Pumpkin Cheesecake Snickerdoodles are Fall-inspired decadent cookies, with a sweet, creamy cheesecake filling inside that will surprise you!Pumpkin Cheesecake Snickerdoodles are Fall-inspired decadent cookies, with a sweet, creamy cheesecake filling inside that will surprise you!
Pumpkins, pumpkins, pumpkins… they are EVERYWHERE this time of year! From the front porch (as a decoration), to the kitchen (used in desserts, etc,), pumpkins are a staple of the Fall season. That being said… I really hope you will like this recipe for Pumpkin Cheesecake Snickerdoodles I’m posting today. They are soooo good!

If you like snickerdoodles, chances are you will love these soft “pumpkin-y” cookies, especially with the surprise cheesecake filling in the middle. You can’t see the filling from the outside, but one bite into these cookies, and bam! There it is… and it’s good!

I am posting lots of pictures of the “process” of making the cookies, but you need to know that it really doesn’t take too long at all to whip up a batch of these delicious treats! Here’s how:

Make The Snickerdoodle Cookie Dough

First thing to do is mix up the cheesecake filling. Mix together the cream cheese, sugar and vanilla, using an electric mixer.

Mixing the cheesecake filling to add to the middle of the snickerdoodle cookies.

Once the filling is mixed well, cover and chill it for about 30-45 minutes to firm it up again.

The cheesecake filling is mixed until creamy, and then refrigerated.

While the cream cheese mixture is chilling, prepare the cookie dough. In a large bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg, and then set it aside.

Flour and spices are combined to begin making the cookie dough.

Beat the butter,  granulated and brown sugars together in a mixer for about 3 minutes, then add the pumpkin puree, egg and vanilla, and beat it all together.

Butter, sugars, and pumpkin puree are mixed together before adding to cookie dough.

Pumpkin snickerdoodle batter is blended.

Add The Dry Ingredients To The Wet Ingredients

When the pumpkin “batter” (the wet ingredients) are well blended, add the flour mixture a little at a time, while mixing on low speed.

Flour mixture is added a little at a time to the pumpkin batter.

Once the cookie dough ingredients are totally blended, cover the dough and chill it for about 30 minutes in the refrigerator. Both the cheesecake filling AND the cookie dough can chill at the same time!

Make The Cinnamon Sugar Coating For The Snickerdoodles

While the dough (and cream cheese filling) are chilling, make the cinnamon-sugar coating. Combine granulated sugar, cinnamon, ground ginger, and allspice in a small bowl, and then set aside.

Sugar, cinnamon and other spices mixed for the sugar topping for the pumpkin cheesecake snickerdoodles..

Once the dough and cream cheese filling are completely chilled, it’s time to “construct” these cookies:

Forming The Pumpkin Cheesecake Snickerdoodles

Take a Tablespoon of the chilled cookie dough and flatten it out in your hand into a round cookie shape. Put a teaspoon of the cream cheese filling right in the middle of the dough.

A spoonful of cheesecake filling is placed on flattened cookie dough.

Flatten out another piece of dough (same size), and lay it on top of the cheesecake filling.

Another flattened piece of cookie dough will go on top of the filling.

Top piece of cookie dough is on top, then edges are sealed.

Pinch the sides together carefully by pulling the top piece of dough down around the filling, and carefully seal all the outside edges together. It can be a bit messy, but keep going, and try not to squish the filling out of the cookie.

The picture I took of what it looks like once sealed is completely blurry (sorry-I was covered in cookie dough), but you want the snickerdoodle sealed all around the edges. After you do the first one, it will be easier.

Coat The Cookie Dough Balls In Cinnamon Sugar Mixture

Once the edges are completely sealed, roll the dough “blob” between your  hands to form a ball, then drop it into the bowl of cinnamon-sugar-spice mixture and roll it around to coat it completely.

Pumpkin Cheesecake Snickerdoodles are rolled in balls and covered with cinnamon sugar mixture.

Place the sugar-cinnamon coated dough balls about 2 inches apart onto a baking sheet that is sprayed with non-stick spray. You can also use parchment paper or Silpat mat on the baking sheet instead of spraying the sheet. Continue until dough is all gone.

The sugar coated cookie balls are placed onto baking sheet.

Bake The Pumpkin Cheesecake Snickerdoodles

Before you bake the pumpkin cheesecake snickerdoodles, take a heavy bottomed glass and flatten the dough balls down slightly.

Bake the cookies in a pre-heated 350 degree oven for 12-15 minutes or so. It may take a bit longer depending on how large the cookies you made are.

