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Pumpkin Snickerdoodle Cheesecake Cookies are an irresistible mashup of two classic treats. These cookies combine the warm, spiced flavor of pumpkin snickerdoodles with a creamy cheesecake center. Each bite brings chewy cookie, sweet pumpkin spice, and tangy cream cheese for the ultimate fall dessert. I love making these for Thanksgiving, but they are just as perfect for cozy weekends in or sharing at a cookie swap.
When I first made these for a friend’s holiday party they disappeared from the dessert tray before anything else. Now my neighbors always ask for a batch around Halloween.
Ingredients
- Snickerdoodle cookie mix: The shortcut to fast and foolproof cookies Look for a high-quality mix with real cinnamon
- Pumpkin pie spice: This blend brings all the autumn warmth Make sure yours is fresh for maximum aroma
- Pumpkin puree: Gives the cookies softness and that classic pumpkin flavor Not to be confused with pumpkin pie filling Choose a canned version with no added sugar
- White chocolate chips: Bring extra sweetness and creamy texture Optional but I love the contrast with tangy cream cheese Use high-quality chips or swap for dark chocolate for a twist
- Cream cheese: The secret to the rich center Full-fat brand is best as it bakes up creamier Let it soften at room temperature for easy mixing
- Brown sugar: Adds sweetness and depth to the cheesecake filling Choose light or dark depending on preference
- Vanilla extract: Deepens the flavors Choose pure vanilla for best results
Tip
If using a sugar cookie mix roll dough balls in a mix of cinnamon and sugar for that snickerdoodle finish Fresh cinnamon will really wake up this step
Step-by-Step Instructions
- Make the Cookie Dough:
- Whisk together the cookie mix with pumpkin pie spice in a large bowl Stir in pumpkin puree until it forms a soft dough Make sure everything is fully combined as this builds the structure of the cookie Next fold in white chocolate chips distributing them evenly throughout the dough Scoop out dough into tablespoon and a half rounds and line them up on a parchmentcovered baking sheet Gently press each one to flatten them slightly then freeze for fifteen minutes This step makes the dough easier to handle later
- Make the Cheesecake Filling:
- Beat softened cream cheese with brown sugar and vanilla extract in a medium bowl Use a hand mixer and beat for about three minutes until the mixture turns fluffy and the sugar is dissolved Scoop the cream cheese mixture into teaspoon-sized balls and set on a baking sheet Place them in the freezer for fifteen minutes to firm up This ensures they do not melt into the cookies during baking
- Assemble and Bake:
- Preheat your oven to three hundred fifty degrees Fahrenheit Working quickly take each chilled dough disc and wrap it around a cheesecake ball Use your hands to roll it into a smooth ball until the filling is sealed inside Roll each ball in cinnamon sugar so the surface is well coated Arrange cookies at least two inches apart on a lined baking sheet and bake for twelve to sixteen minutes Look for lightly golden edges and slightly puffy tops Let cookies cool on the sheet for five minutes before transferring to a wire rack so they set up and do not fall apart
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I am obsessed with the creamy cheesecake center and have sometimes doubled the filling for extra tang. One Thanksgiving my niece helped roll the cookies and created her own monster version stuffed with extra cream cheese. That memory always brings a smile whenever I bake these.
Storage Tips
Store leftover cookies in an airtight container in the refrigerator for up to three days The cheesecake filling needs to stay chilled for freshness If you want to freeze them wrap each cookie tightly and pop them into a freezer bag They will keep well for up to three months To enjoy one later thaw overnight in the fridge and give it a quick zap in the microwave to restore that freshbaked texture
Ingredient Substitutions
You can swap the snickerdoodle mix for a homemade pumpkin snickerdoodle dough if you like White chocolate chips can be replaced with dark chocolate chips butterscotch chips or even chopped nuts Change up the cinnamon sugar coating by adding extra pumpkin pie spice Or try maple extract in the cheesecake filling for an autumn twist
Serving Suggestions
These are showstopping on a dessert table and perfect for holiday parties I love to enjoy one with a cup of hot apple cider or spiced coffee Arrange them on a platter with other pumpkin treats for a fall dessert sampler Warm up cookies for a few seconds before eating for the best gooey filling
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Cultural and Historical Context
Snickerdoodles date back to nineteenth century America cherished for their cinnamon sugar coating Pumpkin is a classic North American crop associated with autumn and harvest celebrations Cheesecake fillings add a decadent touch borrowed from classic holiday desserts Together these cookies marry nostalgia and comfort in every bite
Frequently Asked Questions About the Recipe
- → What gives these cookies their pumpkin flavor?
The pumpkin flavor comes from pure pumpkin puree combined with pumpkin pie spice, adding moistness and warm, seasonal notes.
- → Can I use white chocolate chips or substitutes?
Yes, white chocolate chips add sweetness and texture, but semi-sweet or dark chocolate chips work well too, or you can omit them entirely.
- → How do I make the cheesecake filling for the cookies?
The filling is made by beating softened cream cheese with brown sugar and vanilla extract until light and fluffy, then shaping into small balls to nest inside each cookie.
- → What is the best way to shape and bake these cookies?
After mixing, flatten cookie dough balls, place cheesecake filling on one, fold dough around it, roll in cinnamon sugar, and bake at 350°F until lightly browned on the edges.
- → How should I store these pumpkin snickerdoodle treats?
Store cooled cookies in an airtight container in the refrigerator for up to 3 days, or freeze individually wrapped for up to 3 months.
- → Can I prepare these cookies ahead of time?
Yes, you can shape and freeze the filled cookie dough balls before baking; just bake straight from frozen, adjusting time as needed.