Pumpkin Cheesecake Snickerdoodles - The Recipe Critic (2024)

Pumpkin cheesecake snickerdoodles are a fresh take on a classic cookie! Delightfully soft and filled with tangy cream cheese, these cookies will be sure to get a “WOW!” from your friends and family!

I love any recipe that I can add pumpkin to and these cookies are no exception! If you love pumpkin as much as I do, go ahead and try some of these Muffins, this Bread Pudding, and the most Perfect Pumpkin Bread! You will go crazy for them all!

Ooey-Gooey and Soft Pumpkin Cheesecake Snickerdoodles

A pumpkin cheesecake snickerdoodle is a twist on your classic snickerdoodle and takes it to the next level. Filled with all of the same sweet cinnamon flavors, these cookies are something that you will love! Not only do these pumpkin cheesecake snickerdoodles taste amazing, all soft and chewy, but the smell! It is incredible, and it makes me ready to welcome fall.

This recipe is perfect for an after-school snack, a game day treat, or just bringing a treat to your neighbors. Whatever you do, I suggest making more than one batch. They are so good, and they will be eaten up in no time!

Ingredients You Need to Make Pumpkin Cheesecake Snickerdoodles

This delicious ooey-gooey recipe is going to become a staple at your house. Because the base flavor is delicious cinnamon, once you add in some pumpkin and cream cheese, you are making the perfect fall treat! See the recipe card below for a list of exact ingredients.

• All-purpose flour: This combines your ingredients and helps thicken the dough.
• Baking powder: This helps the cookies to rise.
• Salt: This enhances the flavors of all of the ingredients.
• Cinnamon: You can’t have snickerdoodles without a delicious cinnamon taste.
• Nutmeg: Brings that delicious earthy flavor that we all know and love!
• Butter: It’s best to use unsalted butter that is at room temperature for these cookies.
• Sugar: Adds sweetness to the cookie dough.
• Brown sugar: This is the best type of sweetener, and the flavor can’t be beat.
• Pumpkin puree: Don’t confuse this with pumpkin pie filling!
• Egg: Use an egg that is at room temperature.
• Vanilla extract: This adds some flavor to the sweetness.

Filling Ingredients

• Cream cheese: Make sure to set your block out so that it is softened before you use it!
• Sugar: Sweetens up the tangy cream cheese.
• Vanilla extract: Adds some flavor to the sugar’s sweetness.

Cinnamon Sugar Coating

• Sugar: Adds sweetness to the spices!
• Cinnamon: Use ground cinnamon and mix it well with the other spices.
• Ginger:Ground ginger will work the best and add in an earthy flavor.
• Allspice: This is the best spice to bring out that fall taste!

How to Make Pumpkin Cheesecake Snickerdoodles

These homemade pumpkin cheesecake snickerdoodles are easy to make! In fact, bake up a few batches at once so that you have some for later! It will be so simple, and once you see how fast they get eaten, you’ll be glad that you did!

Prep

1. Whisk dry ingredients: In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
2. Beat butter, eggs, and sugar: In a mixer with a paddle attachment, beat together the butter and sugars on medium-high speed until fluffy, about 2-3 minutes.
3. Blend and mix together: Blend in pumpkin puree, beat in egg, and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill the dough for an hour.
4. Make the filling: To make the cream cheese filling, blend cream cheese, sugar, and vanilla together. Chill for an hour.
5. Prep and baking sheets: Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.

Bake

1. Make cookies: To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in the center.
2. Add cream cheese mixture: Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together, sealing in the cream cheese, and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
3. Flatten dough: Repeat until the dough is gone, and flatten the cookie dough balls with a heavy-bottomed glass or measuring cup.
4. Bake and cool: Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy! These pumpkin cheesecake snickerdoodles are the best!