll Love These Pumpkin Cheesecake Snickerdoodles
A Fall Favorite with a Twist
Pumpkin and cinnamon already feel like a warm hug. But tuck creamy cheesecake in the center? Now it’s a dessert worth slowing down for. These cookies are chewy, not cakey, and that little surprise inside is what makes them special.
Creamy Cheesecake Centers
Every bite has that soft, tangy middle that melts just a bit into the dough as it bakes. Freezing the filling ahead of time makes it easy to work with, and you’ll love how it holds its shape inside the cookie.
Cozy Cinnamon Sugar Finish
Right before baking, you roll the dough in a cinnamon and pumpkin spice sugar blend. It crisps up slightly and adds a beautiful sparkle. Sprinkle a little more on top once they come out warm, and you’ve got magic.
Key Ingredients & Preparation Tips
Blotted Pumpkin Puree for Better Texture
Pumpkin adds moisture — but too much and your cookies turn cakey. So blot your puree with paper towels until you’re left with ¼ cup. It’s worth the extra minute for a soft, chewy texture.
Cream Cheese Filling Essentials
Use room-temperature cream cheese and mix it until smooth. Philadelphia works best for texture. Then scoop into small balls and freeze them solid. This helps keep the center creamy but not gooey when baked.
Butter & Sugar Balance for Chewiness
You’ll cream butter with both brown and white sugar. The brown sugar adds depth and moisture, while the white gives structure. Together, they help the cookie hold its shape while staying soft in the center.
How to Make Pumpkin Cheesecake Snickerdoodles (Step-by-Step)
Step 1 – Prepare and Freeze the Cheesecake Filling
In a small bowl, beat cream cheese with sugar and vanilla until smooth. Scoop into 2-teaspoon-sized balls (you’ll get 11). Freeze for at least 30 minutes. They should be firm to the touch before you wrap them in dough.
Step 2 – Make the Pumpkin Cookie Dough
Blot your pumpkin puree first. Then in a large bowl, cream the butter, brown sugar, and white sugar until light. Add pumpkin, egg yolk, and vanilla. Mix until smooth. In a separate bowl, whisk together flour, baking soda, salt, pumpkin pie spice, and cinnamon. Gently stir this into the wet ingredients.
Step 3 – Fill, Roll, and Shape the Cookies
Scoop the dough into large balls (about 3 tablespoons). Flatten each slightly in your hand, place a frozen cheesecake ball in the center, and wrap the dough around it. Roll gently to seal. Then roll each ball in the cinnamon-pumpkin sugar mix.
Step 4 – Bake and Cool for Best Results
Place 5–6 cookies on each baking sheet. Bake at 350°F for 12–14 minutes. The edges should be lightly golden, and the centers no longer shiny. While warm, sprinkle with more sugar mixture. Let them cool completely so the centers firm up just right.
Pro Tips for Perfect Cookies
Use a Kitchen Scale for Accuracy
Baking is forgiving, but these cookies really shine with precise measurements. Especially the flour. Too much and the dough gets dry.
Chill Filling Completely
Make sure the cheesecake balls are fully frozen. If they start to soften while assembling, pop them back in the freezer.
Adjust Dough Consistency as Needed
If your dough feels sticky after mixing, add 1–2 tablespoons of flour. The dough should be soft but not too tacky.
FAQ
Can I use fresh pumpkin instead of canned?
You can, but it must be cooked, pureed, and thoroughly blotted. Fresh pumpkin has more water, which can change the texture.
How do I know when the cookies are done baking?
Look for golden edges and a set (but soft-looking) center. The tops shouldn’t look wet. A little puffiness is okay — they’ll settle as they cool.
Can these be made gluten-free?
Yes! Swap the all-purpose flour with a 1:1 gluten-free blend. Just make sure your mix includes xanthan gum for structure.
Storage and Freezing Instructions
Room Temperature Storage Tips
Keep cookies in an airtight container for 3–4 days. They stay soft, especially with that creamy center.
How to Freeze and Thaw Properly
Once cooled, you can freeze the cookies in layers with parchment paper in between. Store in a ziplock or airtight container. To serve, thaw at room temp for 1–2 hours.
Pumpkin Cheesecake Snickerdoodles Recipe Card
Print
Pumpkin Cheesecake Snickerdoodles – Amazing Fall Cookies
- Total Time: 57 minutes
- Yield: 11 cookies
Description
Chewy pumpkin cookies filled with cheesecake and rolled in a cinnamon and pumpkin sugar mix. Ideal fall treat with a surprise center.
Ingredients
Cheesecake Filling:
4 oz cream cheese, soft
2 tbsp granulated sugar
½ tsp vanilla
Pumpkin Cookies:
½ cup (113.5 g) butter, room temperature
½ cup (110 g) brown sugar
⅓ cup (66.67 g) granulated sugar
⅓ cup (81.67 g) pumpkin puree, blotted to become ¼ cup
1 large egg yolk, room temperature
2 tsp vanilla
½ tsp baking soda
½ tsp salt
1 tsp pumpkin pie spice
½ tsp cinnamon
1½ cups (210 g) all-purpose flour
Sugar Mixture for Rolling:
¼ cup (50 g) granulated sugar
1 tsp cinnamon
1 tsp pumpkin pie spice
Instructions
1. Mix cream cheese, sugar, and vanilla until smooth. Scoop into 2 tsp balls (makes 11), freeze for 30 minutes.
2. Blot pumpkin puree to reduce moisture to ¼ cup (60g).
3. Cream butter, brown sugar, and granulated sugar. Add pumpkin, egg yolk, and vanilla; mix again.
4. Whisk flour, baking soda, salt, pumpkin pie spice, and cinnamon. Add to wet ingredients; mix gently.
5. Mix rolling sugar: granulated sugar, cinnamon, pumpkin pie spice.
6. Scoop dough into large balls (3 tbsp). Insert frozen cheesecake center and seal. Roll in sugar mixture. Place 5–6 per baking sheet.
7. Bake at 350°F for 12–14 minutes until center is no longer shiny and edges are golden. Sprinkle with extra sugar mixture while warm. Cool completely.
Notes
Blotting pumpkin makes cookies chewy, not cakey.
If dough is too sticky, add 1–2 tbsp flour.
Use completely frozen cheesecake filling for best results.
Lightly spoon flour into measuring cup if not using a scale.
Philadelphia cream cheese is recommended for best texture.
Don’t let butter get too soft or dough will be hard to handle.
Use a scale for precise measurements if available.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 271
- Sugar: 23g
- Sodium: 259mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 49mg
More Such Recipes
Craving more fall flavors? Check out these cozy bakes next:
Final Thoughts
Share Your Bake!
If you make these, I’d love to hear how they turned out. Did your family find the cheesecake center as irresistible as mine did?
Keep This Recipe Handy for Fall Baking
Bookmark it, print it, or pin it to Pinterest. And if you want to share the cookie love, you can always find us chatting on Facebook. These cookies deserve a spot in every fall kitchen.