Description

Soft, spiced, and secretly filled with cheesecake? Yes, yes, and yes. These Pumpkin Cheesecake Snickerdoodles are fall’s coziest cookie—warm cinnamon, sweet pumpkin, and a creamy surprise in the center. Rolled in sparkly spiced sugar and baked until just set, they’re the kind of treat that disappears faster than golden leaves in November. Make a double batch—you’ll need it.

Ingredients

Scale

Cheesecake Filling:

8 oz cream cheese, softened
4 tbsp granulated sugar
1 tsp vanilla extract

Pumpkin Dough:

1 cup unsalted butter, room temp
1 cup brown sugar
2/3 cup granulated sugar
2/3 cup pumpkin puree (blotted to ½ cup)
2 egg yolks
4 tsp vanilla extract
1 tsp baking soda
1 tsp salt
2 tsp pumpkin pie spice
1 tsp cinnamon
3 cups all-purpose flour

Sugar Coating:

½ cup granulated sugar
2 tsp cinnamon
2 tsp pumpkin pie spice

Instructions

Freeze filling: Beat cream cheese, sugar & vanilla. Scoop into ½-tsp balls. Freeze 30–45 mins.
Make dough: Beat butter & sugars until fluffy (3 mins). Add pumpkin, yolks, and vanilla. Mix in dry ingredients. Chill dough 1 hr.
Prep oven: Preheat to 350°F (175°C). Line baking sheets. Mix sugar coating.
Assemble cookies: Scoop 2 Tbsp dough, flatten, wrap around frozen filling, seal, roll in sugar.
Bake: 10–13 mins until crackled. Cool 5 mins on sheet, then transfer to rack.

Notes

Blot that pumpkin & freeze the filling—your cookie clouds will thank you!

Prep Time: 30 mins

Nutrition

Calories: 190 cal Per Serving
Sugar: 15g
Fat: 9g
Carbohydrates: 25g
Protein: 2g