Pumpkin cheesecake snickerdoodles are a chewy pumpkin cookie with a surprise cheesecake center, rolled in a cinnamon-and-pumpkin sugar mixture. They’re the perfect fall cookie that blends pumpkin, cinnamon and creamy cheesecake in every bite.
These cookies combine favorite autumn flavors—pumpkin, cheesecake and cinnamon sugar—into a unique twist on a classic snickerdoodle. The cheesecake center creates a delightful contrast with the spiced pumpkin dough and the cinnamon-pumpkin sugar coating.
Why You Will Love These Cookies
- One Bowl: Minimal cleanup—only one bowl and no mixer required for the cheesecake filling.
- Cheesecake Center: Each cookie hides a creamy cheesecake surprise in the middle.
- Cinnamon & Sugar Finish: A cinnamon and pumpkin-spice sugar coating adds flavor and an attractive finish.
Ingredient Notes
Full ingredient measurements are provided in the recipe card below.
- Cream Cheese: Use a reliable brand (Philadelphia is recommended) for a firmer, less watery filling.
- Butter: Keep butter cool enough to handle; if it gets too soft the dough will be sticky and difficult to fill.
- Pumpkin Puree: Blotting the pumpkin to remove excess liquid prevents a cakey cookie and yields a chewier texture.
Recipe Instructions
Step 1: In a small bowl, beat together softened cream cheese, sugar and vanilla until smooth. Scoop into 2-teaspoon balls (about 11 total). Place the balls on a plate and freeze until solid, about 30 minutes.
Step 2: Measure 1/3 cup pumpkin puree onto a paper plate. Use paper towels to blot the pumpkin until the towels come away nearly dry; the final amount should be closer to 1/4 cup (about 60 g).
Step 3: In a large bowl or the bowl of a stand mixer, cream together the butter and both sugars. Add the blotted pumpkin, the egg yolk and vanilla, then mix until combined.
Step 4: In a separate bowl, whisk together the flour, baking soda, salt, pumpkin pie spice and cinnamon. Add the dry ingredients to the wet mixture and stir on low just until combined; it’s okay if a few streaks of flour remain.
Step 5: In a small bowl, mix the granulated sugar, cinnamon and pumpkin pie spice to make the coating.
Step 6: Using a 3-tablespoon scoop (or form large dough balls by hand), scoop the dough. Remove the frozen cheesecake balls from the freezer and press one into the center of each dough ball, sealing the dough completely around the filling. Roll each ball in the sugar mixture and place 5–6 cookies per baking sheet.
Step 7: Bake at 350°F (175°C) for 12–14 minutes. Look for a golden rim around the edges and avoid any shiny, wet-looking dough in the center—bake fully so the cheesecake interior is set, not gooey. Immediately sprinkle with extra sugar mixture after removing from the oven and allow cookies to cool completely before serving.
Expert Baking Tips
- Blotting the pumpkin removes excess moisture and helps the cookies stay chewy rather than cakey.
- If the dough is too sticky to shape and fill, add 1–2 tablespoons of flour. The dough should be slightly tacky but manageable.
- Keep the cheesecake filling frozen until you’re ready to bake so it stays intact during shaping and baking.
FAQ
Yes. If you use fresh pumpkin, be sure to blot it thoroughly until it measures about 1/4 cup after removing excess liquid.
They are done when the edges have a light golden rim and the center no longer looks shiny. The cheesecake should be set, not runny.
Yes. Substitute a 1:1 gluten-free all-purpose flour in place of the regular all-purpose flour.
Storing & Freezing
Store these cookies in an airtight container or a resealable bag at room temperature for 3–4 days.
Freezing
Freeze baked cookies in an airtight container for 2–3 months. Thaw fully before serving for best texture and flavor.
Other Popular Recipes to Try
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Blueberry Peach Muffins
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Chocolate Chip Potato Chip Cookies
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Strawberry Doodle Cookies
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Chocolate Peanut Butter Cup Cookies
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Pumpkin Cheesecake Snickerdoodles
Ingredients
Cheesecake Filling
- 4 ounces (113.4 g) cream cheese, soft
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla
Pumpkin Cookies
- 1/2 cup (113.5 g) butter, room temperature
- 1/2 cup (110 g) brown sugar
- 1/3 cup (66.7 g) granulated sugar
- 1/3 cup (blotted to 1/4 cup) pumpkin puree
- 1 large egg yolk, room temperature
- 2 teaspoons vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 1/2 cups (210 g) all-purpose flour
Sugar Mixture
- 1/4 cup (50 g) granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
Instructions
- Mix cream cheese, sugar and vanilla until smooth. Form ~11 balls (2 teaspoons each) and freeze 30 minutes.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Blot 1/3 cup pumpkin puree on a paper plate until it measures about 1/4 cup (60 g).
- Cream butter and sugars. Add blotted pumpkin, egg yolk and vanilla; mix to combine.
- Whisk flour, baking soda, salt, pumpkin pie spice and cinnamon. Add to wet ingredients and mix on low until just combined.
- Combine sugar, cinnamon and pumpkin pie spice in a small bowl for rolling.
- Scoop dough into large balls (about 3 tablespoons). Press a frozen cheesecake ball into each dough ball, seal completely, roll in sugar mixture and place on baking sheet.
- Bake 12–14 minutes until edges are golden and centers are not shiny. Sprinkle with extra sugar mixture and cool completely before serving.
Notes
Blotting the pumpkin reduces excess moisture for a chewier cookie. If dough is too sticky to handle, add 1–2 tablespoons flour. Keep the cheesecake filling frozen until ready to bake. For accuracy, grams are provided for ingredients like flour.
Nutrition
Carbohydrates: 37 g
Protein: 3 g
Fat: 13 g