Go Back

Pumpkin Cheesecake Snickerdoodle Cookies

Pumpkin cheesecake snickerdoodle cookies bake crinkled, cinnamon-sugar exteriors with a tangy cream cheese center. The filling is frozen into tiny balls so you get a defined cheesecake swirl inside each cookie.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Freezing 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

cream cheese filling
  • 6 oz cream cheese
  • 3 tbsp powdered sugar
  • 0.5 tsp pumpkin pie spice
  • 0.5 tsp vanilla
pumpkin snickerdoodle dough
  • 2.75 cup flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 1 cup butter
  • 1.25 cup sugar
  • 0.25 cup pumpkin blotted dry
  • 2 eggs
  • 1 tsp vanilla
rolling
  • 0.33 cup sugar
  • 2 tsp cinnamon
  • 0.25 tsp pumpkin pie spice

Equipment

  • 1 sheet pan

Method
 

Freeze the cream cheese filling
  1. Mix cream cheese, powdered sugar, pumpkin pie spice, and vanilla, then portion into 24 teaspoon-sized balls. Freeze for 30 minutes until firm and scoopable.
Make the pumpkin snickerdoodle dough
  1. In a mixing bowl, beat butter and sugar until well combined. Beat in blotted pumpkin, then add eggs and vanilla.
  2. Whisk flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt together. Fold the dry ingredients into the pumpkin mixture until no dry streaks remain.
Assemble and bake
  1. Scoop 2-tablespoon portions of dough and flatten each into a disk. Place one frozen cream cheese ball in the center, then wrap the dough around it and seal the edges.
  2. Stir together sugar, cinnamon, and pumpkin pie spice for rolling. Roll each stuffed cookie generously to coat all sides.
  3. Arrange cookies on a sheet pan and bake at 375F for 11-13 minutes. Bake until the edges look set and lightly cracked while the centers stay soft.
Cool and set
  1. Remove cookies and cool completely on the sheet pan. Let them cool so the filling firms as the cookies finish setting.

Notes

Pro tip: blot the pumpkin dry before mixing so the dough doesn’t spread and the cheesecake center stays well-defined. Store baked cookies in an airtight container in the fridge for up to 4 days (best texture when brought to room temp). Freeze baked cookies in a sealed container for up to 2 months; thaw overnight in the fridge. For a gluten-friendly option, use a 1:1 gluten-free baking flour blend for the dough.