Easy Pumpkin Cheesecake Snickerdoodles

This cookie is exactly what it sounds like: a pillowy snickerdoodle rolled in cinnamon sugar with a creamy dollop of pumpkin-spiced cheesecake tucked into the center. It eats like a season in your mouth—warm spices, tangy cream cheese, and that slight chew from a classic snickerdoodle—without feeling fussy to make. If you like pumpkin desserts but wish they were more portable and cookie-ish, this is your new go-to.

My husband declared these the official cookie of our fall mornings the first time he tried one warm from the oven. Our kiddo insists on “helping” by rolling them through cinnamon sugar (which really means eating half the bowl), so they’ve become the Saturday-morning routine: coffee for me, a cookie for him, and a warm pan between us. I started making them for cookie swaps and potlucks and now they show up at every game night—people are relentless about asking for the recipe.

Behind the Recipe

This version grew from a few experiments trying to balance two textures: dough that’s sturdy enough to hold a cheesecake center, but tender enough to feel like a snickerdoodle. The trick is chilling the dough so it doesn’t spread too much while baking and keeping the cheesecake dollop cool so it stays creamy rather than puddling out. People often overwork cookie dough when they try to fold in pumpkin—mix just until combined for tenderness. I’ve learned that the cinnamon sugar coating does double duty: it creates the classic snickerdoodle flavor and hides small imperfections in the cookie’s surface, so presentation is forgiving.

Shopping Tips

– Baking Basics: Use a good quality all-purpose flour and baking soda—fresh leaveners give the best rise and classic snickerdoodle texture.
– Dairy: Full-fat cream cheese and butter make the cheesecake center rich and the cookies tender; don’t substitute light versions if you want the best texture.
– Eggs: Use large eggs at room temperature so they emulsify smoothly into the batter and help with consistent structure.
– Spices: Ground cinnamon is essential; if you like warm complexity, pick up a small jar of pumpkin pie spice or combine cinnamon, nutmeg, and ginger.
– Sweeteners: Prefer brown sugar for the dough—it adds moisture and depth; a mix of granulated and light brown sugar keeps the balance classic.

Prep Ahead Ideas

– Make the cheesecake filling a day ahead and keep it chilled in an airtight container; it firms slightly and’s easier to scoop.
– Mix the cookie dough and refrigerate for up to 48 hours—this deepens flavor and makes portioning faster.
– Measure spices and sugars into a small jar the night before to speed assembly the next day.
– Roll dough balls and freeze them on a baking sheet, then transfer to a bag; bake straight from frozen with an extra minute or two.

Time-Saving Tricks

– Use a small cookie scoop for uniform dough balls so baking is consistent and faster.
– While the dough chills, prepare the cinnamon-sugar bowl and the cheesecake filling—multi-tasking saves real time.
– If you’re short on time, press a teaspoon of refrigerated cheesecake into flattened dough rounds rather than piping.
– Let the oven do the work: don’t open it for the first part of baking—cookies set faster that way and have better crowns.

Common Mistakes

– Overmixing the dough: I once beat the dough too long and ended up with a tough cookie—mix until just combined.
– Cheesecake filling too warm: if it’s soft, it can melt into the dough—chill until scoopable. If that happens, pop cookies back in the oven briefly to set the centers.
– Too much flour: scooping flour directly with the measuring cup can lead to drier cookies; spoon flour into the cup and level.
– Skipping the chill: unchilled dough spreads into flat discs; a short chill helps maintain the snickerdoodle’s signature shape.

What to Serve It With

Serve warm with a strong, slightly bitter coffee or a bright apple cider to cut the richness. A dollop of whipped cream or a scoop of vanilla ice cream alongside these cookies makes them dessert-party ready. They’re also lovely on a brunch spread next to yogurt and fresh fruit.

✔Tips & Mistakes

If the centers sink a little, don’t panic—often they’ll puff back up as they cool; chilling dough and filling well prevents excessive sinking. For a crisper edge, flatten the dough slightly before coating in cinnamon sugar; for a softer, puffier cookie, gently roll without pressing down.

✔Storage Tips

Store in airtight containers in the fridge. It reheats beautifully, but if you sneak a bite cold straight from the container, it still works. For longer storage, freeze baked cookies in a single layer on a sheet tray then move to a freezer bag; thaw on the counter or warm briefly in a low oven.

✔Variations and Substitutions

– Swap brown sugar for coconut sugar if you want a slightly caramel note and lower processed-sugar profile, though texture may be a touch different.
– Use a dairy-free cream cheese and vegan butter to make a vegan-ish version; results are good but a little softer.
– Add finely chopped toasted pecans to the filling for crunch, or fold a tablespoon of molasses into the dough for a deeper flavor.
– If you prefer a less tangy cheesecake, cut the cream cheese by a quarter with mascarpone for a milder center.

Frequently Asked Questions

Easy Pumpkin Cheesecake Snickerdoodles

Delicious pumpkin-flavored cookies with a creamy cheesecake center, rolled in cinnamon sugar. Perfect for fall!

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Prep Time: 30 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 45 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup unsalted butter softened
• ▢ 1 cup brown sugar
• ▢ 0.5 cup granulated sugar
• ▢ 1 cup pumpkin puree
• ▢ 2 cups all-purpose flour
• ▢ 2 teaspoons baking soda
• ▢ 1 teaspoon cinnamon
• ▢ 0.5 teaspoon nutmeg
• ▢ 0.5 teaspoon salt
• ▢ 8 ounces cream cheese softened

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy.
• Add pumpkin puree and mix until well combined.
• In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
• Gradually add the dry ingredients to the wet ingredients and mix until just combined.
• In a separate bowl, beat the cream cheese until smooth and set aside.
• Scoop a tablespoon of dough, add a teaspoon of cream cheese, then cover with more dough and roll into a ball.
• Roll the cookie balls in a mixture of sugar and cinnamon, then place them on the prepared baking sheets.
• Bake for 12-15 minutes or until lightly golden. Let them cool on a wire rack.

Notes

These cookies are best enjoyed fresh, but they can be stored in an airtight container for up to a week.