Name: Pumpkin Cheesecake Snickerdoodles Recipe
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3¾ cups all-purpose flour; 1½ teaspoons baking powder; ½ teaspoon salt; ½ teaspoon ground cinnamon; ¼ teaspoon freshly ground nutmeg; 1 cup unsalted butter, at room temperature; 1 cup granulated sugar; ½ cup light brown sugar; ¾ cup pumpkin puree; 1 large egg; 2 teaspoons vanilla extract; 8 ounces cream cheese, softened; ¼ cup granulated sugar; 2 teaspoons vanilla extract; ½ cup granulated sugar; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; Dash allspice

If you’re on the hunt for a cookie that brings together the cozy flavors of fall with a luscious, creamy surprise inside, this Pumpkin Cheesecake Snickerdoodles Recipe is an absolute must-try. Imagine tender, cinnamon-spiced pumpkin cookies enveloping a rich, velvety cream cheese center, all rolled in an aromatic cinnamon-sugar coating that crackles lightly with every bite. These cookies are unlike any snickerdoodle you’ve had before — they merge classic comfort with a gourmet twist, perfect for sharing with friends, gifting, or simply indulging during those chilly afternoons.

Ingredients You’ll Need

A large metal bowl filled with thick, smooth, and creamy orange dough that has swirls and ridges from mixing. The dough looks soft and dense with a slightly uneven texture. The bowl is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Getting started is a breeze with these simple, pantry-friendly ingredients that play beautifully together. Each one brings a special touch, from the fluffy texture given by all-purpose flour and baking powder to the spice blend that gives these cookies their warm, inviting character.

3¾ cups all-purpose flour: Provides the perfect structure for soft yet sturdy cookies that hold the cream cheese center.
1½ teaspoons baking powder: Helps the cookies rise up beautifully and stay tender.
½ teaspoon salt: Balances out the sweetness and enhances all the flavors.
½ teaspoon ground cinnamon: Adds that quintessential warming spice that defines snickerdoodles.
¼ teaspoon freshly ground nutmeg: Brings a subtle earthy richness to the dough.
1 cup unsalted butter, at room temperature: Key for tender, melt-in-your-mouth cookies with rich flavor.
1 cup granulated sugar: Sweetens and contributes to the cookie’s soft texture.
½ cup light brown sugar: Infuses the dough with molasses notes, enhancing depth of flavor.
¾ cup pumpkin puree: Provides moistness and that beautiful pumpkin flavor and color.
1 large egg: Binds everything together and adds richness.
2 teaspoons vanilla extract: Adds warmth and amplifies the pumpkin and cream cheese notes.
8 ounces cream cheese, softened: The star of the filling; creamy, tangy, and luscious.
¼ cup granulated sugar (for filling): Sweetens the cream cheese filling perfectly.
½ cup granulated sugar (for coating): Combines with spices to create a crunchy, flavorful crust.
1 teaspoon ground cinnamon (for coating): For that signature snickerdoodle flavor on the outside.
½ teaspoon ground ginger: Adds a slightly spicy zing in the coating.
Dash of allspice: Rounds out the spice blend with depth and warmth.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Pumpkin Cheesecake Snickerdoodles Recipe

Step 1: Prepare the Dry Ingredients

Start by whisking together the all-purpose flour, baking powder, salt, ground cinnamon, and freshly ground nutmeg in a medium bowl. This dry mix is essential because it evenly distributes those warm spices, which give your cookies that iconic autumnal aroma and flavor.

Step 2: Cream the Butter and Sugars

Using a mixer fitted with a paddle attachment, beat the room temperature unsalted butter with granulated sugar and light brown sugar until the mixture is light, fluffy, and pale in color. This step is crucial for creating the soft texture that makes these snickerdoodles so inviting.

Step 3: Add Pumpkin, Egg, and Vanilla

Mix in the pumpkin puree, followed by the large egg and vanilla extract. The pumpkin adds moisture and a lovely orange hue, while the vanilla enhances all the flavors. Beat just until combined before moving on to the dry ingredients.

Step 4: Combine Wet and Dry Ingredients and Chill

Gradually add the dry flour mixture to the wet ingredients on low speed until just incorporated, being careful not to overmix. Once combined, cover the dough and chill it in the refrigerator for one hour. Chilling firms up the dough, making it easier to handle and helps prevent spreading during baking.

