We’ve always been huge fans of fusion desserts that blend comforting classics, and our Pumpkin Cheesecake Snickerdoodle Cookie Recipe is a standout favorite. It merges the chewy cinnamon goodness of snickerdoodles with the creamy richness of pumpkin cheesecake for a fall-inspired delight that’s hard to resist.
As cooler weather sets in these cookies bring a cozy vibe to any gathering. We’re confident you’ll love how simple it is to whip up this seasonal treat that elevates your baking game.
Ingredients
We cherish the warm, spiced allure of our Pumpkin Cheesecake Snickerdoodle Cookies, where creamy cheesecake meets chewy snickerdoodles for a fall favorite that’s simple yet irresistible.
For the Snickerdoodle Cookies
To create the base of our Pumpkin Cheesecake Snickerdoodle Cookies, gather these essential ingredients in the order we typically prepare them, ensuring they’re measured accurately for the perfect chewy texture:
- 2 ½ cups all-purpose flour, sifted for even mixing
- 1 teaspoon baking soda, for reliable rise
- 1 teaspoon cream of tartar, to add that signature tang
- ½ teaspoon salt, to balance the sweetness
- 1 cup unsalted butter, softened to room temperature for easy creaming
- 1 ¼ cups granulated sugar, for a crisp outer layer
- 2 large eggs, at room temperature to incorporate smoothly
- 1 teaspoon vanilla extract, pure for enhanced flavor
- 2 tablespoons ground cinnamon, mixed with ¼ cup sugar for rolling the dough
For the Pumpkin Cheesecake Filling
- 8 oz cream cheese, softened to ensure a lump-free blend
- ½ cup canned pumpkin puree, not pie filling, for authentic flavor
- ¼ cup granulated sugar, to sweeten without overwhelming
- 1 teaspoon pumpkin pie spice, freshly ground if possible, for that cozy autumn aroma
- ½ teaspoon vanilla extract, pure to tie the flavors together
- 1 large egg, at room temperature, to help bind and set the filling
Tools and Equipment
To prepare our irresistible Pumpkin Cheesecake Snickerdoodle Cookies, we need a few essential tools and equipment that make the process smooth and efficient. With these items on hand, we’ll ensure precise measurements, even mixing, and perfect baking results.
- Mixing Bowls: We recommend using at least two medium-sized stainless steel or glass mixing bowls—one for the snickerdoodle dough and another for the pumpkin cheesecake filling—to keep ingredients separate and avoid cross-contamination.
- Measuring Cups and Spoons: Accurate measurements are key to achieving the chewy texture and rich flavor in our Pumpkin Cheesecake Snickerdoodle Cookies, so grab a set of standard dry and liquid measuring cups along with a full set of measuring spoons for ingredients like flour, sugar, and spices.
- Electric Mixer or Stand Mixer: For creaming butter and sugar or blending the cheesecake filling, an electric hand mixer or stand mixer with paddle attachment saves time and effort—opt for one with variable speeds to prevent overmixing delicate components.
- Baking Sheets: We suggest two large rimmed baking sheets lined with parchment paper to allow for even baking and easy cookie removal, ensuring our cookies bake uniformly without sticking.
- Spatula and Cookie Scoop: A rubber spatula helps scrape down bowl sides during mixing, while a 1.5-tablespoon cookie scoop ensures uniform cookie sizes for consistent results in our Pumpkin Cheesecake Snickerdoodle Cookies.
- Oven and Timer: A reliable conventional or convection oven preheated to the correct temperature is crucial for baking, and pair it with a kitchen timer to monitor bake times accurately and achieve that perfect golden edge.
- Cooling Rack: After baking, a wire cooling rack allows air circulation around the cookies, preventing sogginess and helping maintain the ideal chewy texture we love in this fall favorite.
Instructions
Now that we have gathered our ingredients and tools, let’s guide you through creating our irresistible Pumpkin Cheesecake Snickerdoodle Cookies. We’ll break down each step for flawless results and that perfect blend of chewy texture and creamy pumpkin flavor.
Prepare the Ingredients
Before we start mixing, ensure all ingredients are prepped for efficiency. Begin by measuring out 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 2 teaspoons of cream of tartar for the cookie dough base. For the cheesecake filling, soften 8 ounces of cream cheese at room temperature and measure 1 cup of canned pumpkin puree. Chop any add-ins like ½ cup of chopped pecans if desired, and melt 1 cup of unsalted butter for the dough. This preparation helps achieve the ideal chewy consistency and rich, aromatic spice notes.
Make the Cookie Dough
First, in a large mixing bowl, combine the 2 cups of all-purpose flour, 1 teaspoon of baking soda, and 2 teaspoons of cream of tartar with ½ teaspoon of salt for a balanced base. In another bowl, cream the melted 1 cup of unsalted butter with 1 ½ cups of granulated sugar using an electric mixer until light and fluffy, about 2 minutes—this step ensures that soft, chewy texture we love. Add 1 large egg and 1 teaspoon of vanilla extract, mixing until smooth. Gradually incorporate the dry ingredients into the wet mixture, stirring with a rubber spatula until a soft dough forms. The dough should have a pliable feel with hints of warm, spicy undertones from the cream of tartar.
Make the Cheesecake Filling
In a separate medium bowl, beat the softened 8 ounces of cream cheese with an electric mixer until creamy and lump-free, about 1 minute. Blend in 1 cup of canned pumpkin puree, ½ cup of powdered sugar, 1 teaspoon of pumpkin pie spice, and ½ teaspoon of vanilla extract until the mixture turns into a smooth, velvety filling with a vibrant orange hue. Taste for sweetness and adjust if needed—this filling delivers that decadent, creamy contrast that elevates our Pumpkin Cheesecake Snickerdoodle Cookies to seasonal perfection.
