Pumpkin Cheesecake Snickerdoodle Cookie Recipe To Try Now

As the crisp autumn air settles in and pumpkin spice flavors start to appear everywhere, there’s nothing quite like indulging in a dessert that perfectly marries the comforting warmth of fall spices with creamy decadence.

Enter the pumpkin cheesecake snickerdoodle cookie — a delightful hybrid that combines the soft, cinnamon-sugar crust of classic snickerdoodles with a luscious pumpkin cheesecake center. This recipe is a must-try for anyone who loves seasonal treats, offering a unique twist on traditional cookies that will impress friends and family alike.

Whether you’re baking for a holiday gathering or simply craving a cozy, sweet snack, these cookies deliver rich flavor and a melt-in-your-mouth texture that will keep you coming back for more.

Ready to wow your taste buds? Let’s dive into this easy-to-follow recipe that brings together the best of pumpkin, cheesecake, and cinnamon-sugar goodness in every bite.

Why You’ll Love This Recipe

This pumpkin cheesecake snickerdoodle cookie recipe stands out because it blends three beloved flavors into one irresistible treat. The snickerdoodle dough is perfectly soft and chewy, rolled in a fragrant cinnamon-sugar mix for that classic cozy aroma.

The pumpkin cheesecake filling adds a smooth, creamy layer that’s enhanced by pumpkin puree and warming spices, making every bite feel like a celebration of fall.

Another reason to love this recipe is its versatility — you can make it ahead, freeze the dough, or even customize the spices to your liking. Plus, these cookies are a crowd-pleaser and an excellent conversation starter at any party.

If you enjoy baking and want to try a unique pumpkin dessert, these cookies are a fantastic addition to your repertoire.

Ingredients

• For the Snickerdoodle Cookie Dough:
• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• For the Cinnamon-Sugar Coating:
• ¼ cup granulated sugar
• 1 tablespoon ground cinnamon
• For the Pumpkin Cheesecake Filling:
• 8 oz cream cheese, softened
• ½ cup pumpkin puree (not pumpkin pie filling)
• ⅓ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon pumpkin pie spice

Equipment

• Mixing bowls (at least two)
• Electric hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Baking sheets
• Parchment paper or silicone baking mats
• Cooling rack
• Small cookie scoop or tablespoon
• Plastic wrap or airtight container for chilling

Instructions

1. Prepare the cookie dough: In a medium bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
2. In a large bowl, use an electric mixer to cream the butter and sugar together until light and fluffy, about 3-4 minutes.
3. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
5. Make the pumpkin cheesecake filling: In a separate bowl, beat the cream cheese until smooth. Mix in the pumpkin puree, sugar, egg, vanilla, cinnamon, and pumpkin pie spice until fully combined and creamy.
6. Chill both dough and filling: Cover the cookie dough and pumpkin cheesecake filling separately with plastic wrap and refrigerate for at least 1 hour. This step helps the dough firm up for easier handling and enhances the flavors.
7. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
8. Prepare the cinnamon-sugar coating: In a small bowl, mix the sugar and cinnamon together.
9. Assemble the cookies: Scoop about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place about 1 teaspoon of pumpkin cheesecake filling in the center.
10. Gently fold the dough around the filling, sealing it completely and forming a smooth ball.
11. Roll the cookie balls in the cinnamon-sugar mixture until well coated.
12. Place the coated cookie balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
13. Bake for 12-14 minutes or until the edges are set but the centers still look slightly soft.
14. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Tips & Variations

For best results, make sure the cream cheese and butter are softened to room temperature before mixing. This ensures a smooth batter and filling.

• You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if you prefer a custom spice blend.
• Try adding mini white chocolate chips to the pumpkin cheesecake filling for a sweet surprise.
• If you want a dairy-free option, use vegan cream cheese and butter substitutes.
• For a more pronounced cinnamon flavor, add an extra teaspoon of cinnamon to the cookie dough.
• Freeze unbaked cookie balls on a baking sheet, then store in a freezer bag for up to 3 months. Bake directly from frozen, adding a couple of minutes to baking time.

Nutrition Facts

Serving Suggestions

These pumpkin cheesecake snickerdoodle cookies are perfect on their own with a cup of hot coffee, tea, or a cozy mug of spiced chai. For a festive dessert platter, serve them alongside other seasonal treats like spiced nuts or candied pecans.

You can also gently warm them in the microwave for 10 seconds to revive that soft, freshly-baked experience.

For an indulgent twist, pair these cookies with a scoop of vanilla ice cream or drizzle with a simple caramel sauce. If you want to go savory-sweet, try them with a slice of sharp cheddar cheese — an unexpectedly wonderful combination!

Feeling inspired to try more delicious recipes? Check out these favorites:

• Afghan Vegetarian Pulao Recipe Easy and Delicious Guide
• Vegan Recipes No Tofu: Delicious Plant-Based Meals
• Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas

Conclusion

This pumpkin cheesecake snickerdoodle cookie recipe is a wonderful way to celebrate the flavors of fall with a creative and delicious treat. The blend of soft snickerdoodle dough with a creamy, spiced pumpkin cheesecake center creates a perfect balance of texture and taste that’s sure to become a seasonal favorite.

Whether you bake them for a special occasion or a relaxing afternoon indulgence, these cookies bring warmth and joy to the table. Plus, with simple ingredients and straightforward steps, they’re accessible for bakers of all levels.

Don’t forget to experiment with the tips and variations to make the recipe your own. Happy baking and enjoy every bite of this delightful autumn dessert!

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