Name: Pumpkin Cheesecake Snickerdoodles
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 3¾ cups all-purpose flour; 1½ teaspoons baking powder; ½ teaspoon salt; ½ teaspoon ground cinnamon; ¼ teaspoon freshly ground nutmeg; 1 cup unsalted butter, at room temperature; 1 cup granulated sugar; ½ cup light brown sugar; ¾ cup pumpkin puree; 1 large egg; 2 teaspoons vanilla extract; 8 ounces cream cheese, softened; ¼ cup granulated sugar; 2 teaspoons vanilla extract; ½ cup granulated sugar; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; Dash of allspice

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Hey, you ever smell cookies that make you think of fall? I did! One cozy day, I tried pumpkin cheesecake snickerdoodles, and wow—they were amazing!

These cookies are, like, super yummy. They’re soft with pumpkin spice flavor. And the cheesecake inside? Oh man, it’s creamy and sweet!

I couldn’t stop eating them. Seriously, I ate five in one sitting! You’ll feel all warm and happy—trust me, you need these now.

So, what are you waiting for? Bake pumpkin cheesecake snickerdoodles today. Make them at home and thank me later!

Why You’ll Love This Recipe

Perfect Fall Flavors: Pumpkin and cinnamon pair together to create a flavor-packed treat that’s ideal for the season.
Creamy Cheesecake Center: These cookies are filled with a velvety cream cheese mixture that adds an extra layer of deliciousness.
Easy to Make: Despite the extra step of making the cheesecake filling, this recipe is surprisingly easy to put together.
Impressive to Serve: Whether for a holiday gathering, a family treat, or a special occasion, these cookies are sure to impress.
Perfectly Balanced: The chewy, spiced exterior meets the creamy interior, creating a cookie that’s the best of both worlds.

Required Kitchen Tools

Before you get started, here’s a quick rundown of what you’ll need:

Hand or Stand Mixer: To beat the wet ingredients and incorporate the pumpkin and cream cheese filling.
Mixing Bowls: For both the cookie dough and the cheesecake filling.
Baking Sheets: A couple of baking sheets lined with parchment paper for easy cookie removal.
Scoop: A cookie scoop or spoon to ensure even portions of dough.
Cooling Rack: For letting the cookies cool down after baking.

Ingredients

Here’s everything you’ll need for this irresistible dessert (exact measurements are listed in the recipe card below):

For the Cookie Dough:

All-Purpose Flour: A must for the base of the dough.
Baking Powder: This will help the cookies rise.
Salt: A small amount to balance the sweetness.
Ground Cinnamon: This gives the cookies that signature snickerdoodle flavor.
Ground Nutmeg: Adds a warm, aromatic spice that pairs beautifully with pumpkin.
Unsalted Butter: For the perfect texture and richness.
Granulated Sugar: For sweetness and to help the cookies spread slightly.
Light Brown Sugar: Adds moisture and a touch of caramel flavor.
Pumpkin Puree: This is the secret ingredient that gives the cookies their fall flavor and keeps them soft.
Egg: This binds everything together for a perfect dough.
Vanilla Extract: A flavor enhancer that complements the spices and pumpkin.

For the Cheesecake Filling:

Cream Cheese: Softened cream cheese creates a smooth, rich filling.
Granulated Sugar: For sweetness in the cheesecake filling.
Vanilla Extract: A dash of vanilla in the filling to enhance the flavor.

For the Cinnamon-Sugar Coating:

Granulated Sugar: For the perfect amount of sweetness on the exterior of the cookies.
Ground Cinnamon: A classic snickerdoodle spice that adds warmth and flavor.
Ground Ginger: Adds a touch of spiciness that complements the pumpkin.
Allspice: A pinch of allspice adds a little extra depth to the flavor of the cinnamon-sugar mixture.

Variations for Pumpkin Cheesecake Snickerdoodles

As with any great recipe, you can make these cookies your own with a few fun twists!

