Deliciously soft and puffy pumpkin snickerdoodle cookies with a sweet cream cheese center. Perfect for Fall or whenever you need your pumpkin spice fix!

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Pumpkin Cheesecake Snickerdoodles! Deliciously soft and puffy pumpkin snickerdoodles with a sweet cream cheese center. | HomemadeHooplah.com

About Pumpkin Cheesecake Snickerdoodles

After all my experimenting with pumpkin recipes these past few weeks, I still had one can of pumpkin puree lingering in my cabinet, taunting me with all its tasty possibilities.

So I had to decide:do I make classic pumpkin pie, or do I try my hand at something else? Is there really anything else to make the week of Thanksgiving that’s as perfect as pumpkin pie?

Do I make classic pumpkin pie?do I try my hand at something else? Is there really anything else to make the week of Thanksgiving that’s as perfect as pumpkin pie?

Or do I try my hand at something else? Is there really anything else to make the week of Thanksgiving that’s as perfect as pumpkin pie?

Is there really anything else to make the week of Thanksgiving that’s as perfect as pumpkin pie?

I doubt there are many things, but these Pumpkin Cheesecake Snickerdoodles sure do come close. The cookies were soft and pillowy, and the cream cheese filling gives it just enough sweetness without overpowering the mellow pumpkin flavor. Pretty close to perfect if you ask me! Everything we love about pumpkin with a sweet twist.

The cookies were soft and pillowy, and the cream cheese filling gives it just enough sweetness without overpowering the mellow pumpkin flavor. Pretty close to perfect if you ask me! Everything we love about pumpkin with a sweet twist.

Pretty close to perfect if you ask me! Everything we love about pumpkin with a sweet twist.

Everything we love about pumpkin with a sweet twist.

Pumpkin pie is still on my cooking hit list, but that’ll have to be for another day. These

These snickerdoodles will tide me over just fine until then.

Pumpkin Cheesecake Snickerdoodles! Deliciously soft and puffy pumpkin snickerdoodles with a sweet cream cheese center. | HomemadeHooplah.com

The past few days have been crazy for an old friend of mine and I, what with both of our birthdays and Thanksgiving roaring around the bend, so I’m going to make this post short and sweet so you can get to the good stuff: the super easy recipe.

This was my first time working with cookie filling, and though I was a little nervous how it would go (cookie filling seems like it’d be so delicate), it turned out to be no problem at all. Like I’ve found with most

Like I’ve found with most cookies and cakes I’ve made, it’s actually a lot of fun to put all the pieces together.

These snickerdoodles would definitely be a great addition to any Thanksgiving feast!

What about you?

What are your must-have pumpkin recipes around Thanksgiving OTHER than the classic pumpkin pie?
Pumpkin Cheesecake Snickerdoodles! Deliciously soft and puffy pumpkin snickerdoodles with a sweet cream cheese center. | HomemadeHooplah.com

Recipe Details

Pumpkin Cheesecake Snickerdoodles! Deliciously soft and puffy pumpkin snickerdoodles with a sweet cream cheese center. | HomemadeHooplah.com
3.55 from 24 votes

Pumpkin Cheesecake Snickerdoodles

30 mins prep + 15 mins cook + 1 hr Chilling Time
253 kcal
Yields: 24 cookies
Deliciously soft and puffy pumpkin snickerdoodle cookies with a sweet cream cheese center. Perfect for Fall or whenever you need your pumpkin spice fix!

Ingredients 

For the Snickerdoodles
For the Cream Cheese Filling
For the Cinnamon-Sugar Coating

Instructions

  • In a medium bowl, sift flour, baking powder, salt, cinnamon, and nutmeg together, then set aside.
  • Using a stand mixer (or hand mixer + large bowl), beat the butter, granulated sugar, and light brown sugar on medium high speed until fluffy, about 2-3 minutes.
  • Add pumpkin puree, egg, and vanilla to the butter and sugars. Beat on medium high speed for another minute.
  • Turn speed to low and slowly add the dry ingredients to the wet ingredients. Once combined (do not overmix), cover bowl and chill dough for one hour.
  • To make the cream cheese filling, blend cream cheese, sugar, and vanilla together. Chill for one hour.
  • Preheat oven to 350 F and line your baking sheet(s) with parchment paper. (I used 2 baking sheets.)
  • In a small bowl, toss together the sugar and spices for the cinnamon-sugar coating, then set aside.
  • Take a tablespoon of the cookie batter and flatten it into a tiny pancake, about 1-2 inches wide. Scoop a teaspoon of cream cheese filling and place it on top of the flat cookie batter. Make another pancake of cookie batter and place it on top of the cream cheese. Pinch around the edges of the cookie batter to seal the cream cheese in, then roll the cookie into a ball. Roll the cookie in the cinnamon sugar coating and place it the prepared baking sheet.
  • Repeat until all the cookie batter is used, spacing the cookies 2 inches apart on the baking sheet. Use the bottom of a glass or measuring cup to lightly press the cookies, flattening the tops.
  • Bake for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and then transfer to a wire cooling rack to cool completely. Note: I noticed there was still some air inside the cookies after baking, so I gently pressed them down with a spatula while they were cooling on the wire rack.

Nutrition

Serving: 1cookie | Calories: 253kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 85mg | Potassium: 89mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1566IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I'm not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating




24 comments

    • Jenna

    These cookies are great but these are not supposed to be left out. Cream cheese is dairy, baked or not. Must be refrigerated for food safety reasons.

    • Jeanné

    How are the cookies to be stored? At room temperature, or do they need to be kept in the fridge?

