These soft pumpkin snickerdoodles with a cheesecake center are my go-to treat when I’m craving the flavors of fall in a cozy, comforting cookie. Each bite is packed with warm spices, tender pumpkin cookie dough, and the most delightful surprise—a creamy cheesecake filling. It’s like wrapping pumpkin pie and cheesecake in a soft snickerdoodle shell, and I can’t get enough of them once autumn rolls around.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cheesecake Filling:
4 oz (115g) cream cheese, softened
2 tablespoons granulated sugar
½ teaspoon vanilla extract
For the Pumpkin Cookie Dough:
½ cup (115g) unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
⅓ cup pumpkin purée (not pumpkin pie filling)
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon cream of tartar (optional but gives that classic snickerdoodle tang)
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon salt
Cinnamon Sugar Coating:
¼ cup granulated sugar
1 tablespoon ground cinnamon
Directions
Make the cheesecake filling:
I mix softened cream cheese with sugar and vanilla until smooth, then scoop small dollops onto a parchment-lined tray. I freeze them for 30–45 minutes so they firm up and are easier to stuff into the dough later.
Make the cookie dough:
In a large mixing bowl, I cream together the butter, brown sugar, and granulated sugar until light and fluffy. I stir in the pumpkin purée and vanilla until the mixture is smooth. In another bowl, I whisk the flour, cream of tartar, baking soda, spices, and salt. Then I slowly mix the dry ingredients into the wet mixture until just combined. I chill the dough for 30 minutes—this makes it much easier to handle.
Assemble the cookies:
I preheat my oven to 350°F (175°C) and line baking sheets with parchment paper. In a small bowl, I mix the cinnamon and sugar for coating. I scoop about 1 tablespoon of cookie dough, flatten it slightly, and place one frozen cheesecake ball in the center. Then I top it with another bit of dough, seal the edges, and roll it into a ball. Each ball gets rolled in the cinnamon-sugar mixture before baking.
Bake:
I place the cookies 2 inches apart on the prepared sheets and bake for 10–12 minutes, just until the edges are set but the centers still look soft. I let them cool on the sheet for 5 minutes before moving them to a wire rack.
Servings and timing
Yield: About 14–16 cookies
Prep Time: 25 minutes (plus 30–45 minutes chilling)
Cook Time: 12 minutes
Total Time: Around 1 hour
Variations
I sometimes skip the cheesecake filling when I want a simpler cookie—the spiced pumpkin dough is delicious on its own.
For a twist, I add mini chocolate chips or white chocolate chips to the cookie dough.
I’ve used maple extract in place of vanilla for a deeper fall flavor.
If I want a gluten-free version, I use a 1:1 gluten-free flour blend and it works beautifully.
Storage/Reheating
Once cooled, I store these cookies in an airtight container in the fridge for up to 5 days. The cream cheese center makes refrigeration essential. To reheat, I microwave one cookie for about 10 seconds for that just-baked warmth. These also freeze well—I layer them between parchment paper in a freezer-safe container and store for up to 2 months. I just thaw in the fridge overnight or on the counter for a few hours before serving.
FAQs
How do I keep the cheesecake center from leaking out?
I make sure the cream cheese filling is frozen solid before wrapping it in the dough, and I seal the dough edges really well before rolling the cookie ball.
Can I make the dough ahead of time?
Yes, I often make the dough a day ahead and keep it chilled in the fridge. It actually makes assembly easier since the dough firms up nicely.
Can I use pumpkin pie filling instead of purée?
No, I always use plain pumpkin purée. Pumpkin pie filling has added sugar and spices that can throw off the recipe’s balance.
Why did my cookies turn out cakey?
This can happen if I use too much flour or overmix the dough. I make sure to measure the flour properly and mix until just combined for the best texture.
Can I make these smaller?
I can, but I find that smaller cookies are harder to fill with cheesecake. If I do want minis, I use less filling and adjust the baking time down by a few minutes.
Conclusion
These soft pumpkin snickerdoodles with a cheesecake center are everything I love about fall baking—warm, spiced, creamy, and irresistibly soft. Whether I’m baking for a holiday, a gathering, or just to enjoy with a cozy drink, these cookies never disappoint. The combination of pumpkin and cheesecake wrapped in cinnamon sugar is pure autumn comfort in every bite.
Recipe:
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Soft Pumpkin Snickerdoodles with a Cheesecake Center
- Total Time: 1 hour
- Yield: 14–16 cookies
- Diet: Vegetarian
Description
These soft pumpkin snickerdoodles are filled with a creamy cheesecake center and coated in cinnamon sugar, making them the perfect cozy treat for fall. With warm spices, tender pumpkin dough, and a luscious cheesecake surprise, they bring together the best of pumpkin pie and classic cookies.
Ingredients
4 oz (115g) cream cheese, softened
2 tablespoons granulated sugar (for filling)
½ teaspoon vanilla extract (for filling)
½ cup (115g) unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar (for dough)
⅓ cup pumpkin purée (not pumpkin pie filling)
1 teaspoon vanilla extract (for dough)
1 ½ cups all-purpose flour
1 teaspoon cream of tartar (optional)
½ teaspoon baking soda
1 teaspoon ground cinnamon (for dough)
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon salt
¼ cup granulated sugar (for coating)
1 tablespoon ground cinnamon (for coating)
Instructions
- In a bowl, mix the softened cream cheese with 2 tablespoons sugar and ½ teaspoon vanilla extract until smooth. Scoop small dollops onto a parchment-lined tray and freeze for 30–45 minutes.
- In a large mixing bowl, cream together the butter, brown sugar, and ¼ cup granulated sugar until light and fluffy. Stir in the pumpkin purée and 1 teaspoon vanilla extract until smooth.
- In another bowl, whisk together flour, cream of tartar, baking soda, 1 teaspoon cinnamon, ginger, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture and mix until just combined. Chill the dough for 30 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Mix ¼ cup granulated sugar and 1 tablespoon cinnamon in a small bowl for the coating.
- Scoop about 1 tablespoon of dough, flatten slightly, and place a frozen cheesecake ball in the center. Top with a bit more dough, seal the edges, and roll into a ball.
- Roll each dough ball in the cinnamon sugar coating and place 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, until edges are set but centers are still soft. Cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
Make sure the cream cheese filling is fully frozen before stuffing to prevent leaks.
Do not overmix the dough to avoid cakey cookies.
You can make the dough a day in advance and refrigerate it.
Store cookies in an airtight container in the fridge for up to 5 days.
Freeze cookies for up to 2 months; thaw before serving.
Try maple extract for a deeper fall flavor or add mini chocolate chips.
Use a 1:1 gluten-free flour blend for a gluten-free version.
- Prep Time: 25 minutes (plus 30–45 minutes chilling)
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
