Pumpkin Cheesecake Snickerdoodles
Pumpkin cheesecake snickerdoodles recipe! This easy recipe offers tips for perfectly soft cookies with a gooey cream cheese swirl.
These pumpkin cheesecake snickerdoodles are the ultimate fall treat that combines two beloved desserts into one irresistible cookie. Soft, chewy, and bursting with warm spices, these cookies feature a creamy cheesecake filling that melts in your mouth.
Just like my popular cinnamon sugar cookies, these treats disappear within hours of coming out of the oven. The best part? They’re surprisingly simple to make and require ingredients you likely already have in your pantry, making them perfect for busy weeknights or last-minute gatherings.
What are Pumpkin Cheesecake Snickerdoodles?
Ever wondered what happens when autumn’s favorite flavor meets the world’s coziest cookie? These pumpkin cheesecake snickerdoodles are exactly that magical combination! Picture a traditional snickerdoodle’s cinnamon-sugar embrace, but with a pumpkin spice twist and a surprise cheesecake center.
It’s like wearing your favorite sweater while sipping a pumpkin spice latte – pure comfort in cookie form. After all, they say the way to anyone’s heart is through their stomach, and these cookies are guaranteed to steal some hearts this season!
Why You’ll Love This Pumpkin Cheesecake Snickerdoodles
Perfectly Balanced Flavors
These cookies masterfully blend the warm spices of fall with the tangy richness of cheesecake. Each bite delivers a symphony of cinnamon, nutmeg, and pumpkin spice, followed by a creamy surprise that makes your taste buds dance. The soft, pillowy texture contrasts beautifully with the rolled cinnamon sugar coating.
Budget-Friendly Fall Baking
Making these treats at home costs a fraction of what you’d pay at a bakery. With simple pantry staples and a block of cream cheese, you can create dozens of gourmet-quality cookies. Compare that to $3-4 per cookie at specialty shops, and you’re looking at significant savings.
Impressive Yet Easy
Despite their bakery-worthy appearance, these cookies are surprisingly beginner-friendly. The technique is similar to my classic chocolate chip cookies, but with an extra step that creates that gorgeous cheesecake swirl. Your friends and family will think you’re a baking wizard, but you’ll know the delicious secret – they’re actually quite simple to master!
How to Make Pumpkin Cheesecake Snickerdoodles
Quick Overview
These delightful cookies combine the best of both worlds in under 45 minutes. The soft, spiced cookie base wraps around a tangy cheesecake filling, creating pockets of creamy goodness in every bite. What makes them special is the double coating process and the surprise filling technique.
Prep Time: 20 minutes
Bake Time: 12-15 minutes per batch
Total Time: 45 minutes
Yield: 24 cookies
Key Ingredients for Pumpkin Cheesecake Snickerdoodles
For the Cookie Dough:
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- ½ cup pumpkin puree
- 1 tsp vanilla extract
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- ¼ cup powdered sugar
- ½ tsp vanilla extract
For the Cinnamon Sugar Coating:
- ⅓ cup granulated sugar
- 2 tsp ground cinnamon
Step-by-Step Instructions
Step 1: Prepare the Cheesecake Filling In a small bowl, beat the softened cream cheese until smooth and fluffy. Add powdered sugar and vanilla extract, mixing until well combined. Set aside in the refrigerator to firm up while preparing the cookie dough.
Step 2: Make the Cookie Dough In a medium bowl, whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, and salt. In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes. Beat in the egg, pumpkin puree, and vanilla extract until well combined.
Step 3: Combine Wet and Dry Ingredients Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Don’t overmix – this keeps the cookies tender. The dough should be soft but not sticky.
Step 4: Prepare for Baking Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. In a small bowl, mix together the cinnamon sugar coating ingredients.
Step 5: Assemble the Cookies Take about 2 tablespoons of cookie dough and flatten it in your palm. Place ½ teaspoon of the chilled cheesecake filling in the center. Wrap the dough around the filling, sealing the edges completely. Roll the formed cookie ball in the cinnamon sugar mixture until evenly coated.
