🍁 Historical Overview
Snickerdoodles date back to the late 1800s, believed to have originated from German or Dutch immigrants who brought their spiced “Schneckennudeln” pastries to America. Over time, they evolved into the cinnamon-sugar–coated cookies we know today. Pumpkin, a cherished autumn staple, joined the mix in modern baking trends, while cheesecake filling adds a luscious twist of creaminess. Together, these Pumpkin Cheesecake Snickerdoodles combine old-world tradition with contemporary comfort — a perfect fall fusion dessert.
Pumpkin Cheesecake Snickerdoodles – Easy & Delicious Homemade Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 24 cookies 1x
Description
These Pumpkin Cheesecake Snickerdoodles are soft, pillowy, and filled with a surprise creamy cheesecake center that melts in your mouth. Each cookie is rolled in a cinnamon-sugar coating, offering a cozy, fall-perfect flavor with every bite. Ideal for Thanksgiving, Halloween, or a cozy baking afternoon, these cookies are a festive favorite that feel like autumn wrapped in sugar and spice.
Ingredients
Cheesecake Filling:
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6 oz cream cheese, softened
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¼ cup powdered sugar
Cookie Dough:
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2 ¾ cups all-purpose flour
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1 ½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 tsp cinnamon
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½ tsp nutmeg
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½ tsp ground ginger
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½ cup unsalted butter, softened
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½ cup brown sugar, packed
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½ cup granulated sugar
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⅓ cup pumpkin puree
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1 large egg yolk
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2 tsp vanilla extract
Cinnamon Sugar Coating:
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¼ cup granulated sugar
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1 ½ tsp ground cinnamon
Instructions
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In a small bowl, beat cream cheese and powdered sugar until smooth. Scoop teaspoon-sized portions onto a lined baking sheet and freeze for 30 minutes.
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In a medium bowl, whisk flour, baking powder, baking soda, salt, and spices.
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In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
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Mix in pumpkin puree, egg yolk, and vanilla until smooth.
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Gradually stir in dry ingredients until combined. Chill dough for 30 minutes.
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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Scoop dough balls, flatten, and place a frozen cheesecake portion in the center. Wrap dough around filling, sealing edges.
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Roll cookies in cinnamon sugar and place on baking sheet.
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Bake 12–14 minutes or until edges are set. Cool on wire racks.
Notes
Don’t skip chilling — it helps cookies hold their shape and keeps the filling creamy.
Use room temperature cream cheese for a smooth filling.
These cookies are best enjoyed slightly warm.
FAQ
1. Can I use store-bought pumpkin pie filling?
No, pumpkin pie filling already contains sugar and spices. Use pure pumpkin puree to keep the recipe balanced and not overly sweet.
2. Can these cookies be made ahead of time?
Yes! You can assemble and freeze the stuffed dough balls, then bake straight from the freezer. Just add 1–2 extra minutes to the baking time.
3. How do I prevent the filling from leaking out?
Make sure the cream cheese filling is fully enclosed by the cookie dough. Pinch seams tightly and chill before baking for the best results.
