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Soft Pumpkin Snickerdoodle Cheesecake Cookies

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Warm and family-friendly cookies filled with a rich pumpkin cheesecake center and a spiced snickerdoodle shell, perfect for autumn gatherings.

  • Author: recipesinc
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 8 oz cream cheese (softened)
  • 1/2 cup powdered sugar
  • 1 tablespoon pumpkin puree
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 cup granulated sugar
  • 1 tablespoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a small bowl, whisk together the sugar and cinnamon for coating. Set aside.
  3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, vanilla, and pumpkin puree until well combined.
  4. In another bowl, whisk together the flour, baking soda, cream of tartar, spices, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. In a separate bowl, beat together the softened cream cheese, powdered sugar, pumpkin puree, vanilla extract, and cinnamon until smooth.
  6. Using a cookie scoop, scoop out a generous tablespoon of cookie dough, flatten it slightly, and place about a teaspoon of the cheesecake filling in the center. Wrap the dough around the filling and roll it into a ball.
  7. Roll each dough ball in the cinnamon sugar mixture. Place them on the prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes or until the edges are golden and the centers are soft. Allow to cool slightly before transferring to wire racks.

Notes

Store cookies in an airtight container in the fridge for up to 5 days. They can be frozen for up to 3 months.

Nutrition

Find it online: https://daytasty.com/soft-pumpkin-snickerdoodle-cookies/