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Pumpkin Cheesecake Snickerdoodle Cookies

Pumpkin cheesecake snickerdoodle cookies with a tangy cream cheese center baked inside crinkled cinnamon-sugar rounds. Each cookie is stuffed with frozen spiced filling, then rolled generously for a classic snickerdoodle crust.
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Prep Time 30 minutes
Cook Time 12 minutes
Freezing 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For cream cheese filling
  • 6 oz cream cheese Freeze in 24 teaspoon-sized balls.
  • 3 tbsp powdered sugar
  • 0.5 tsp pumpkin pie spice
  • 0.5 tsp vanilla
For pumpkin snickerdoodle dough
  • 2.75 cup flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 1 cup butter Use softened butter.
  • 1.25 cup sugar
  • 0.25 cup pumpkin Blot dry before mixing.
  • 2 eggs
  • 1 tsp vanilla
For rolling
  • 0.33 cup sugar
  • 2 tsp cinnamon
  • 0.25 tsp pumpkin pie spice

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Freeze the filling
  1. Combine cream cheese, powdered sugar, pumpkin pie spice, and vanilla, then portion into 24 teaspoon-sized balls and place on a plate. Freeze for 30 minutes until firm (visual cue: balls hold their shape when touched).
Make and stuff the cookie dough
  1. Whisk flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt together in a bowl until evenly mixed. Stop when the dry spices look uniformly speckled (visual cue: no large clumps remain).
  2. Beat butter and sugar together until light and fluffy, then mix in blotted pumpkin, eggs, and vanilla. Continue until smooth and creamy (visual cue: batter looks cohesive without streaks).
  3. Fold the dry ingredients into the wet ingredients until just combined. Mix only until no dry flour pockets remain (visual cue: dough pulls together).
  4. Scoop 2-tablespoon portions of dough, flatten slightly, and place a frozen cream cheese ball in the center. Press the dough up and around the filling to wrap and seal completely (visual cue: filling is fully covered).
Roll, bake, and cool
  1. Roll each stuffed cookie generously in the cinnamon-sugar mixture made from sugar, cinnamon, and pumpkin pie spice. Coat thoroughly so the surface looks evenly dusted (visual cue: no pale spots).
  2. Arrange cookies on a sheet pan and bake at 375°F for 11-13 minutes. Bake until the edges look set and lightly browned (visual cue: centers appear slightly soft but not wet).
  3. Cool cookies completely on the sheet pan or a rack. Let them rest until the filling firms (visual cue: cut a cooled cookie and the center holds its shape).

Notes

Pro tip: blot the pumpkin well before mixing—excess moisture can make the dough spread and expose the filling. Store cookies in an airtight container in the refrigerator for up to 4 days; bring to room temperature for best texture. Freezing: freeze baked cookies in a freezer-safe container for up to 2 months and thaw overnight in the fridge. For a lighter option, use low-fat cream cheese in the filling (texture will be slightly softer when warm).