Pumpkin Snickerdoodle Cheesecake Cookies have our favorite fall flavors and are so easy to make! These Pumpkin Snickerdoodles have a creamy cheesecake filling and lots of pumpkin spice flavor. Perfect for holiday cookie trays or dessert tables!

Love pumpkin desserts? Make sure to check out my Pumpkin Cheesecake Trifle, Better Than Anything Pumpkin Cake and Pumpkin Delight!

Pumpkin Snickerdoodle Cookies with Cheesecake Filling

There is no better time for cookies and baking than the fall and winter months. These Pumpkin Cheesecake Cookies will fill your home with an amazing aroma that will get you in the holiday spirit for sure!

We are obsessed with these amazing pumpkin snickerdoodle cookies! I took a shortcut and used a snickerdoodle cookie mix but if you prefer, you can make my homemade Pumpkin Snickerdoodles and add the cheesecake filling instead. The white chocolate chips are a yummy addition but they are completely optional so you can choose to leave them out if you prefer.

The cookies are chewy and so delicious – the perfect fall treat! Sweet and chock full of pumpkin flavor, the cookies are beautifully complemented by the slightly tangy and sweet cheesecake filling.

More Pumpkin Desserts

You can never have too many options when it comes to pumpkin desserts. Here are even more of our favorites:

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What You’ll Need

These easy pumpkin cookies have loads of pumpkin flavor and a creamy cheesecake filling. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need:

Pumpkin Snickerdoodle Cookies

• snickerdoodle cookie mix – you’ll need a 17.9 ounce package and you can find them in your grocery store or online. I used a Betty Crocker mix.You can also make my homemade pumpkin snickerdoodles and add the cheesecake filling to make a completely homemade variation of this cookie.
• pumpkin pie spice – homemade or store bought will work here and the spice really gives amazing flavor to the pumpkin puree that is being added to the mix.
• pumpkin puree – make sure you are picking up pure pumpkin puree, not pumpkin pie filling.
• white chocolate chips – the chocolate chips are optional but I love the white chocolate chips in the cookies. Dark chocolate or semi-sweet chocolate chips would also be delicious.

Can’t find a snickerdoodle cookie mix? Use a sugar cookie mix instead and combine 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon to roll the cookies in.

Cheesecake Filling

• cream cheese – you’ll want to use full fat cream cheese for the best results. Let it sit at room temperature until softened so it blends easier with the rest of the filling ingredients.
• dark brown sugar or light brown sugar – this adds a nice sweetness to the filling and also brown sugar pairs so well with the pumpkin cookies.
• vanilla extract – for a little warmth and flavor to the cheesecake filling.

How To Make Pumpkin Snickerdoodle Cheesecake Cookies

Make the Cookies

Make the Cheesecake Filling

Assemble the Cookies

Storage Information

Let cookies cool completely and then transfer to an airtight container and store in the refrigerator for up to 3 days.

To freeze: Wrap the cookies individually and freeze for up to 3 months. Thaw overnight in the refrigerator

To reheat: Pop them in the microwave for a few seconds for a fresh from the oven, warm cookie. 

Trish’s Tips and Tricks

• Make sure you give the cookies and cheesecake filing at least 15 minutes in the freezer so they are easy to roll.
• The dough is sticky! Wet your fingertips to make it easier to handle.
• Add a teaspoon of pumpkin pie spice to the cinnamon sugar mixture (for rolling) for more pumpkin pie flavor.
• The cookies need a good 5 minutes on the baking sheet after being baked to really set up. If you move them to soon, they could crumble and the filling might fall out.
• Consider adding other mix-ins to the cookie dough or leave the white chocolate chips out if you prefer. Some finely chopped nuts or other flavor chips would be delicious.

More Pumpkin Desserts

How To Make Pumpkin Snickerdoodle Cheesecake Cookies

Pumpkin Cheesecake Cookies

Pumpkin Snickerdoodle Cheesecake Cookies have our favorite fall flavors and are so easy to make! These Pumpkin Snickerdoodles have a creamy cheesecake filling and lots of pumpkin spice flavor. Perfect for holiday cookie trays or dessert tables!

Ingredients

Cheesecake Filling

• 6 ounces cream cheese softened (use full fat cream cheese)
• 3 tablespoons dark brown sugar or light brown sugar
• ½ teaspoon vanilla extract

Instructions

• Line two large baking sheets with parchment paper. Set aside.

• Open the cookie mix and remove the cinnamon sugar packet. Set aside.

• In a medium bowl, whisk together the dry cookie mix and pumpkin pie spice until combined.

• Stir in the pumpkin puree until a soft dough forms. Fold in the white chocolate chips.

• Scoop cookie dough using a 1 ½ tablespoon cookie scoop and place cookie dough balls onto one of the prepared baking sheets.

• Use the palm of your hand or the bottom of a measuring cup or glass to gently flatten out the cookie dough balls into thick discs (this will make assembly easier later). Place the baking sheet in the freezer.

Cheesecake Filling

• Combine cream cheese, brown sugar and vanilla extract in a medium bowl and beat together until the mixture is soft and fluffy, about 3 minutes.

• Scoop out 1 teaspoon of the cheesecake filling and form into a ball and place on the second prepared cookie sheet. Repeat with the rest of the mixture. Make the same number of cheesecake balls as you did cookie dough balls.

• Place the cheesecake balls in the freezer for about 15 minutes.

• Preheat the oven to 350°F. Remove the baking sheets from the freezer. Line another two large baking sheets with a silicone baking mats (or parchment paper), set aside.

• Place the cinnamon sugar mix into a shallow bowl, set aside.

• Place a cheesecake ball on the center of one of the cookie dough discs and gently fold the cookie dough up and over the cheesecake filling and roll into a ball.

• Roll the ball in the cinnamon sugar mixture and then place on the silicone baking mat lined baking sheet. Repeat with remaining cookies and place about 2 inches apart on the baking sheets. (If using just one baking sheet, place cookie dough discs and cheesecake balls back into the freezer until ready to use.)

• Bake cookies for 12 to 16 minutes or until lightly browned on the edges.

• Allow the cookies to cool for 5 to 10 minutes on the baking sheet before removing from to a wire cooling rack to cool. Cookies can be served warm or cooled.

Nutrition

Calories: 145kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 87mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 1289IU | Vitamin C: 0.4mg | Calcium: 22mg | Iron: 0.2mg

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