Pumpkin Cheesecake Snickerdoodle Cookies – Easy 30-Minute Recipe

Picture this: soft, chewy snickerdoodles meets rich pumpkin cheesecake in the most heavenly cookie combination you’ve ever tasted! These pumpkin cheesecake snickerdoodle cookies are the perfect fall treat that combines the warm spices of traditional snickerdoodles with the creamy richness of pumpkin cheesecake.

Here’s a fun fact: the original snickerdoodle dates back to 1800s New England, but this modern twist brings autumn flavors to the classic cookie in just 30 minutes of prep time.

What Are Pumpkin Cheesecake Snickerdoodle Cookies?

Ever wondered what happens when autumn’s favorite dessert meets America’s beloved cinnamon sugar cookie? These delightful treats are exactly what their name suggests – a beautiful marriage of two dessert worlds!

The story goes that a creative baker couldn’t decide between making pumpkin cheesecake or snickerdoodles for a fall gathering, so they combined both. After all, they say the way to a person’s heart is through their stomach, and these cookies definitely prove that theory right! Ready to fall in love with your new favorite cookie?

Why You’ll Love This Pumpkin Cheesecake Snickerdoodle Cookies Recipe

Incredibly Soft and Chewy Texture

The cream cheese creates an impossibly tender texture while the pumpkin keeps these cookies moist for days. Each bite melts in your mouth with layers of cinnamon sugar coating and that signature tangy-sweet cream cheese flavor that makes cheesecake so irresistible.

Budget-Friendly Fall Baking

Making these cookies at home costs a fraction of what you’d pay at bakeries or coffee shops. With simple pantry staples like cream cheese, pumpkin puree, and basic baking ingredients, you can create two dozen cookies for under $8 – that’s less than 35 cents per cookie!

Perfect Autumn Flavor Combination

The warm spices of cinnamon, nutmeg, and vanilla complement the rich pumpkin and cream cheese beautifully. Unlike our popular chocolate chip cookies, these offer sophisticated fall flavors that appeal to both kids and adults. The cinnamon sugar coating adds that classic snickerdoodle crunch while the interior stays perfectly soft.

Ready to transform your kitchen into a fall bakery? Let’s get baking!

How to Make Pumpkin Cheesecake Snickerdoodle Cookies

Quick Overview

These cookies are surprisingly simple to make and deliver complex flavors in every bite. The key is the cream cheese which creates that signature cheesecake tang and ultra-soft texture. The pumpkin adds moisture and subtle autumn flavor while traditional snickerdoodle spices tie everything together.

Prep Time: 15 minutes
Bake Time: 12-15 minutes per batch
Total Time: 30 minutes
Yield: 24 cookies

Key Ingredients for Pumpkin Cheesecake Snickerdoodle Cookies

For the Cookie Dough:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 1/2 cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves

For the Cinnamon Sugar Coating:

• 1/3 cup granulated sugar
• 2 teaspoons ground cinnamon

Step-by-Step Instructions

Step 1: Prepare Your Workspace Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. In a small bowl, whisk together the cinnamon and sugar for the coating. Set aside.

Step 2: Mix the Wet Ingredients In a large bowl, beat the softened cream cheese and butter together using an electric mixer until light and fluffy, about 2-3 minutes. Add both sugars and beat until well combined. Mix in the pumpkin puree, egg, and vanilla extract until smooth.

Step 3: Combine Dry Ingredients In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix.

Step 4: Shape and Coat the Cookies Using a cookie scoop or tablespoon, portion the dough into 1.5-inch balls. Roll each ball in the cinnamon sugar mixture until completely coated. Place on prepared baking sheets, spacing them 2 inches apart.

Step 5: Bake to Perfection Bake for 12-15 minutes, or until the edges are set and the centers look slightly underdone. The cookies will appear soft and puffy. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Step 6: Cool and Enjoy Allow cookies to cool completely on wire racks. The texture will be perfectly soft and chewy once cooled. Store in an airtight container for up to one week.

What to Serve Pumpkin Cheesecake Snickerdoodle Cookies With

These versatile cookies pair beautifully with warm beverages like spiced chai tea, pumpkin spice lattes, or classic hot chocolate. For a dessert spread, serve alongside vanilla ice cream, caramel apple dip with fresh apple slices, or a warm mug of mulled cider.

