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

Scale

Cheesecake Filling:

6 oz cream cheese, softened
¼ cup powdered sugar

Cookie Dough:

2 ¾ cups all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger
½ cup unsalted butter, softened
½ cup brown sugar, packed
½ cup granulated sugar
⅓ cup pumpkin puree
1 large egg yolk
2 tsp vanilla extract

Cinnamon Sugar Coating:

¼ cup granulated sugar
1 ½ tsp ground cinnamon

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Instructions

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.
In a medium bowl, whisk flour, baking powder, baking soda, salt, and spices.
In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
Mix in pumpkin puree, egg yolk, and vanilla until smooth.
Gradually stir in dry ingredients until combined. Chill dough for 30 minutes.
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Scoop dough balls, flatten, and place a frozen cheesecake portion in the center. Wrap dough around filling, sealing edges.
Roll cookies in cinnamon sugar and place on baking sheet.

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.