    • Ann
    • 5 stars

    These are awesome! I used a cookie scoop for consistency. I did not flatten at the end because they were to sticky. Instead of flour I greased my hands just a little bit. This way the edges would still stick together. I habe made these for a cookie exchange. I hope the others like them as much as my family does.

    • Patti
    • 2 stars

    Had a very difficult time, dough was very sticky even after refrigerating after 2 hours. The cream cheese baked into the cookie, and they weren’t very flavorful. Don’t think I’ll be making these again!!!

    • Shelley
    • 4 stars

    They came out great for me! The dough is sticky. I put a small bowl of flour nearby and dipped my fingers in it while shaping the cookies and it helped a lot.

    One thing I’d like your opinion on: What would you think about using powdered sugar in the cream cheese center? So that it’s more like cream cheese icing? It’s not sweet at all, at least mine isn’t, and since the cookies also aren’t super sweet, I wonder…

    Thanks for the great recipe!

      • Chrisy

      Hey Shelley! It’s been a few years since I made this recipe, but I have to agree, using powdered sugar would be great for consistency and taste. I plan on making this recipe again over the next few months and will likely use powdered sugar and increase the amount a little bit. I’ll report back with how it goes! 😀

    • Tia

    I don’t have enough time in the evening to make the dough, chill it for an hour, and bake the cookies. Is it ok to refrigerate the dough and cream cheese overnight? And if so do I need to let them come to room temp before I start making them into cookies? Thanks in advance!

    • Sue

    These were fun to make, but they tasted too floury and I only used 3 cups of flour too. Should I not have used whole wheat flour?

    • Hey Sue! I haven’t worked with whole wheat flour, so I’m not sure how they compare. I’ve heard whole wheat makes things denser, but again, not sure if that would change the taste. I’ve only tested this recipe with all-purpose flour.

    • Jamie

    These were fun and easy to make! Took a little while of course, but still they were EASY! When they came out of the oven, the cream cheese filling was gone… is that normal? Did I just not put enough in? I followed the directions to the T! My an old friend of mine said they’re delicious, i’m just wondering if I did something wrong for next time.

    • Hey Jamie! I’m glad the cookies turned out great! Though I’m stumped on the disappearing filling and I’d have to do a little research to figure out why. I originally wrote this recipe before I had my trusty cookie scoop to keep my measurements in line, so it could be that I loaded far more than a teaspoon of cream cheese mix on each cookie. I tend to go a bit crazy with frosting and fillings when left to my own devices 🙂

    • carol

    can you freez these cookies ?

        • carol

        than u i need to make alot of cookies for a cookie party. it will take me alog time to make them so if i freez them i cathank youn make them ahead of time thank you carol

      • Casie

      These were fun (if not super messy) to make. I chilled my dough overnight instead of just an hour but it warms up fast. They taste INCREDIBLE and the house smells great. My batch actually made 30 cookies. I hate it when recipes don’t quite add up but this one made plenty of filling and sugar to finish all the cookies. One question I have is should I be keeping these in the fridge since they have cheese in them? There’s no way we can eat these all in one sitting. Thanks for posting this recipe! It’s very unique!

      • Hey Casie! I’m glad the cookies turn out great 😀 Once the cookies are baked, they’re safe to keep on the counter in an airtight container for up to 5 days.

      • Lori

      I don’t get why you make the pancakes, and then roll them into balls and then flatten them out again???? Won’t the cream cheese filling get 1) either all smooshed out during baking or 2) get incorporated into the dough so there’s no filling when you bite into them????

      • Hey Lori! The dough is first made into pancakes to make it easier to wrap around the cheesecake (it’s a big help, trust me!). Rolling the dough into a ball is just to help make the cookie an even shape. Flattening at the end is optional, but again, it’s only to help ensure the cookies are a nice round shape once baked. Also, all of these are meant to be gentle moves, not rough handling, so the filling and the dough will keep it’s intended shape and stay separated. Hope this helps!

          • Lori

          OK so this happened….the chilled dough was WAY too soft and sticky to handle or make pancakes with. I needed to use a floured surface, floured hands and a floured glass to make the pancakes. THEN the two pancakes would NOT adhere to one another around the edges. I tried crimping the edges with a fork but that didn’t work well either. I did manage to roll them into balls which was NOT easy. There were cracks and I was never sure I wasn’t pushing the cream cheese into an area with very little dough over them. As I rolled the cookie balls, the dough “re-stickified” so that the cinnamon sugar coating did adhere to the surface. Fortunately the cookies baked without splitting open as I feared they would, but they did not get a nice crackly finish on them as shown in the photo. They were not soft and puffy either. Plus my tablespoon must be a tad larger than I thought because the cookies came out the size of Scooter Pies…so they had to bake for 25 minutes….They still taste good and the filling is fine but there HAS to be a better way to form these.

          • Sorry to hear you had trouble Lori! The extra flour might have been what caused the dough not to pinch together as easily, though I’m not sure offhand why the dough was so sticky at first. I’ll have to try making them again to see what could prevent that from happening.
            And I do that a lot with cookies, too – my idea of a tablespoon is always WAY bigger than what it actually is. I had to start using a special cookie scoop to keep me in line. But at least big cookies still taste good 😀

              • Jackie

              Everything worked out great for me. My son helped me make them. Right towards the end dough had warmed up and was starting to get sticky on the last two cookies. He loved making it though! I like most anything that has pumpkin flavor and my son is a 3 year old cookie monster so we both loved our cookies.

            • Alysia @ Slim Sanity

            These look soooo good!! Found you on Fridgg! 🙂

              • Chrisy

              Thanks for stopping by Alysia! I love Fridgg! Oh, and the cookies are pretty great, too 🙂 Thanks!