As the leaves begin to turn and the air gets crisp, there’s nothing quite like baking something cozy and sweet. I’m beyond grateful to share this recipe with you today! It combines two of my favorite things: the warm, spiced flavor of snickerdoodles and the creamy decadence of cheesecake filling. Friends, this isn’t just a cookie—it’s a seasonal delight that will have your kitchen smelling like autumn bliss!
You know that feeling when the oven’s warmth fills your home, and the smell of cinnamon dances through the air? Yeah, that’s exactly what you’re in for with these Pumpkin Cheesecake Snickerdoodles. I can’t wait for you to try this recipe and see why it’s quickly becoming one of my all-time fall favorites.
Ingredients you will need for Pumpkin Cheesecake Snickerdoodles
For the Pumpkin Snickerdoodle Dough:
- 3 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For Rolling:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
How to Make Pumpkin Cheesecake Snickerdoodles: Step By Step
Step 1: Prepare the Cheesecake Filling
In a medium bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Scoop small teaspoon-sized balls of the cheesecake mixture onto a lined baking sheet, then freeze them for about 30 minutes. Trust me, this little step ensures your cheesecake filling stays perfectly in the center of each cookie!
Step 2: Make the Snickerdoodle Dough
While your cheesecake balls are chilling, let’s whip up the snickerdoodle dough! In a large bowl, whisk together the flour, baking powder, salt, baking soda, and spices (cinnamon, nutmeg, ginger). Set aside.
In another large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add in the pumpkin puree, egg, and vanilla extract, mixing until smooth. Gradually stir the dry ingredients into the wet mixture until fully combined. The dough will be slightly sticky, but that’s the beauty of working with pumpkin—moist and tender cookies ahead!
Step 3: Assemble the Cookies
Now comes the fun part! Preheat your oven to 350°F (175°C). Scoop about 1 ½ tablespoons of the pumpkin dough and flatten it slightly in your hand. Take one of the frozen cheesecake balls and wrap the dough around it, making sure the cheesecake is completely covered. Roll each cookie dough ball in the cinnamon-sugar mixture and place them on a lined baking sheet.
Step 4: Bake and Enjoy!
Bake the cookies for 12-15 minutes, or until they’re set around the edges but still soft in the center. Let them cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely. The smell when these cookies are in the oven is unbelievable—get ready for compliments from everyone nearby!
Details and Nutritional Information
Details:
- Prep Time: 45 minutes (including cheesecake filling freeze time)
- Cook Time: 12-15 minutes
- Total Time: 1 hour
- Yield: 24 cookies
Nutrition (per serving)
Serving Size: 1 blondie
Calories: 225
Sugar: 22g
Sodium: 75mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 2g
Cholesterol: 50mg
Helpful Tips for the Best Pumpkin Cheesecake Snickerdoodles
- Don’t skip freezing the cheesecake balls. This helps prevent the filling from melting out during baking.
- Use a cookie scoop for even portions of dough and filling, ensuring your cookies are uniform in size.
- Chill the dough if it becomes too sticky to work with. Just pop it in the fridge for about 15 minutes to make it easier to handle.
- Let the cookies cool fully before enjoying. The filling needs time to set, and while they’re irresistible warm, waiting will give you the perfect creamy center.
Frequently Asked Questions
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and cheesecake filling a day in advance. Just keep both in the fridge until you’re ready to bake. The dough may need to sit at room temperature for a few minutes before assembling the cookies.
Why is my dough sticky?
Pumpkin puree tends to make doughs moister than usual, so it’s normal for this dough to be sticky. If it’s too hard to handle, just pop it in the fridge for 10-15 minutes to firm up.
Can I freeze these cookies?
Yes, these cookies freeze wonderfully! You can freeze them unbaked (after rolling them in the cinnamon-sugar mixture) or after they’ve been baked. Just store them in an airtight container and enjoy within 2-3 months.
How to store Pumpkin Cheesecake Snickerdoodles
These Pumpkin Cheesecake Snickerdoodles are best enjoyed fresh, but they’ll keep well for 3-4 days in an airtight container at room temperature. If you want to extend their shelf life, store them in the fridge for up to a week. When you’re ready to enjoy, just let them sit at room temperature or warm them slightly in the microwave.
For longer storage, you can freeze the cookies in an airtight container for up to 3 months. I love keeping a batch in the freezer for those days when I need a quick, cozy treat!
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Final Thoughts: Why You’ll Love Pumpkin Cheesecake Snickerdoodles
There you have it! These Pumpkin Cheesecake Snickerdoodles are everything you could want in a fall treat—cozy, creamy, and full of that warm, spiced flavor we all crave this time of year. Whether you’re baking them for a gathering or just treating yourself, I know they’ll quickly become a new favorite. Enjoy!
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Pumpkin Cheesecake Snickerdoodles: A Fall Favorite Dessert
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Pumpkin Cheesecake Snickerdoodles are the perfect fall cookie! Soft, spiced pumpkin snickerdoodle dough is wrapped around a creamy cheesecake filling and rolled in cinnamon sugar for an irresistible treat. With every bite, you’ll enjoy the combination of warm spices and rich, tangy cheesecake. A cozy, sweet delight for any autumn occasion!
Ingredients
For the Pumpkin Snickerdoodle Dough:
- 3 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon ground ginger
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- ½ cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For Rolling:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Prepare the Cheesecake Filling: In a medium bowl, beat together the cream cheese, sugar, and vanilla until smooth. Scoop small teaspoon-sized balls onto a lined baking sheet, then freeze for 30 minutes.
- Make the Snickerdoodle Dough: In a large bowl, whisk together the flour, baking powder, salt, baking soda, cinnamon, nutmeg, and ginger. Set aside. In another bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin, egg, and vanilla, and mix well. Gradually stir in the dry ingredients until combined.
- Assemble the Cookies: Preheat the oven to 350°F (175°C). Scoop 1 ½ tablespoons of dough, flatten it, and wrap it around a frozen cheesecake ball. Roll each dough ball in cinnamon sugar and place on a baking sheet.
- Bake: Bake for 12-15 minutes, until the edges are set. Allow the cookies to cool on the baking sheet before transferring to a wire rack to cool completely.
- Serve and Enjoy! The cookies are best enjoyed once fully cooled, with a perfectly creamy center!
Notes
- Chill the Dough if it’s too sticky to handle. A quick 10-15 minutes in the fridge will make it easier to assemble the cookies.
- Freeze Unbaked Cookies for a quick treat later! Simply roll the dough around the cheesecake filling, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen when you’re ready.
- Get Creative with the Filling: Add a swirl of caramel or a pinch of spice to the cheesecake filling for extra flavor.
- Prep Time: 45 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin snickerdoodles, cheesecake cookies, fall cookies, pumpkin desserts