Go Back
Pumpkin cheesecake snickerdooles on a white plate.

Pumpkin Cheesecake Snickerdoodles

Pumpkin Cheesecake Snickerdoodles are stuffed with cream cheese filling, enhanced with aromatic fall spices, and rolled into a simple cinnamon-sugar coating. A cozy cookie with a taste of fall!
Prep Time 25 mins
Cook Time 18 mins
Chill Time 1 hr
Total Time 1 hr 43 mins
Course Dessert
Cuisine American
Servings 18
Calories 250 kcal

Ingredients
  

  • 3 3/4 Cups All-purpose Flour
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 1 Cup Butter (unsalted, room temperature)
  • 1 Cup Granulated Sugar
  • 1/2 Cup Brown Sugar
  • 3/4 Cup Pumpkin Puree
  • 1 Large Egg (room temperature)
  • 2 tsp Vanilla Extract

Filling

  • 8 Ounces Cream Cheese (softened)
  • 1/3 Cup Powdered Sugar
  • 1 tsp Vanilla Extract

Coating

  • 1/2 Cup Granulated Sugar
  • 1 1/2 tsp Cinnamon

Instructions
 

  • In a medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
  • In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until very fluffy (about 5 minutes). Mix in the pumpkin puree, egg, and vanilla extract and beat for another 2 minutes.
  • Slowly add the dry ingredients to the wet, mixing on low in between each addition until all of the dry ingredients are just combined. Cover the dough and chill for at least one hour.
  • Make the filling by blending the cream cheese, powdered sugar, and vanilla until very creamy. Chill in the refrigerator for at least one hour.
  • Preheat the oven to 350F and line a baking sheet with parchment paper.
  • In a small bowl, make the coating by combining the sugar and cinnamon.
  • To form the cookies, scoop out 1 tablespoon of dough and flatten into a disc. Place 1 teaspoon of cream cheese filling in the center and lay another flattened dough disc on top. Seal the edges together and gently roll into a ball. Roll the top of the dough in the cinnamon-sugar coating and place on the baking tray.
  • Make sure the cookies are spaced evenly apart. Slightly press the tops of the dough balls with the bottom of a cup.
  • Bake for 12-18 minutes, until they are slightly firm and have started to form cracks. Cool on the tray for at least 5 minutes before transferring to a cooling rack.

Notes

High Altitude: These cookies work well at high altitudes without any ingredient adjustments. Simply ensure all of your ingredients are at room temperature before starting and cream the butter and sugar for 5 minutes until light in color and super creamy. Then add the room temperature egg and vanilla and mix on high until it looks sort of like whipped cream.
Egg-free: Combine 1 Tbsp of flax and 3 Tbsp of water to create a "flax egg" in place of a chicken egg. Allow it to thicken in the fridge for at least 15 minutes before using.
Keyword Pumpkin Cheesecake Snickerdoodles, Pumpkin Snickerdoodles