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Pumpkin Cheesecake Snickerdoodles Recipe

Pumpkin Cheesecake Snickerdoodles Recipe
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★★★★★

4.9 from 23 reviews

Indulge in the perfect fusion of pumpkin spice and cheesecake with these Pumpkin Cheesecake Snickerdoodles. Soft pumpkin spice cookies encase a creamy cheesecake filling, creating a delightful treat for any occasion.

Ingredients

Scale

Cookie Dough

  • ½ cup unsalted butter, softened
  • ⅓ cup pumpkin purée (not pie filling) 🎃
  • 1 egg yolk
  • ½ teaspoon vanilla extract
  • ¼ teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • Pinch of salt
  • ½ cup sugar

Cheesecake Filling

  • 4 ounces cream cheese, softened
  • 2 tablespoons sugar
  • ½ teaspoon vanilla extract

Cinnamon-Sugar Coating

  • ¼ cup sugar
  • 1 teaspoon cinnamon

Instructions

  1. Prepare Filling – Beat cream cheese, sugar, and vanilla until smooth. Chill mixture in freezer for 20–30 minutes until firm enough to scoop.
  2. Make Cookie Dough – In a bowl, cream butter and sugar. Add pumpkin purée, egg yolk, and vanilla. Mix in flour, cream of tartar, baking powder, salt, cinnamon, and nutmeg. Chill dough 30 minutes.
  3. Assemble Cookies – Scoop dough, flatten slightly, and place a small spoonful of cream cheese filling in the center. Wrap dough around filling and roll into a ball.
  4. Coat – Roll each cookie in cinnamon-sugar mixture.
  5. Bake – Arrange on lined tray and bake at 350°F (175°C) for 10–12 minutes until edges are set but centers stay soft.
  6. Cool & Enjoy – Let cookies rest a few minutes before serving warm or cooled.

Notes

  • For best results, use room temperature ingredients.
  • Adjust the amount of spice to suit your taste preferences.
  • Store any leftovers in an airtight container for freshness.

Nutrition

Keywords: pumpkinseason, snickerdoodles, fallbaking, cheesecakecookies, pumpkindessert

Find it online: https://maicook.com/pumpkin-cheesecake-snickerdoodles-recipe/