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Pumpkin cheesecake snickerdoodle cookies coated in cinnamon sugar with one broken open to reveal the cream cheese filling.

Pumpkin Cheesecake Snickerdoodle Cookies

Soft pumpkin snickerdoodle cookies rolled in cinnamon sugar and stuffed with a creamy vanilla cheesecake center. These cozy fall cookies combine warm pumpkin spice, chewy cinnamon-sugar edges, and a surprise cream cheese filling.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 14 large cookies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Cheesecake Filling
  • 6 oz full-fat cream cheese
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla
  • Pinch of salt
  • Pumpkin Cookies
  • 2¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¾ cup unsalted butter
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 1 egg yolk
  • ⅓ cup pumpkin purée
  • 2 teaspoons vanilla
  • Cinnamon Sugar
  • ⅓ cup granulated sugar
  • 1½ teaspoons cinnamon

Method
 

  1. Beat the cream cheese, powdered sugar, vanilla, and salt until smooth.
  2. Portion into 14 small mounds and freeze for 45–60 minutes.
  3. Whisk flour, baking soda, salt, cinnamon, ginger, and nutmeg.
  4. Cream butter and both sugars until light.
  5. Beat in egg yolk, vanilla, and pumpkin.
  6. Mix in dry ingredients just until combined.
  7. Chill dough 30–45 minutes.
  8. Preheat oven to 350°F (175°C).
  9. Combine cinnamon and sugar for coating.
  10. Flatten portions of dough and place a frozen cheesecake center inside each.
  11. Completely seal the filling inside the dough.
  12. Roll each cookie in cinnamon sugar.
  13. Arrange on parchment-lined baking sheets.
  14. Bake 12–15 minutes until edges are set.
  15. Cool on the pan for 10 minutes before transferring to a rack.

Notes

Make sure the cheesecake filling is firm before stuffing the cookies. If the pumpkin dough becomes sticky during assembly, refrigerate it again rather than immediately adding more flour. Seal the dough completely around the filling to minimize leakage.