Pumpkin Cheesecake Snickerdoodles

Name: Pumpkin Cheesecake Snickerdoodles
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: For the Cheesecake Center:; 4 oz cream cheese, softened; 1/4 cup powdered sugar; 1/2 tsp vanilla extract; For the Pumpkin Cookie Dough:; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1/3 cup pumpkin puree (blotted down to 1/4 cup); 1 egg yolk; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1/2 tsp baking soda; 1/2 tsp cream of tartar; 1/2 tsp ground cinnamon; 1/4 tsp ground nutmeg; Pinch of salt; For the Cinnamon Sugar Coating:; 1/4 cup granulated sugar; 1 tsp ground cinnamon

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Warm pumpkin spice, a creamy cheesecake center, and cinnamon sugar on top? These Pumpkin Cheesecake Snickerdoodles are like biting into a cozy October afternoon. Soft, sweet, and just a little surprising in the best way.

Why You’ll Crave These Pumpkin Cheesecake Snickerdoodles

They’re chewy, rich, and bursting with fall flavor. The center? A dreamy little pocket of sweet cheesecake. They’re perfect for sharing, gifting, or just sneaking one warm off the tray. No stand mixer needed and only one bowl to clean.

Overhead view of pumpkin cheesecake snickerdoodles on a white tray with a bowl of cinnamon sugar, showcasing their golden-brown texture and fall dessert charm.

Ingredients You’ll Need

For the Cheesecake Center

4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 tsp vanilla extract

1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1/3 cup pumpkin puree (blotted down to 1/4 cup)
1 egg yolk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp cream of tartar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Pinch of salt

For the Cinnamon Sugar Coating

1/4 cup granulated sugar
1 tsp ground cinnamon

How to Make Pumpkin Cheesecake Snickerdoodles

Make the Cheesecake Filling

In a small bowl, mix the cream cheese, powdered sugar, and vanilla until smooth. Scoop into tiny balls (about a teaspoon each) and place them on a plate. Freeze for at least 30 minutes until solid.

Overhead view of cheesecake filling scoops on a tray and a plate of cinnamon sugar, showing preparation steps for pumpkin cheesecake snickerdoodles.

Blot Your Pumpkin

This step is key. Scoop the pumpkin puree onto a paper towel and blot it with more paper towels until no more liquid comes off. This keeps the cookies chewy instead of cakey.

In a large bowl, cream the butter, brown sugar, and sugar together. Add in the blotted pumpkin, egg yolk, and vanilla and mix until smooth. Add flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt. Mix just until the dough comes together.

Overhead view of two mixing bowls showing wet pumpkin batter and fully mixed cookie dough for pumpkin cheesecake snickerdoodles.

Assemble and Bake

Scoop about 2 tablespoons of dough. Flatten it slightly, press a frozen cheesecake ball in the center, and fold the dough around it. Roll the whole thing in cinnamon sugar. Chill on the tray for 10 minutes, then bake at 350°F for 10 to 12 minutes. Look for puffed tops and set edges. Let them cool before taking a bite into that gooey center.

Step-by-step image of pumpkin cookie dough scooped onto a tray and hand-held dough filled with cheesecake center for stuffing snickerdoodles.

Blot your pumpkin well so the dough isn’t wet
Freeze the cheesecake centers solid before baking
If the dough feels too sticky to handle, pop it in the fridge for 15 minutes
Cookies are done when the tops look cracked and matte, not shiny

Storing and Freezing

Store these in an airtight container at room temp for up to 4 days. They’ll stay soft and chewy
You can also freeze baked cookies in a zip-top bag for up to 2 months
Want to prep ahead? Freeze the filled dough balls and bake fresh anytime

FAQs

Can I use homemade pumpkin puree?

Yes, just be sure to drain it well. Homemade tends to be wetter than canned

How do I know they’re fully baked?

Look for the edges to be set and the tops to crack slightly. If the center is still shiny, give them another minute or two

Can I make them gluten-free?

You can use a 1:1 gluten-free baking flour that includes xanthan gum for best results

Try These Next from Ely’s Kitchen

If you’re on a pumpkin kick, don’t miss these super soft and chewy pumpkin sugar cookies that melt in your mouth

Want a no-fail fall treat? Try this easy pumpkin oatmeal cookie recipe for a quick, cozy snack

Finish your autumn dessert tray with this dreamy pumpkin fluff pie that’s like whipped pumpkin clouds in a crust

Pumpkin Cheesecake Snickerdoodles

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Why You’ll Crave These Pumpkin Cheesecake Snickerdoodles