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  • Writer's pictureMadison Koutrouba

Pumpkin Cheesecake Snickerdoodle Cookies

It's in the name people. These cookies are BOMBBBBB! Use the video below to help guide you in making this recipe. Enjoy! ❤️

Cookie Dough Ingredients:

  • 3 3/4 cups flour

  • 1 1/2 tsp. baking powder

  • 1/2 tsp. cinnamon

  • 1/4 tsp. nutmeg

  • 1/4 tsp. allspice

  • 1/4 tsp. salt

  • 1 cup salted butter (room temp.)

  • 1 cup sugar

  • 1/2 cup brown sugar

  • 3/4 cup pumpkin puree

  • 1 egg

  • 1 1/2 tsp. vanilla extract

Cheesecake Filling Ingredients:

  • 8 oz. cream cheese (softened)

  • 1/4 cup sugar

  • 1/2 Tbsp. vanilla extract

Cinnamon Sugar Coating Ingredients:

  • 1/2 cup sugar

  • 1 1/4 tsp. cinnamon

  • dash of ginger (optional)

  • dash of allspice (optional)


  1. Preheat the oven to 350° and line a baking sheet with a silicone mat or parchment paper.

  2. Starting with the cookie dough, whisk together the dry ingredients; flour, baking powder, cinnamon, nutmeg, allspice, and salt in a medium bowl until combined. Set aside.

  3. In a large bowl, whisk together the butter and sugars until light and fluffy.

  4. Add the pumpkin puree to the butter mixture and continue to mix until fully combined.

  5. Add in the egg and vanilla, mix well.

  6. Add the dry ingredients to the wet ingredients and mix just until you have a soft cookie dough formed. If the dough is extremely sticky, pop it in the fridge for about 15-20 minutes.

  7. In the meantime prepare the filling and coating. Starting with the filling, mix together the cream cheese, sugar and vanilla until nice and smooth. Set aside.

  8. For the coating mix together the sugar, cinnamon, ginger, and allspice until well combined. Set aside.

  9. Using a cookie scoop (or spoon), scoop about 1 1/2 to 2 Tbsp. of dough and roll into a ball.

  10. Flatten the ball into a disk and place about 1 tsp. of cheesecake filling in the center. Take another flattened piece of dough and place it on top. Pinch in the sides together to close the seams shut.

  11. Gently place the cookie in the cinnamon sugar mixture bowl and coat the cookie completely.

  12. Leave about 1 1/2" -2" of space between each cookie and bake for 9-12 minutes or until golden brown on the edges.

  13. Let the cookies sit on the baking sheet for about 5 minutes after coming out fo the oven to firm up and continue to bake. Then transfer to a cooling rack and enjoy!


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