Description
These Pumpkin Cheesecake Snickerdoodles are soft, spiced pumpkin cookies with a surprise cheesecake center, rolled in a cinnamon-pumpkin sugar coating. They’re cozy, chewy, and bursting with fall flavors—like pumpkin pie wrapped in a snickerdoodle.
Ingredients
Cheesecake Filling
-
4 oz (113 g) cream cheese, softened
-
2 tbsp (25 g) granulated sugar
-
1/2 tsp (2.5 ml) vanilla extract
Pumpkin Cookies
-
1/2 cup (113 g) butter, room temperature
-
1/2 cup (110 g) brown sugar
-
1/3 cup (67 g) granulated sugar
-
1/3 cup (82 g) pumpkin purée, blotted to 1/4 cup (60 g)
-
1 large egg yolk, room temperature
-
2 tsp (10 ml) vanilla extract
-
1/2 tsp (2 g) baking soda
-
1/2 tsp (2 g) salt
-
1 tsp (2 g) pumpkin pie spice
-
1/2 tsp (1 g) ground cinnamon
-
1 1/2 cups (210 g) all-purpose flour
Sugar Mixture for Rolling
-
1/4 cup (50 g) granulated sugar
-
1 tsp cinnamon
-
1 tsp pumpkin pie spice
Instructions
-
Prepare cheesecake filling: Beat cream cheese, sugar, and vanilla until smooth. Scoop into 2-teaspoon balls (about 11) and freeze for 30 minutes.
-
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
-
Blot pumpkin puree with paper towels until reduced to 1/4 cup.
-
Cream butter with brown sugar and granulated sugar. Mix in pumpkin, egg yolk, and vanilla.
-
In a separate bowl, whisk flour, baking soda, salt, pumpkin pie spice, and cinnamon. Gradually add to wet mixture until just combined.
-
In a small bowl, mix rolling sugar, cinnamon, and pumpkin pie spice.
-
Scoop 3 tbsp cookie dough, flatten slightly, and place a frozen cheesecake ball in the center. Seal completely and roll in sugar mixture.
-
Place 5–6 cookies per sheet. Bake 12–14 minutes until edges are golden and centers set. Sprinkle extra sugar mix on warm cookies. Cool before serving.
Notes
Blot pumpkin thoroughly to avoid cakey cookies.
Freeze cream cheese balls fully before use to keep filling intact.
Bake in smaller batches to allow space for spreading.
Store in the fridge for up to 5 days or freeze up to 2 months.
Warm briefly in the microwave for a fresh-baked texture.
- Prep Time: 20 minutes (plus 30 minutes freeze time)
- Cook Time: 12–14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American