Step 5: Prepare the Cream Cheese Filling

Beat together the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy. This silky filling is what takes the Pumpkin Cheesecake Snickerdoodles Recipe to a whole new level of deliciousness. Pop this filling into the fridge as well while the dough chills.

Step 6: Preheat Oven and Prepare Cinnamon Sugar Coating

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a small bowl, mix the granulated sugar, ground cinnamon, ground ginger, and a dash of allspice. This spiced sugar coating delivers that classic snickerdoodle crunch with an extra autumn twist.

Step 7: Assemble the Cookies

Take one tablespoon of the chilled cookie dough and flatten it into a pancake shape. Spoon about a teaspoon of the cream cheese filling in the center. Top with another tablespoon of dough flattened into a pancake and carefully pinch the edges together, sealing the cream cheese inside. Roll the filled cookie ball in the cinnamon sugar mixture until well coated and place it on the prepared baking sheet about 2 inches apart.

Step 8: Shape and Bake

Repeat the assembly process until all the dough is used. Lightly flatten each dough ball with the bottom of a heavy glass or measuring cup to achieve that classic snickerdoodle shape. Bake the cookies for 10-15 minutes or until the tops start to crack and are just set. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

How to Serve Pumpkin Cheesecake Snickerdoodles Recipe

The image shows a white baking tray with twelve small round orange dough pieces evenly spaced in three rows and four columns. Each piece has a light beige dollop of cream or frosting placed neatly on top in the center. The tray is on a white marbled surface. A woman's hand holds a spoon gently over one of the dough pieces, adding some dollop of cream. The dough looks soft and smooth while the cream looks thick and fluffy. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra festive touch, dust your cookies with a sprinkle of powdered sugar or a light drizzle of maple glaze. Adding some crushed pecans or a sprinkle of flaky sea salt on top right after baking also enhances the flavor and texture wonderfully.

Side Dishes

These cookies pair beautifully with warm beverages such as chai tea, cinnamon-spiced lattes, or a classic hot apple cider. For dessert spreads, serve alongside a scoop of vanilla bean ice cream or a dollop of whipped cream to balance the cinnamon richness.

Creative Ways to Present

Try stacking your Pumpkin Cheesecake Snickerdoodles in a pretty jar or gift box tied with a rustic ribbon for seasonal gifting. You can also sandwich two cookies together with extra cream cheese frosting for a decadent treat that’s sure to impress guests at any holiday party.

Make Ahead and Storage

Storing Leftovers

Store your leftover Pumpkin Cheesecake Snickerdoodles in an airtight container at room temperature for up to 3 days. Make sure they’re completely cooled before sealing to prevent sogginess, so they stay perfectly soft with that irresistible cream cheese center.

Freezing

You can freeze these cookies either baked or unbaked. For baked cookies, freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag or container for up to 3 months. Unbaked dough balls can be frozen separated on parchment-lined trays and later baked fresh from frozen.

Reheating

Warm up your cookies gently in a 300°F oven for about 5 minutes to revive that soft texture and melt the cream cheese just slightly for a gooey, comforting bite. Avoid microwaving too long as it can make the texture rubbery.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works perfectly in this Pumpkin Cheesecake Snickerdoodles Recipe and can actually be more consistent than homemade pumpkin puree.

Is it necessary to chill the dough and cream cheese filling?

Yes, chilling the dough makes it easier to handle and helps the cookies maintain their shape during baking, while chilling the cream cheese filling keeps it firm for easy assembly and prevents leaks.

Can I substitute the spices in the cinnamon sugar coating?

Feel free to tweak the spice blend to your taste. Adding cloves or cardamom or skipping the ginger are great ways to customize the flavor, but the original blend really complements the pumpkin beautifully.

How do I know when the cookies are baked perfectly?

Look for the telltale cracks on the cookie tops and a set texture around the edges while the centers remain soft. They shouldn’t be browned too much since they’ll firm up as they cool.

Can this recipe be made gluten-free?

With some experimentation, yes! Replacing the flour with a gluten-free blend and possibly adjusting the amount of baking powder should work, but results may vary slightly in texture.

Final Thoughts

There’s something wonderfully heartwarming about the Pumpkin Cheesecake Snickerdoodles Recipe — it takes the humble cookie and elevates it with the creamy dreaminess of cheesecake and the fragrance of fall spices. Whether you bake a batch for yourself, friends, or family, these cookies are a guaranteed crowd-pleaser that will have everyone asking for the recipe. So go ahead, make these soon and let the cozy vibes fill your kitchen!