Step 6: Bake to Perfection Place cookies on prepared baking sheets, spacing them 2 inches apart. Bake for 12-15 minutes, or until the edges are set but centers still look slightly soft. The cookies will continue cooking on the hot pan. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
What to Serve Pumpkin Cheesecake Snickerdoodles With
These versatile cookies pair beautifully with various beverages and desserts. Serve them alongside a steaming cup of apple cider or pumpkin spice coffee for the ultimate fall experience. They’re also delicious with a glass of cold milk or chai tea.
For dessert spreads, arrange them on a platter with other fall treats like caramel apple slices, mini pumpkin pies, or maple pecan fudge. The cookies also complement vanilla ice cream wonderfully – try crumbling them over a scoop for an instant fall sundae.
Top Tips for Perfecting Pumpkin Cheesecake Snickerdoodles
Use Room Temperature Ingredients
Ensure your butter, cream cheese, and egg are at room temperature for the best texture. Cold ingredients won’t cream properly, resulting in dense cookies.
Don’t Overfill with Cheesecake
Less is more when it comes to the filling. Too much will cause the cookies to burst open during baking or create uneven cooking.
Chill the Dough if Needed
If your dough becomes too soft to handle, refrigerate it for 15-20 minutes. This makes assembly much easier and prevents spreading during baking.
Watch Your Oven Temperature
Every oven bakes differently. Start checking your cookies at the 10-minute mark to prevent overbaking. They should look slightly underdone when you remove them.
Roll Evenly in Cinnamon Sugar
Make sure each cookie gets a complete coating of cinnamon sugar for that classic snickerdoodle appearance and flavor.
Storing and Reheating Tips
Store these cookies in an airtight container at room temperature for up to 5 days. Due to the cream cheese filling, they should not be left out for extended periods in warm weather.
For longer storage, freeze the baked cookies for up to 3 months. Wrap them individually in plastic wrap, then place in freezer bags. Thaw at room temperature for about 30 minutes before serving.
You can also freeze the assembled, unbaked cookies for up to 2 months. Place them on a baking sheet to freeze individually, then transfer to freezer bags. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but make sure it’s properly roasted and pureed to the same consistency as canned. Fresh pumpkin can have more water content, which may affect the cookie texture.
Why did my cookies spread too much during baking?
This usually happens when the dough is too warm or contains too much butter. Chill the dough for 15-20 minutes before baking, and make sure your butter was properly measured.
Can I make these cookies without cream of tartar?
Cream of tartar gives snickerdoodles their distinctive tangy flavor and chewy texture. You can substitute with an equal amount of lemon juice, but the flavor will be slightly different.
How do I prevent the cheesecake filling from leaking out?
Make sure to seal the dough edges completely around the filling and don’t overfill. The dough should completely encase the cream cheese mixture.
Can I substitute the pumpkin puree with something else?
You could try sweet potato puree or butternut squash puree for similar results. Each will create a slightly different flavor profile.
What’s the best way to soften cream cheese quickly?
Cut the cream cheese into small cubes and let it sit at room temperature for 30 minutes, or microwave in 15-second intervals until soft.
Nutritional Information
| Nutrient | Per Cookie |
|---|---|
| Calories | 165 |
| Fat | 6g |
| Saturated Fat | 4g |
| Carbohydrates | 26g |
| Fiber | 1g |
| Sugar | 15g |
| Protein | 3g |
| Sodium | 125mg |
Nutritional values are approximate and based on one cookie (recipe makes 24 cookies
Additional Tips for Success
Consider these extra touches to make your cookies even more special. Try adding a pinch of cardamom to the spice blend for a unique flavor twist, or roll some cookies in maple sugar instead of regular cinnamon sugar for variety.
For gift-giving, package these cookies in cellophane bags tied with autumn-colored ribbons. They make wonderful teacher gifts or hostess presents for fall gatherings.
If you’re hosting a baking party, this recipe is perfect for getting kids involved. They’ll love rolling the cookie balls and coating them in cinnamon sugar – just supervise the oven work!
For a truly decadent treat, drizzle cooled cookies with a simple glaze made from powdered sugar, milk, and vanilla. This adds an extra layer of sweetness that pairs beautifully with the spiced cookies and tangy filling.
