Pumpkin Snickerdoodle Cheesecake Cookies - Mom On Timeout

April 2024 · 7 minute read
two image collage showing a stack of pumpkin snickerdoodle cookies on top and the cookies on a baking sheet on the bottom. center color block with text overlay.

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 TrifleBetter 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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  • Pumpkin Cake with Chocolate Chips
  • Pumpkin Whoopie Pies
  • The BEST Pumpkin Chocolate Chip Cookies
  • Pumpkin Chocolate Chip Bread
  • Pumpkin Brownies
  • 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

    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

    How To Make Pumpkin Snickerdoodle Cheesecake Cookies

    Make the Cookies

  • 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 a parchment lined baking sheet.
  • Flatten the cookie dough balls by using the palm of your hand or the bottom of a measuring cup or glass Place the baking sheet in the freezer.
  • Make the Cheesecake Filling

  • Beat cream cheese, brown sugar and vanilla extract until the mixture is light 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.
  • Assemble the Cookies

  • Preheat the oven to 350°F.
  • 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 a silicone baking mat lined baking sheet.
  • Repeat with remaining cookies and place about 2 inches apart on the baking sheets.
  • 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.
  • 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

    More Pumpkin Desserts

  • Pumpkin Bars
  • Pumpkin Hand Pies
  • Praline Pumpkin Roll
  • Pumpkin Delight
  • Cranberry Pecan Pumpkin Bread
  • Pumpkin Lasagna
  • 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!

    Course Dessert Cuisine American Keyword pumpkin cheesecake cookies, pumpkin snickerdoodle cookies, pumpkin snickerdoodles Prep Time 30 minutes Cook Time 12 minutes Servings 24 cookies Calories 145kcal Author Trish – Mom On Timeout

    Ingredients

    Cheesecake Filling

    Instructions

    Cheesecake Filling

    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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