When done, the tops should be slightly cracked and cookies should be a light golden brown. Remove cookies from oven; let them cool on the baking sheet before removing them to wire racks to cool completely.

After baking, the pumpkin cheesecake snickerdoodles cool on a wire rack.

Once they are cooled off completely, they are ready to be gobbled up! Pumpkin cheesecake snickerdoodles are at their best when eaten at room temperature (NOT WARM), because of the cheesecake filling.

The cookies are puffy in the middle due to the cheesecake filling.

Fall is such a wonderful season. I am always in awe of the beauty around us in the Pacific Northwest. Even our street magnificently displays God’s handiwork!

A look at our street in the Fall... a perfect time for pumpkin cookies!

Sure hope you enjoy these pumpkin cheesecake snickerdoodles!  They are a little taste of Fall! Have a great day, and may God bless you with reminders of His presence today!

Looking For More COOKIE Recipes?

You can find all of my cookie recipes in the Recipe Index, located at the top of the page. A few favorites you might enjoy include:

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Author's signatureRecipe Source: http://therecipecritic.com/2013/09/pumpkin-cheesecake-snickerdoodles/

Pumpkin Cheesecake Snickerdoodles
Prep Time
1 hr
Cook Time
15 mins
Total Time
1 hr 15 mins
 

Pumpkin Cheesecake Snickerdoodles are Fall-inspired decadent cookies, with a sweet, creamy cheesecake filling inside that will surprise you!

Category: Cookies, Dessert
Cuisine: American
Keyword: pumpkin cheesecake snickerdoodles
Servings: 24 cookies
Calories Per Serving: 239 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Cookie Dough:
  • 3 3/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup butter , at room temperature
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3/4 cup pumpkin puree (NOT pumpkin pie filling)
  • 1 large egg
  • 2 teaspoons vanilla extract
For cheesecake filling:
  • 8 ounces cream cheese , softened
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
For Cinnamon-Sugar Coating:
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • A dash of allspice
Instructions
Make the cream cheese filling:
  1. Mix cream cheese, granulated sugar and vanilla together in a small bowl. Cover bowl; refrigerate for 45 minutes.
Make the cookie dough:
  1. Whisk the flour, baking powder, salt, cinnamon and nutmeg together in a large bowl. Set aside.
  2. Using an electric mixer or stand mixer, completely beat the butter, granulated and brown sugars together until fully blended and fluffy (about 2-3 minutes).
  3. Add the pumpkin puree, egg, and vanilla extract. Mix until blended.
  4. Turn mixer to low speed and add the flour mixture a little at a time until fully blended. Once blended, cover the bowl and refrigerate the dough for about 45 minutes.
  5. Preheat your oven to 350 degrees. Spray baking sheets with non-stick spray OR line them with parchment paper or a Silpat baking mat.
  6. Make Cinnamon-Sugar Coating:
  7. In a small bowl, blend together the granulated sugar, cinnamon, ground ginger and allspice. Set aside.
Make cookies:
  1. Scoop a Tablespoon of cookie dough and flatten it in your hand (like a pancake). Spoon a teaspoon full of cheesecake filling onto the center of the flattened dough. Make another pancake shaped piece of dough, and put it on top of the cheesecake filling. Seal the edges of the two together, by pinching the edges together and sealing in the cheesecake filling. Once edges are sealed together, roll the dough between both hands into a ball.
  2. Place each dough ball, one at a time into the cinnamon-sugar spice mixture. Roll, to fully cover the dough ball with the cinnamon-sugar. Place dough ball onto prepared baking sheets, about 2 inches apart. Once all dough balls are formed and on baking sheets, flatten each cookie by pressing gently down on the top of each cookie with a heavy bottomed glass.
  3. Bake the cookies at 350 degrees for 10-15 minutes (keep an eye on them- cooking time will depend on just how large you make these cookies!). Mine took 15 minutes, plus a little more. When done, the cookies will be slightly cracked on top, and will be light golden brown in color. Let the cookies cool on the baking sheets for 5 minutes, then remove them carefully to a wire rack to cool completely. Cookies are best when completely at room temperature.
Recipe Notes

Prep time includes refrigeration time.

Nutrition Facts
Pumpkin Cheesecake Snickerdoodles
Amount Per Serving (1 cookie)
Calories 239 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 32mg11%
Sodium 165mg7%
Potassium 96mg3%
Carbohydrates 35g12%
Sugar 19g21%
Protein 3g6%
Vitamin A 1490IU30%
Vitamin C 0.3mg0%
Calcium 38mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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