These Pumpkin Cheesecake Snickerdoodle Cookies are a cozy treat for fall! With a soft pumpkin cookie base and a creamy cheesecake center, they’re every dessert lover’s dream.
When I make these, my kitchen smells like a warm hug. Plus, who can resist the sweet cinnamon twist? They vanish so fast, I sometimes hide a few just for me! 😂
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies. If you need a gluten-free option, try using a 1:1 gluten-free flour blend. I personally love using a mix for a chewier texture!
Pumpkin Puree: The star of the show, adding flavor and moisture. Make sure to use pure pumpkin puree, not pumpkin pie filling, to avoid unnecessary sugar. You can swap it with unsweetened applesauce if needed.
Cream Cheese: Essential for that creamy cheesecake center. If you’re looking for a lighter option, use Neufchâtel cheese which has less fat but still gives a creamy texture.
Pumpkin Pie Spice: This blend of spices brings warmth to the cookies. You can easily make your own with cinnamon, nutmeg, ginger, and cloves if you don’t have it on hand!
What’s the Best Way to Assemble Cookies with a Creamy Filling?
Assembling these cookies may seem tricky, but it’s all about patience and practice. Here’s how to do it right:
- Take a scoop of cookie dough and flatten it slightly in your palm.
- Pipe or spoon the cheesecake filling in the center, but avoid overfilling—keep it about a teaspoon.
- For the top layer, flatten another scoop of dough and place it over the filling, pressing down gently around the edges to seal. This step is key to keeping the filling inside!
This method ensures your cookies stay soft and the filling doesn’t leak out. Plus, a little cinnamon-sugar coating makes them pretty, too!
How to Make Pumpkin Cheesecake Snickerdoodle Cookies
Ingredients You’ll Need:
For the Cookies:
- 2 ⅔ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ⅓ cups granulated sugar (divided)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup pumpkin puree
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
For Rolling:
- ¼ cup granulated sugar
- 1 tbsp ground cinnamon
How Much Time Will You Need?
This delightful cookie recipe will take about 25 minutes of prep time and around 10-12 minutes for baking. Don’t forget to chill the cheesecake filling while you mix the cookie dough. Total time including cooling is approximately 45 minutes, but trust me, it’s worth the wait!
Step-by-Step Instructions:
1. Prepare the Cheesecake Filling:
Start by beating the softened cream cheese with powdered sugar and vanilla extract in a medium bowl until the mixture is smooth and creamy. This will create that delicious, creamy filling! After mixing, transfer it to a small piping bag or a zip-top bag with a corner snipped off, and chill it in the fridge while you prepare the cookie dough.
2. Make the Cookie Dough:
In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, pumpkin pie spice, and salt. This dry mixture is vital for the texture of your cookies!
Next, in a large bowl, beat the softened butter with 1 cup of granulated sugar using a mixer until the mixture is light and fluffy. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and pumpkin puree until everything is well combined.
Finally, gradually add your dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix!
3. Assemble the Cookies:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking. In a small bowl, combine the remaining ⅓ cup sugar with the ground cinnamon for later.
Now, take about 1.5 tablespoons of cookie dough and flatten it slightly in your hand. Pipe about 1 teaspoon of the chilled cheesecake filling onto the center of this dough disk!
Next, take another 1.5 tablespoons of cookie dough, flatten it, and place it over the cheesecake filling. Pinch the edges together to seal it completely, encasing the filling inside. This way, you’ll have a delicious surprise when you bite into the cookie!
Once all your dough balls are filled, roll them in the cinnamon sugar mixture until coated and place them on the prepared baking sheets about 2 inches apart.
4. Bake:
Bake your cookies in the preheated oven for 10-12 minutes. They should be puffed and set but still soft. It’s important not to overbake, so keep an eye on them!
5. Cool and Enjoy:
Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature for a delightful taste of pumpkin cheesecake bliss!
Can I Use a Different Type of Cheese for the Filling?
Yes! If you prefer a lighter option, you can use Neufchâtel cheese instead of cream cheese. It has a similar texture and flavor but contains less fat, making it a great alternative!
Can I Freeze These Cookies?
Absolutely! To freeze the cookies, allow them to cool completely, then place them in an airtight container or a zip-top bag. They can be frozen for up to 3 months. When you’re ready to enjoy them, just thaw in the fridge or at room temperature!
What Should I Do If My Dough Is Too Sticky?
If you find your cookie dough is too sticky to work with, simply chill it in the refrigerator for about 30 minutes. This will firm it up and make it easier to handle when assembling your cookies.
Can I Make These Cookies Without Pumpkin?
Yes, if you want a different flavor, you can omit the pumpkin puree. You could substitute it with an equal amount of applesauce for a similar texture or try adding mashed bananas or sweet potato for a unique twist!
