Go Back
–+ servings
a bite from a pumpkin cheesecake snickerdoodle so you can see the cheesecake filling inside.

Pumpkin Cheesecake Snickerdoodles

Brooke Homec
Pumpkin cheesecake snickerdoodles are a chewy pumpkin cookie filled with a cheesecake center and rolled in a cinnamon and pumpkin sugar mixture. The perfect fall cookie with the best surprise in the center.
4.96 from 42 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
cheesecake freezing 30 minutes
Total Time 57 minutes
Course Dessert
Cuisine American
Servings 11
Calories 271 kcal

Ingredients
 

Cheesecake Filling

  • 4 ounces (113.4 g) cream cheese soft
  • 2 tablespoon granulated sugar
  • ½ teaspoon (0.5 teaspoon) vanilla

Pumpkin Cookies

  • ½ cup (113.5 g) butter room temperature
  • ½ cup (110 g) brown sugar
  • ⅓ cup (66.67 g) granulated sugar
  • ⅓ cup (81.67 g) pumpkin puree blotted to become ¼ cup
  • 1 large egg yolk room temperature
  • 2 teaspoon vanilla
  • ½ teaspoon (0.5 teaspoon) baking soda
  • ½ teaspoon (0.5 teaspoon) salt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon (0.5 teaspoon) cinnamon
  • 1½ cups (210 g) all-purpose flour

Sugar Mixture

  • ¼ cup (50 g) granulated sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice

Instructions
 

  • In a small bowl mix together cream cheese, sugar and vanilla until smooth. Scoop into 2 teaspoon size balls, this should make 11 balls. Place on a plate and put into the freezer until completely frozen, about 30 minutes.
  • Preheat oven to 350 F. Line two baking sheets with parchment paper.
  • Measure out ⅓ cup of pumpkin and place on a paper plate. Using some paper towels, blot the pumpkin, removing liquid until the paper towel wipes clean. When done the pumpkin should measure more like ¼ cup (60g).
  • Place butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment and mix together. Add pumpkin, egg yolk and vanilla and mix again.
  • In a separate bowl, whisk together flour, baking soda, salt, pumpkin pie spice and cinnamon. Add flour mixture to bowl and mix on low, being careful not to overmix. I usually like to stop mixing when I still have flour remnants around the bowl. 
  • In a small bowl mix together sugar, cinnamon and pumpkin pie spice.
  • Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop. Take the frozen cheesecake balls out of the freezer. Push cheesecake balls into the cookie dough, making sure to completely cover the cheesecake. Roll the cookie ball in the sugar mixture. Place 5-6 cookies on a baking sheet.
  • Bake the cookies for 12-14 minutes. You don't want to see any shiny dough in the middle of the cookie, and make sure they have a golden rim around the outside. You need to make sure you bake these cookies all the way, so the cheesecake isn't gooey. Sprinkle cookies with extra sugar mixture when they come out of the oven. Allow to cool completely before eating.

Video

Notes

Blotting the pumpkin beforehand is what helps these cookies to become less cakey and more chewy.
If the dough feels too sticky to roll and fill, add an extra tablespoon or two of flour. The dough should be a little sticky, but still workable.
Make sure the cheesecake filling is completely frozen, and don't pull it out until you are ready to bake the cookies.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Nutrition

Calories: 271kcalCarbohydrates: 37gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 49mgSodium: 259mgPotassium: 70mgFiber: 1gSugar: 23gVitamin A: 1576IUVitamin C: 0.4mgCalcium: 33mgIron: 1mg
Tried this recipe?Let us know how it was!