Pumpkin Spice Cheesecake Cookies: A Decadent Twist on Snickerdoodles!

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pumpkin spice snickerdoodles with cheesecake filling

What’s up, Hungry People!

I’ve got a treat for you that screams fall in every bite. Get ready for some Pumpkin Snickerdoodles with Cheesecake Filling! As much as I adore the cozy weather and vibrant colors of autumn, I must admit that I’m not the biggest fan of pumpkin. However, during the 60ish glorious days of fall, I can’t resist incorporating pumpkin into my recipes.

And when combined with the creamy goodness of cheesecake, it’s a match made in dessert heaven!

cheesecake stuffed cookies

We woke up to a bite in the air the other morning, even though it’s only the middle of September, and instantly I was put into the autumn spirit. Even though the next few following days were 90+ degrees outside, I still had a hankering for some flavors of fall. And what better flavor of fall is there than PUMPKIN SPICE EVERYTHING.

ingredients for cheesecake snickerdoodles

Here’s What You’ll Need

  • Flour: Provides structure and texture to the cookies.
  • Baking powder: Acts as a leavening agent, helping the cookies rise and become fluffy.
  • Butter: Adds richness and flavor to the cookies.
  • Sugar: Sweetens the dough and contributes to the texture of the cookies.
  • Brown sugar: Adds moisture, flavor, and a subtle caramel taste to the cookies.
  • Egg: Provides structure and helps bind the ingredients together.
  • Pumpkin puree: Adds moisture, flavor, and the distinct taste of pumpkin to the cookies.
  • Nutmeg: Enhances the warm and aromatic flavors of the pumpkin spice mix.
  • Cloves: Adds a hint of earthiness and warmth to complement the pumpkin flavor.
  • Ginger powder: Adds a subtle spicy kick and complements the other warm spices.
  • Cinnamon: Enhances the overall flavor profile and adds warmth and sweetness.
  • Pumpkin spice mix: A blend of spices, including cinnamon, nutmeg, ginger, and cloves, that adds the signature fall flavor to the cookies.
  • Cream cheese: Creates a creamy and tangy filling for the cookies.
  • Sugar: Sweetens the cream cheese filling.
  • Cinnamon: Adds warmth and enhances the flavor of the cinnamon sugar coating for the cookies.

Let’s Cook!

dry ingredients for cookies

To kick things off, let’s gather our ingredients and dive into the world of pumpkin spice. Mix together an aromatic blend of spices, baking powder, and flour. Then, fire up your stand mixer to beat the softened butter, sugars, and egg until they become a fluffy concoction of yumminess. Slowly incorporate the pumpkin, adding a few tablespoons at a time, and alternating with flour until your dough reaches the perfect “cookie consistency.” You’ll want it to be soft but not sticky to the touch.

cookie dough batter

Shaping the Cookies

Now that our dough is ready, it’s time to shape these delightful treats. Using your hands, grab approximately 2 tablespoons of dough and roll it between your palms until it forms a smooth ball. Gently flatten it to create a small disc.

flattened cookies

For baking, I prefer using a silicone baking mat on a sheet pan, but parchment paper or an ungreased sheet pan will work just fine. Make a little indentation in the center of each cookie by using two fingers or the back of a spoon.

cheesecake filling

Creamy Cheesecake Filling

Prepare yourself for a burst of creamy goodness! Beat together cream cheese, a teaspoon of pumpkin spice, and vanilla extract until smooth and luscious. In a separate bowl, combine white sugar, pumpkin spice, and cinnamon.

filled cookies

This mixture will be used to roll the cookies, giving them that irresistible touch of sweetness and spice. Take another tablespoon of cookie dough, flatten it between your palms, and place a dollop of the cheesecake filling in the center indentation of each cookie.

Grab another flattened piece of dough and gently press it on top, sealing the edges firmly. Roll the entire cookie in the sugar and spice mixture until it’s completely coated. Then use the bottom of a second pan or a flat bottomed glass to gently flatten the cookies.

flattened cookies

Baking and Finishing Touches

Preheat your oven and let the magic happen! Bake the cookies for 10-15 minutes, but keep a close eye on them towards the end.

As soon as the tops begin to crack, it’s time to remove them from the oven. Allow the cookies to cool on the baking sheet for a few minutes to finish cooking, then transfer them to a cooling rack to cool completely.

cooling cookies

Let the cookies cool on the baking sheet for a few minutes to finish cooking, then transfer the cookies to a cooling rack to cool completely.

cooled cookies

Serve and Store

These delightful pumpkin snickerdoodles can be enjoyed in various ways: warm, cold, or at room temperature. But here’s a pro tip to keep them irresistibly soft—place a single piece of white bread (even the end piece will do!) in the container with the cookies.

You’ll be amazed at how they retain their softness!

cookie with a bite taken out of it

There you have it, folks! Pumpkin snickerdoodles with cheesecake filling, the perfect fall indulgence. These cookies are sure to satisfy your cravings and bring a smile to your face. So go ahead and treat yourself to a batch of these autumn delights!

Until next time, happy baking, Hungry People!


Pumpkin Snickerdoodles with Cheesecake Filling

The Starving Chef
Soft and spiced pumpkin cookies with a creamy cheesecake surprise in the center, rolled in cinnamon sugar for a delightful fall treat.
No ratings yet
Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 1 hour 30 minutes
Course Cookies, Dessert
Cuisine Cookies, Fall Foods
Servings 24 cookies





  • Preheat the oven to 350°F. In a large bowl, mix together the flour, 1 teaspoon baking powder, 2 teaspoons of cinnamon, 2 teaspoons of pumpkin spice, and 1 teaspoon each of ginger, nutmeg, and cloves.
  • Using a stand mixer, beat together the white and brown sugar with the butter until light and fluffy. Then add the egg and mix until completely blended. Add a few tablespoons of the pumpkin puree, alternating with flour, until the cookie dough reaches a nice orange color and has a soft but not sticky consistency.
  • With your hands, measure out approximately 2 tablespoons of cookie dough. Roll it into a ball and flatten it between your palms. Arrange the flattened dough on a baking sheet lined with a silicone mat or parchment paper. Press two fingers or a spoon into the center of each cookie.
  • With your hands, measure out approximately 2 tablespoons of cookie dough. Roll it into a ball and flatten it between your palms. Arrange the flattened dough on a baking sheet lined with a silicone mat or parchment paper. Press two fingers or a spoon into the center of each cookie.
  • In a small bowl, use a hand mixer to blend together 1 tablespoon of pumpkin spice, 2 tablespoons of white sugar, and the cream cheese to create the "cheesecake" filling. Use a spoon to measure out approximately 1 tablespoon of the filling into the center divot of each cookie.
  • Measure out another approximate 2 tablespoons of the cookie dough. Roll and flatten it, then place it on top of each cookie with the filling. Pinch the edges together, then gently roll between your palms until the seam can no longer be seen.
  • In a small bowl, whisk together the remaining 1/4 cup of white sugar, 1 teaspoon of cinnamon, and 1 teaspoon of pumpkin spice. Roll each cookie in the sugar mixture until completely coated.
  • Flatten all the cookies simultaneously by using the bottom of a heavy glass pan or a flat baking sheet. Gently press until the cookies are about 1/4 to 1/2 inch thick.
  • Place the cookies in the oven and bake for 10-15 minutes or until the tops of the cookies are just beginning to brown and crack. Remove the cookies from the oven and let them cool on the baking sheet before transferring them to a cooling rack to cool completely.
  • Serve the cookies warm, cold, or at room temperature. Enjoy! Happy fall!
Keyword cheesecake, cookies, pumpkin, pumpkin spice
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