These Pumpkin Cheesecake Snickerdoodle Cookies are a fun twist on a classic! They mix the warm flavors of pumpkin with sweet cheesecake, all wrapped in a soft, cinnamon-dusted cookie.
Honestly, who can resist the combo of pumpkin and cream cheese? They’re perfect for fall and make your kitchen smell amazing. I love sharing them with friends—everyone gets excited for these treats!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your cookies, giving them structure. If you’re gluten-free, try using a 1:1 gluten-free flour blend. I’ve had great results with those blends!
Canned Pumpkin Puree: Pumpkin adds moisture and flavor. You can use homemade pumpkin puree if you have it, but make sure it’s not too watery. Both work well, though I often lean toward canned for convenience!
Cream Cheese: For the filling, make sure it’s softened for easy mixing. If you’re looking to lighten it up, Neufchâtel cheese is a nice alternative.
Spices: The combination of cinnamon, nutmeg, ginger, and cloves provides a wonderful cozy flavor. If you don’t have a spice, you can use pumpkin pie spice as a substitute.
How Do You Chill Cookie Dough Properly?
Chilling the dough is crucial for getting the right texture! Here’s how you do it:
- After mixing, cover the bowl tightly with plastic wrap or place it in an airtight container.
- Chill in the refrigerator for at least 1 hour. This helps the flavors to meld and prevents spreading during baking.
- If you’re not baking right away, you can chill the dough overnight. Just be sure to let it sit at room temperature for 10-15 minutes before scooping, as it will be quite firm.
Chilled dough also means your cookies will have a nice chewy texture instead of being flat. Trust me, it’s worth the wait!
How to Make Pumpkin Cheesecake Snickerdoodle Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup canned pumpkin puree
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For Rolling:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This recipe will take about 30 minutes of prep time, plus an hour for chilling the dough. Baking will take approximately 10-12 minutes. In total, you’re looking at around 1 hour and 30 minutes to get these delectable cookies ready to enjoy!
Step-by-Step Instructions:
1. Make the Cream Cheese Filling:
Start by preparing the filling! In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy. Then set it aside while you work on the cookie dough—this filling will make the surprise center of your cookies!
2. Prepare the Cookie Dough:
In another bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, nutmeg, ginger, cloves, and salt. This will combine all of your dry ingredients. In a larger bowl, beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This should take about 3-4 minutes. Then add in the egg and vanilla extract, mixing until everything is well combined. Finally, stir in the pumpkin puree until it’s fully incorporated.
3. Combine Dry and Wet Ingredients:
Gradually mix in the dry ingredients with the wet ingredients, using a gentle hand. Be careful not to overmix—just mix until everything is combined. This dough is what will become your delicious cookies!
4. Chill the Dough:
Cover the dough with plastic wrap or place it in an airtight container and refrigerate it for at least 1 hour. You can even chill it overnight if you’d like! Chilling the dough helps it firm up, making it easier to handle later on.
5. Preheat the Oven:
When you’re ready to bake, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
6. Prepare the Rolling Coating:
In a small bowl, combine the granulated sugar and ground cinnamon. This mixture will give your cookies that classic snickerdoodle sweetness and spice on the outside.
7. Assemble the Cookies:
Now it’s time to fill those cookies! Scoop about 1 tablespoon of cookie dough and flatten it slightly in your palm. Place about 1 teaspoon of the cream cheese filling right in the center; then scoop another tablespoon of cookie dough and gently fold it over the filling, fully encasing it. Roll the ball gently but make sure not to let the filling peek through!
8. Roll and Bake:
Roll each filled ball in the cinnamon-sugar coating, then place it on the prepared baking sheets with about 2 inches of space between each cookie. Bake them for 10-12 minutes or until the edges are set but the centers are still soft. They’ll firm up as they cool!
9. Cool and Enjoy:
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. If you can, enjoy them warm for a delightful melty cheesecake surprise!
These cookies will keep well in an airtight container for up to 4 days—if they last that long!
Enjoy your delicious Pumpkin Cheesecake Snickerdoodle Cookies, perfect for cozy fall celebrations or just a sweet treat to brighten your day!
Can I Use Store-Bought Pumpkin Puree?
Absolutely! Canned pumpkin puree works perfectly and saves time. Just make sure you pick up 100% pure pumpkin, not pumpkin pie filling, which contains added sugar and spices.
Can I Freeze the Cookies?
Yes, these cookies freeze well! Allow them to cool completely, then store them in an airtight container or freezer bag. They can be frozen for up to 3 months. To enjoy, simply thaw at room temperature or warm them in the microwave for a few seconds.
What If I Don’t Have Cream of Tartar?
No problem! You can substitute cream of tartar with an equal amount of baking powder. For each teaspoon of cream of tartar, use 1 ½ teaspoons of baking powder, but reduce the baking soda in your recipe by half to maintain the balance of leavening agents.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 4 days. If you’re living in a humid climate, consider refrigerating them to maintain freshness!