Add Chopped Nuts: Add some crunch by mixing in chopped pecans or walnuts to the dough.
Use Pumpkin Spice: Swap out the cinnamon, nutmeg, and ginger for pre-made pumpkin spice mix for a quicker option.
Mini Cheesecake Bites: Instead of filling the entire cookie with cheesecake, you can create smaller, bite-sized cheesecakes in the center.
Chocolate Chips: For a chocolatey surprise, fold in some white chocolate chips or dark chocolate chips into the dough before baking.
Glazed: Drizzle a sweet glaze over the cooled cookies for a sugary finish.

Step-by-Step Instructions

1. Make the Cookie Dough

In a medium mixing bowl, combine the all-purpose flour, baking powder, salt, cinnamon, and nutmeg. Set this dry mixture aside.

In another large bowl, use a hand mixer or stand mixer to beat the softened butter with both granulated sugar and light brown sugar until light and fluffy. This should take about 2-3 minutes on medium speed. Add the egg and vanilla extract, and beat until well combined.

Next, add the pumpkin puree to the wet ingredients and mix until smooth. Gradually add the dry ingredients into the wet mixture, stirring until just combined. Don’t over-mix!

2. Prepare the Cheesecake Filling

In a small mixing bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy. This will form your cheesecake filling.

3. Form the Cookies

Take about 1 tablespoon of cookie dough and flatten it slightly in your palm. Place about a teaspoon of the cheesecake filling in the center, then fold the cookie dough around the filling to seal it completely. Roll the dough ball gently in your hands to ensure it’s sealed. Repeat with the remaining dough and cheesecake filling.

4. Cinnamon-Sugar Coating

In a small bowl, combine the granulated sugar, cinnamon, ginger, and allspice for the coating. Roll each dough ball in the cinnamon-sugar mixture, coating it evenly.

5. Bake the Cookies

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Arrange the dough balls on the sheets, leaving about 2 inches between each one.

Bake the cookies for about 12-15 minutes or until the edges are golden, and the cookies look set. The centers will still look slightly soft, but they’ll firm up as they cool.

6. Cool the Cookies

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

How to Serve Pumpkin Cheesecake Snickerdoodles

These Pumpkin Cheesecake Snickerdoodles are great on their own, but they can also be paired with various desserts or drinks to create the ultimate fall treat experience.

With Hot Beverages: Serve these cookies with a warm mug of spiced chai latte, pumpkin spice latte, or a hot cup of apple cider.
As Part of a Fall Dessert Spread: Pair them with pumpkin pie, apple crisp, or caramelized pears for an irresistible dessert table.
With a Scoop of Ice Cream: For an extra indulgent treat, serve these cookies with a scoop of cinnamon ice cream or vanilla bean ice cream.

Storing Pumpkin Cheesecake Snickerdoodles

These cookies are best stored in an airtight container to keep them fresh. They should stay soft and delicious for up to 5 days at room temperature. For longer storage, you can freeze them for up to 3 months.

To freeze, place the cooled cookies in a single layer on a baking sheet and freeze for about 1 hour. Then, transfer the frozen cookies to an airtight container or freezer-safe bag. When you’re ready to enjoy them, thaw at room temperature for a few hours.

Nutrition Facts

Serving Size	Calories	Total Fat	Saturated Fat	Cholesterol	Sodium	Carbohydrates	Fiber	Sugars	Protein
1 Cookie (Approx.)	190	10g	6g	25mg	120mg	27g	1g	17g	2g

Conclusion

Pumpkin Cheesecake Snickerdoodles are a treat you won’t want to miss this fall! The warm spices of cinnamon, ginger, and nutmeg paired with the creaminess of the pumpkin cheesecake filling make these cookies an unforgettable dessert. Whether you’re baking them for a holiday gathering or simply to indulge your sweet tooth, these cookies are sure to become a family favorite.