Create an autumn dessert board by adding these cookies with pumpkin bread, apple cinnamon muffins, and a selection of fall-themed treats. They’re also perfect for packaging as homemade gifts during the holiday season.

Top Tips for Perfecting Pumpkin Cheesecake Snickerdoodle Cookies

Use Room Temperature Ingredients

Ensure your cream cheese, butter, and egg are at room temperature for the smoothest dough. Cold ingredients can create lumps and uneven texture. Take them out of the fridge 1-2 hours before baking.

Don’t Overbake

These cookies continue cooking on the hot baking sheet after removal from the oven. They should look slightly underdone in the center when you take them out – this ensures the perfect chewy texture.

Ingredient Substitutions

• Replace pumpkin puree with sweet potato puree for a different flavor profile
• Use reduced-fat cream cheese if desired, but full-fat gives the best texture
• Swap brown sugar with coconut sugar for a subtle caramel flavor
• Add 1/2 cup mini chocolate chips or chopped pecans for extra texture

Common Mistakes to Avoid

Never skip the cinnamon sugar coating – it creates that signature snickerdoodle appearance and adds essential flavor. Also, resist the urge to flatten the cookies before baking; they’ll spread naturally and maintain their soft centers.

Storing and Reheating Tips

Storage Instructions: Store cooled cookies in an airtight container at room temperature for up to one week. Layer cookies between parchment paper to prevent sticking. For longer storage, freeze cookies in a freezer-safe container for up to 3 months.

Freezing the Dough: Shape dough balls and coat in cinnamon sugar, then freeze on a baking sheet. Once solid, transfer to freezer bags. Bake directly from frozen, adding 1-2 extra minutes to the baking time.

Reheating: For the best texture, warm cookies in a 300°F oven for 3-5 minutes. This restores their soft, fresh-baked texture. Avoid microwaving as it can make them tough.

Frequently Asked Questions

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. The cookies may be slightly more tender, but the flavor remains delicious.

Why are my cookies spreading too much?

This usually happens when the butter is too warm or the dough is too soft. Chill the shaped dough balls for 15 minutes before baking if your kitchen is warm.

Can I use low-fat cream cheese?

While you can use reduced-fat cream cheese, full-fat cream cheese provides the richest flavor and best texture. Low-fat versions may result in slightly less tender cookies.

How do I know when the cookies are done?

The edges should be set and lightly golden, while the centers look slightly underdone and puffy. They’ll continue cooking on the hot pan after removal from the oven.

Can I add mix-ins to this recipe?

Absolutely! Try adding 1/2 cup of mini chocolate chips, chopped pecans, or white chocolate chips. Fold them in after combining the wet and dry ingredients.

What’s the best way to measure pumpkin puree?

Use canned pumpkin puree (not pumpkin pie filling) and measure it by spooning it into your measuring cup and leveling off the top. Avoid packing it down.

Nutritional Information

Nutrient	Per Cookie (1 of 24)
Calories	165
Total Fat	6g
Saturated Fat	4g
Cholesterol	25mg
Sodium	135mg
Carbohydrates	26g
Fiber	1g
Sugar	14g
Protein	3g

Nutritional values are approximate and may vary based on specific ingredients used.

Additional Tips for Success

Make-Ahead Options: Prepare the cookie dough up to 2 days in advance and store covered in the refrigerator. Let it come to room temperature before shaping and baking for the best results.

Scaling the Recipe: This recipe doubles beautifully for large gatherings. Use a large stand mixer for easier mixing when doubling the batch.

Presentation Ideas: Package these cookies in clear cellophane bags tied with autumn-colored ribbon for beautiful fall gifts. They’re perfect for bake sales, potluck dinners, and holiday cookie exchanges.

These pumpkin cheesecake snickerdoodle cookies truly capture the essence of fall in every delicious bite. The combination of tangy cream cheese, warm spices, and that signature cinnamon sugar coating creates a cookie that’s both familiar and exciting. Whether you’re baking for family, friends, or just treating yourself, this recipe delivers bakery-quality results with simple home kitchen techniques.

The beauty of this recipe lies in its versatility and foolproof nature. Even novice bakers can achieve perfect results by following the detailed instructions and helpful tips provided. So preheat that oven, gather your ingredients, and get ready to fill your home with the most amazing autumn aromas!