Why You’ll Love Soft Pumpkin Snickerdoodles with a Surprise Cheesecake Center Recipe

Combines two dessert favorites: snickerdoodles and cheesecake.
Incredibly soft and chewy with a subtle pumpkin flavor.
The hidden cream cheese center adds a fun and delicious surprise.
Full of warm fall spices like cinnamon and nutmeg.
Great make-ahead dessert for parties and holiday cookie trays.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking soda
Cream of tartar
Salt
Ground cinnamon
Ground nutmeg
Ground ginger
Unsalted butter
Granulated sugar
Brown sugar
Pumpkin purée (not pumpkin pie filling)
Egg yolk
Vanilla extract

For the cheesecake filling:

Cream cheese
Powdered sugar
Vanilla extract

For the cinnamon sugar coating:

Granulated sugar
Ground cinnamon

Directions

In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop small teaspoon-sized portions and place on a parchment-lined tray. Freeze for 30 minutes.
In a separate bowl, whisk together flour, baking soda, cream of tartar, salt, and spices.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add pumpkin purée, egg yolk, and vanilla extract; mix until combined.
Gradually mix in the dry ingredients to form a soft dough.
Scoop out a tablespoon of dough, flatten it, and place a frozen cheesecake ball in the center. Wrap the dough around it and roll into a smooth ball.
Roll each cookie dough ball in the cinnamon sugar mixture and place on a lined baking sheet.
Chill the formed cookie balls for at least 30 minutes.
Preheat oven to 350°F (175°C). Bake for 12–14 minutes, until edges are set and tops begin to crack.
Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe yields approximately 18–20 cookies. Total time is around 1 hour and 30 minutes, including chilling:

Prep time: 20 minutes
Chill time: 60 minutes
Bake time: 12–14 minutes

Variations

Add chocolate chips: Fold mini chocolate chips into the cookie dough for added sweetness.
Make them gluten-free: Use a 1:1 gluten-free flour blend.
Spiced variation: Add a pinch of cloves or allspice for deeper fall spice flavor.
Use a maple filling: Mix a little maple syrup into the cheesecake center for a seasonal twist.
Mini version: Make bite-sized cookies with smaller dough portions and filling.

Storage/Reheating

Store the cookies in an airtight container in the refrigerator for up to 5 days due to the cream cheese filling. Bring to room temperature before serving for the best texture. You can also freeze the baked cookies for up to 2 months. Thaw overnight in the fridge, then let sit at room temp before enjoying. Do not microwave to reheat as it may affect the texture of the filling.

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

No, pumpkin pie filling contains added sugar and spices which can throw off the flavor and texture of the cookies.

Do I have to chill the cookie dough?

Yes, chilling helps firm up the dough and ensures the cookies hold their shape while baking.

How do I stop the filling from leaking out?

Make sure the cheesecake filling is well chilled and fully enclosed in the dough before baking.

Can I make the dough ahead of time?

Yes, you can refrigerate the dough (without filling) for up to 48 hours or freeze it for up to 2 months.

Are these cookies freezer-friendly?

Yes, freeze the baked cookies or unbaked filled cookie dough balls and bake from frozen, adding a minute or two to the baking time.

Why are my cookies flat?

This can happen if the butter is too soft or if the dough wasn’t chilled. Be sure to chill before baking.

Can I use store-bought pumpkin spice instead of individual spices?

Yes, you can substitute with 1½ to 2 teaspoons of pumpkin spice blend.

What’s the best way to scoop the cheesecake filling?

Use a small cookie scoop or a teaspoon to portion evenly, then freeze so it’s easy to work with.

Can I omit the cream cheese filling?

Yes, they’ll still be soft and spiced pumpkin snickerdoodles without the filling.

Do these cookies taste strongly of pumpkin?

No, the pumpkin flavor is subtle and adds moisture more than strong flavor, making the cookies soft and tender.

Conclusion

Soft Pumpkin Snickerdoodles with a Surprise Cheesecake Center are everything you love about fall baking in one perfect cookie. With warm spices, soft texture, and a luscious cream cheese core, they’re a festive treat that will impress family, friends, and cookie lovers alike. Whether you’re baking for a holiday gathering or just because, these cookies are sure to be a hit.

Soft Pumpkin Snickerdoodles with a Surprise Cheesecake Center

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Soft Pumpkin Snickerdoodles with a Surprise Cheesecake Center combine cozy fall spices, a chewy pumpkin cookie base, and a creamy, hidden cheesecake filling. These festive treats are perfect for autumn baking and holiday gatherings.

Author: Emily
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 1 hour 30 minutes
Yield: 18–20 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Scoop teaspoon-sized portions onto a parchment-lined tray and freeze for 30 minutes.
In a separate bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and ginger.
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add pumpkin purée, egg yolk, and vanilla extract; mix until combined.
Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
Scoop out 1 tablespoon of dough, flatten it in your hand, and place a frozen cheesecake filling ball in the center. Wrap the dough around the filling and roll into a smooth ball.
Roll each dough ball in the cinnamon sugar mixture and place on a lined baking sheet.
Chill the filled cookie dough balls in the refrigerator for at least 30 minutes.
Preheat oven to 350°F (175°C). Bake the cookies for 12–14 minutes, until the edges are set and tops begin to crack.
Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

Add mini chocolate chips to the dough for extra sweetness.
Use a 1:1 gluten-free flour blend for a gluten-free version.
Add cloves or allspice for a spicier variation.
Mix a little maple syrup into the cheesecake filling for a seasonal twist.
Make mini cookies for bite-sized treats by using smaller portions of dough and filling.
Store in the fridge for up to 5 days or freeze baked cookies for up to 2 months.
Bring to room temperature before serving for best texture.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 90mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg