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)

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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