Description

These Pumpkin Cheesecake Snickerdoodles combine the classic cinnamon-sugar coated cookie with a creamy pumpkin cheesecake filling. Perfect for fall, these soft, flavorful cookies blend the warm spices of pumpkin pie with the tangy sweetness of cheesecake, making them an irresistible treat for seasonal gatherings or cozy afternoons.

Ingredients

Scale

Dry Ingredients

2 ¾ cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin pie spice

Wet Ingredients and Filling

1 cup unsalted butter, softened
1 ½ cups granulated sugar
½ cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
4 oz cream cheese, softened
¼ cup powdered sugar

Coating

2 tablespoons granulated sugar (for rolling)
1 tablespoon cinnamon (for rolling)

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, and pumpkin pie spice. Set this mixture aside for later.
Cream butter and sugar: Using an electric mixer, cream the softened butter and 1 ½ cups granulated sugar together in a large bowl until light and fluffy, about 3-4 minutes.
Add wet ingredients: Beat in the pumpkin puree, egg, and vanilla extract into the butter mixture until fully combined.
Combine dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Avoid overmixing to keep the cookies tender.
Prepare cream cheese filling: In a separate bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy.
Form cookie dough balls with filling: Take about 2 tablespoons of cookie dough, flatten it in your hand, place a teaspoon of the cream cheese mixture in the center, then carefully wrap the dough around the filling, sealing the edges and rolling into a smooth ball.
Coat with cinnamon sugar: Combine 2 tablespoons granulated sugar and 1 tablespoon cinnamon in a small bowl. Roll each dough ball in this cinnamon-sugar mixture, then place on the prepared baking sheet spaced at least 2 inches apart.
Bake the cookies: Bake for 10-12 minutes or until the edges are lightly golden. Remove from oven and allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

If dough is too sticky to handle, chill in the refrigerator for 30 minutes for easier shaping.
Don’t overfill the cookies with cream cheese filling to prevent bursting during baking.
Space cookies adequately on baking sheet to ensure even baking and proper spreading.
You can use gluten-free flour or dairy-free cream cheese if dietary restrictions apply, though texture and flavor may vary slightly.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Pumpkin Cheesecake Snickerdoodles, pumpkin cookies, fall cookies, spiced cookies, cheesecake filled cookies, snickerdoodles, autumn desserts