Pumpkin Cheesecake Snickerdoodles: The Ultimate Fall Treat

There’s something truly magical about the combination of warm spices, creamy cheesecake, and soft, pillowy cookies. Enter Pumpkin Cheesecake Snickerdoodles—the ultimate fall dessert that blends the comforting flavors of pumpkin spice with the tangy richness of a cheesecake filling. Each bite is a perfect balance of sweetness, spice, and creaminess, making these cookies an irresistible seasonal favorite.

Snickerdoodles have long been a beloved classic, known for their soft, chewy texture and signature cinnamon-sugar coating. But when you introduce pumpkin puree, autumn spices, and a luscious cheesecake center, they transform into a next-level indulgence. Whether you’re baking these for a cozy gathering, a holiday dessert spread, or simply to enjoy with a warm cup of coffee, these cookies are bound to become a household favorite.

Ingredients

Here’s everything you need to create these delightful cookies.

For the Cookie Dough

Ingredient	Quantity
All-purpose flour	2 ¾ cups
Baking powder	2 teaspoons
Cream of tartar	1 teaspoon
Baking soda	½ teaspoon
Salt	½ teaspoon
Ground cinnamon	1 teaspoon
Ground nutmeg	½ teaspoon
Unsalted butter (softened)	½ cup (1 stick)
Granulated sugar	¾ cup
Light brown sugar	½ cup (packed)
Pumpkin puree	½ cup
Egg yolk	1 large
Vanilla extract	1 teaspoon

For the Cheesecake Filling

Ingredient	Quantity
Cream cheese (softened)	8 oz (1 block)
Granulated sugar	¼ cup
Vanilla extract	1 teaspoon

For the Cinnamon-Sugar Coating

Ingredient	Quantity
Granulated sugar	½ cup
Ground cinnamon	1 tablespoon

Equipment Needed

• Mixing bowls – For combining ingredients separately.
• Hand or stand mixer – To create a smooth cookie dough and cheesecake filling.
• Measuring cups & spoons – Ensures precise ingredient amounts.
• Baking sheets – For baking the cookies evenly.
• Parchment paper – Prevents sticking and makes cleanup easy.
• Cookie scoop – Helps portion out the dough evenly.
• Rolling pin (optional) – To slightly flatten the dough before sealing the cheesecake filling.
• Cooling rack – Allows cookies to cool evenly and maintain their soft texture.

Step-by-Step Instructions

Step 1: Prepare the Cheesecake Filling

In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract together until smooth and creamy. Cover the mixture and place it in the freezer for at least 30 minutes to firm up, making it easier to work with later.

Step 2: Make the Cookie Dough

In a large bowl, whisk together the flour, baking powder, cream of tartar, baking soda, salt, cinnamon, and nutmeg.

In a separate mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg yolk, and vanilla extract, mixing until well incorporated.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. The dough will be soft and slightly sticky. Cover and refrigerate for at least 30 minutes to make handling easier.

Step 3: Shape the Cookies

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

Take about 1 tablespoon of cookie dough and flatten it slightly in your hand. Place ½ teaspoon of the chilled cheesecake filling in the center. Take another small portion of dough, place it over the filling, and gently seal the edges, rolling it into a smooth ball.

Repeat until all cookies are formed.

Step 4: Coat in Cinnamon-Sugar

In a small bowl, mix the granulated sugar and cinnamon. Roll each cookie dough ball in the mixture, ensuring an even coating.

Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.

Step 5: Bake and Cool

Bake for 12-14 minutes, or until the edges are set but the centers remain soft. The cookies will slightly crack on top, revealing a hint of the cheesecake center.

Let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips and Variations

• Chilling is key – Refrigerating the cookie dough and freezing the cheesecake filling makes shaping the cookies much easier and prevents them from spreading too much while baking.
• Use fresh pumpkin puree – If using homemade pumpkin puree, make sure it’s not too watery. Strain excess moisture if needed.
• Gluten-free option – Substitute all-purpose flour with a gluten-free 1:1 baking blend.
• Extra spice kick – Add a pinch of ground cloves or allspice for a deeper fall flavor.
• Chocolate twist – Drizzle melted white or dark chocolate over the cooled cookies for added indulgence.

Serving Suggestions

These Pumpkin Cheesecake Snickerdoodles are best served warm with a cozy drink. Here are some perfect pairings:

• With coffee – A cup of pumpkin spice latte or espresso balances the sweetness.
• With tea – Chai or cinnamon-infused black tea enhances the warm spices.
• With milk – Classic and comforting, perfect for kids and adults alike.
• As an ice cream sandwich – Pair with vanilla or caramel ice cream for a decadent treat.

Storage and Reheating

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Due to the cheesecake filling, these cookies stay fresh for up to 5 days when refrigerated.
• Freezing: Freeze unbaked cookie dough balls (without cinnamon-sugar coating) for up to 3 months. When ready to bake, thaw slightly, roll in cinnamon sugar, and bake.
• Reheating: Warm in the microwave for 5-10 seconds to restore the soft texture.

Nutritional Information (Per Cookie)

Nutrient	Amount
Calories	~180
Total Fat	7g
Carbohydrates	25g
Sugar	14g
Protein	2g
Fiber	1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Conclusion

These Pumpkin Cheesecake Snickerdoodles are the ultimate fall treat, combining the warmth of cinnamon and nutmeg with a creamy cheesecake surprise in every bite. Their soft, chewy texture paired with the rich, tangy filling makes them a standout dessert for any autumn gathering. Whether you’re making them for a holiday party, a weekend baking session, or just to satisfy your seasonal sweet tooth, these cookies are guaranteed to impress. Plus, with their golden cinnamon-sugar coating and perfectly spiced flavor, they embody all the cozy vibes of fall in a single bite.

If you try this recipe, we’d love to hear your thoughts! Share your experience in the comments or tag us on social media with your delicious creations. Experiment with different variations, whether it’s adding chocolate drizzle, pairing them with ice cream, or making a gluten-free version. No matter how you enjoy them, these cookies are sure to become a seasonal favorite that you’ll look forward to baking every year!