Pumpkin Cheesecake Snickerdoodle Cookies

“As a face is reflected in water, so the heart reflects the real person.”

-Proverbs 27:19 NLT

These Pumpkin Cheesecake Snickerdoodle Cookies are one of my new creative cookie flavors. They’re soft, chewy, and filled with fall creamy, cheesecake flavor in every bite. Each cookie has a gooey cheesecake center inside a warmly spiced pumpkin snickerdoodle dough. The cookie dough gets rolled in a cinnamon-sugar coating before baking and comes out fluffy and cinnamon-y. The result is a cozy mix of tangy, sweet, and buttery — like pumpkin pie and cheesecake in one bite-sized treat! Who knows, these cookies might be your new favorite fall dessert.

Forewarning: this cookie recipe is a little messy to make! You’ll have to roll up your sleeves and get your hands dirty when assembling the cheesecake center snickerdoodle cookies. But this is a great activity for the kids or for a fun baking night-in. Just want to caution you that your hands will be sticky and you will have cookie dough in between your fingers (but it’s great for licking!).

Lauren Eliza Eats

Pumpkin Cheesecake Snickerdoodle Cookies

Soft pumpkin snickerdoodle cookies filled with creamy cheesecake and coated in cinnamon sugar — the perfect blend of cozy fall flavor and creamy sweetness.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Chilling Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings: 18 cookies

Course: Dessert

Cuisine: American

Ingredients Method

Ingredients

  

Cheesecake Filling

• 8 oz cream cheese softened
• ¼ cup coconut sugar
• 1 tsp vanilla extract

Pumpkin Snickerdoodle Dough

• 1 stick unsalted butter, softened (½ cup)
• ½ cup light brown sugar
• ½ cup coconut sugar
• ½ cup pumpkin puree (not pumpkin pie filling)
• 1 tsp vailla extract
• 1½ cup all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ¼ tsp ground ginger
• ¼ tsp nutmeg
• ¼ tsp ground cloves

Cinnamon Sugar Coating

• ¼ cup coconut sugar
• 1 Tbsp cinnamon

Method

 

Make and freeze cheesecake

1. In an electric mixer, beat the softened cream cheese, sugar, and vanilla extract.
2. When combined, scoop small drops about 2-3 tsp in size balls on a parchment paper lines tray.
3. Freeze cheesecake balls for at least 1 hour or until firm.

Prepare cookie dough

1. In a large mixing bowl, cream together softened butter and sugars until fluffy.
2. Mix in pumpkin puree and vanilla extract.
3. In another bowl, whisk together flour, baking powder, baking soda, salt, and spices.
4. Gradually add dry mixture to wet until a soft dough forms. Mix until flour is combined but do not over mix.
5. Let the sticky cookie dough chill in the refrigerator for at least 30-45 minutes before shaping.

Roll cookie dough

1. Pre-heat oven to 350℉ and line a baking tray with parchment paper.
2. In a small bowl, mix together cinnamon sugar coating and set aside.
3. Grab your cookie dough and cheesecake balls, and scoop about 2 tablespoons of dough, flatten slightly in your hand, and place a frozen cheesecake ball in the center.
4. Carefully wrap dough around cheesecake filling and seal edges and roll in your hands.
5. Roll each cookie ball in the cinnamon-sugar mixture and line on baking tray.
6. Place cookies 2 inches apart on prepared sheet.
7. Bake 12–14 minutes, until edges are set but centers look slightly soft.
8. Cool on tray and serve warm.