Cheesecake Stuffed Pumpkin Snickerdoodle Cookies
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These are the best ever chewy, gooey Cheesecake Stuffed Pumpkin Snickerdoodle Cookies. Thick, soft pumpkin flavored snickerdoodles with a hidden cheesecake surprise inside, these cookies are loved by all!
Since sharing our first snickerdoodle recipe back in 2021, they have consistently been one of our most popular cookie recipes during the holidays. So, we decided to give them a fun fall twist! And, let’s be real, who doesn’t love a good pumpkin cheesecake? 😉
What Makes These Cookies So Good?
- Soft-baked chewy centers with crispy edges
- Sweet, spiced pumpkin flavor
- Stuffed with tangy cream cheese filling
- Freeze wonderfully, both before and after baking
- Make a fantastic ice cream sandwich with cinnamon ice cream
- Tastes like fall in cookie form
Pumpkin Snickerdoodle Cookie Ingredients:
The cookie dough is made from some of your standard cookie ingredients: flour, leavening, salt, sugar, butter, egg, and vanilla. What makes these cookies so special are a few key ingredients that will have you coming back for more.
- Pumpkin: Pumpkin adds moisture to the cookie dough, helping to create a soft and chewy texture. This is especially important for snickerdoodles, as they are traditionally quite thick and can become dry without the added moisture! Plus, the pumpkin adds a very cozy fall flavor to every bite.
- Cream of Tartar: Cream of tartar contributes to the tangy flavor of snickerdoodles. This tanginess balances the sweetness of the cookie and the cinnamon sugar coating.
- Pumpkin Spice: Adds a warming, cozy flavor that perfectly compliments the pumpkin!
The cream cheese filling is only 3 ingredients: cream cheese, sugar, and vanilla!
⊹ A Note On Pumpkin ⊹
For this recipe, it’s best to use canned pumpkin and not fresh.
How To Make These Cookies (A Quick Overview!)
These cookies do require a little more time and effort than most of the cookies on our blog. So, if you’re in need of a quick fall cookie, try our maple pecan cookies!
The first step is to beat butter and sugar until it’s light and fluffy. Add your pumpkin and egg. Mix in the dry ingredients. The dough is a bit sticky, so we are going to refrigerate the dough for about an hour. This will help you stuff the cookies!
While the cookie dough is refrigerating, we’re going to make the cheesecake filling. All you need to do is beat cream cheese, sugar, and vanilla together until it’s smooth. Spoon the filling out into 1½ teaspoon portions and refrigerate (or freeze!) until ready to make the cookies.
Once the dough is properly chilled, it’s time to start assembling the cookies.
Scoop the dough with a large cookie scoop (we love this 3 Tablespoon scoop!) Make an indention in the dough (or flatten it out!) and place the cheese cake filling inside. Form into a ball and roll in cinnamon sugar mixture.
Place 6 cookies per pan and bake until the edges are lightly browned. The centers will still appear very soft, but they’ll continue to set as the cookies cool!
When you make these Cheesecake Stuffed Pumpkin Snickerdoodle Cookies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Happy baking!
x, Caylie
Cheesecake Stuffed Pumpkin Snickerdoodle Cookies
Ingredients
Cookies
- 1½ cups all purpose flour
- 1½ teaspoons pumpkin pie spice
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ⅓ teaspoon cream of tartar
- ¾ cup unsalted butter, room temperature
- ⅝ cup granulated sugar
- ¼ cup brown sugar, firmly packed
- 1 large egg, room temperature
- ⅜ cup pumpkin purée, room temperature
Filling
- ½ cup cream cheese, room temperature
- 2½ Tablespoons granulated sugar
- ¼ teaspoon vanilla extract
Coating
- ½ cup granulated sugar
- ¾ teaspoon pumpkin pie spice
Instructions
Cookies
- In a medium bowl, whisk flour, pumpkin pie spice, baking soda, salt, and cream of tartar together. Set aside.
- With an electric mixer, beat butter and sugars until creamy, about 1-2 minutes.
- Beat in egg and pumpkin.
- Stir in flour mixture.
- Cover with plastic wrap and refrigerate at least 1 hour.
- While cookie dough is chilling, heat oven to 350℉/177℃.
- Line 2 sheet pans with parchment paper. Set aside.
Filling
- Line sheet pan with parchment paper. Set aside.
- With an electric mixer, beat cream cheese, sugar, and vanilla until smooth.
- Use a 1½ teaspoon measure to portion filling onto prepared pan.
- Cover with plastic wrap and refrigerate until needed.
Coating
- In a small bowl, whisk sugar and pumpkin pie spice together.
Assembly
- Use a 3 Tablespoon scoop for the cookie dough.
- Make an indention in the center of the dough.
- Place 1 plug of cream cheese filling in center of dough.
- Enclose and roll into a ball.
- Roll in sugar and spice coating and place on prepared pan.
- Bake 18 minutes, or until cooked through.
Notes + Tips!
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3-4 days. Baked cookies freeze well up about 2-3 months, if stored properly. Unbaked cookie dough balls freeze for up to 3 months. Bake frozen cookie dough balls for an extra 1-2 minutes, no need to thaw!
- Pumpkin: Do not use pumpkin pie filling; use pure pumpkin puree. While you can use fresh pumpkin puree, we have always had better results when it comes to baking and with flavor with canned.
- Spices: Instead of prepared pumpkin pie spice, you can use ¾ teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves
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