Assemble the Cookies
To assemble, divide the cookie dough into 24 equal portions using a cookie scoop for uniform size. Flatten each portion in your palm, then spoon about 1 tablespoon of the cheesecake filling into the center. Carefully wrap the dough around the filling to seal it completely, forming a ball—this technique creates a gooey surprise inside each cookie. Roll the assembled balls in a mixture of ¼ cup granulated sugar and 1 tablespoon of cinnamon for that signature snickerdoodle crunch and visual appeal, ensuring every bite bursts with spiced, creamy layers.
Bake the Cookies
Preheat your oven to 350°F and line baking sheets with parchment paper. Place the assembled cookie balls on the sheets, spacing them 2 inches apart to allow for even spreading. Bake for 10-12 minutes until the edges turn golden brown and the centers remain soft—the aroma of pumpkin and cinnamon will fill your kitchen, signaling a perfect bake. Remove from the oven promptly to preserve that ideal chewy exterior and molten filling.
Cool and Store
Transfer the baked cookies to a wire cooling rack and let them cool for at least 10 minutes to set the filling without becoming soggy. For storage, keep them in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week to maintain freshness—the cookies will retain their soft texture and flavorful pumpkin notes longer this way. If freezing, wrap individually and store for up to 2 months; thaw at room temperature before enjoying.
Make-Ahead Instructions
We understand that life gets busy, so preparing our Pumpkin Cheesecake Snickerdoodle Cookies ahead of time ensures you can enjoy their chewy texture and creamy pumpkin flavor without last-minute hassle. Below, we break down the steps for making components in advance, allowing for easy assembly and baking later.
Preparing the Dough Ahead
To maintain the perfect chewy consistency in our snickerdoodle base, prepare the dough up to 48 hours in advance:
- In a large mixing bowl, cream the butter and sugar as outlined in our step-by-step instructions, then incorporate the dry ingredients until fully combined.
- Wrap the dough tightly in plastic wrap or transfer it to an airtight container.
- Refrigerate it for up to 2 days. This resting period enhances the flavors and makes the dough easier to handle.
Making the Cheesecake Filling in Advance
Our pumpkin cheesecake filling can be prepped ahead to keep its smooth, creamy texture intact:
- Blend the cream cheese, canned pumpkin puree, powdered sugar, and spices until smooth, as described earlier.
- Transfer the filling to an airtight container.
- Refrigerate for up to 3 days. Before using, let it sit at room temperature for 15–20 minutes to soften, ensuring it blends seamlessly with the dough.
Assembling and Freezing Unbaked Cookies
For ultimate convenience, assemble the full cookies and freeze them unbaked:
- Follow the assembly steps by wrapping the dough around the cheesecake filling and rolling in the cinnamon-sugar mixture.
- Place the assembled cookies on a parchment-lined baking sheet without touching, then freeze until solid (about 1–2 hours).
- Transfer to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking.
- Cookies can be frozen for up to 2 months. When ready to bake, do not thaw—just add 1–2 minutes to the baking time for a golden-brown finish.
Storage Times for Make-Ahead Components
To help you plan effectively, here’s a quick reference for storage durations:
| Component | Storage Method | Maximum Duration |
|---|---|---|
| Snickerdoodle Dough | Refrigerator | Up to 2 days |
| Cheesecake Filling | Refrigerator | Up to 3 days |
| Assembled Cookies | Freezer | Up to 2 months |
By following these make-ahead tips, we ensure our Pumpkin Cheesecake Snickerdoodle Cookies retain their irresistible blend of textures and flavors, making them a go-to treat for fall gatherings.
Conclusion
We’re thrilled you’ve explored our Pumpkin Cheesecake Snickerdoodle Cookies recipe
It’s a fantastic way to bring fall flavors to your kitchen with minimal fuss
Baking these treats lets us create memorable moments with loved ones
Give it a try and you’ll discover why it’s our go-to for seasonal gatherings.
Frequently Asked Questions
What are Pumpkin Cheesecake Snickerdoodle Cookies?
Pumpkin Cheesecake Snickerdoodle Cookies are a tasty fusion dessert that combines the chewy texture of classic snickerdoodles with a creamy pumpkin cheesecake filling. They’re ideal for fall, offering a simple yet flavorful treat that’s perfect for gatherings as the weather cools.
What ingredients are needed for Pumpkin Cheesecake Snickerdoodle Cookies?
Key ingredients include all-purpose flour, baking soda, cream of tartar, unsalted butter, cream cheese, canned pumpkin puree, sugar, eggs, vanilla, and spices. Accurate measurements ensure a chewy texture and rich flavor, making this recipe straightforward for home bakers.
What tools are required to make these cookies?
Essential tools include mixing bowls, measuring cups and spoons, an electric mixer, baking sheets with parchment paper, a cookie scoop, rubber spatula, oven, and timer. A wire cooling rack helps maintain the perfect chewy texture after baking.
How do I make Pumpkin Cheesecake Snickerdoodle Cookies?
Start by preparing the dough: cream butter and sugar, add egg and vanilla, then mix in dry ingredients. Make the filling by blending cream cheese, pumpkin puree, powdered sugar, and spices. Assemble by wrapping dough around filling, roll in cinnamon-sugar, and bake at the recommended temperature until golden brown. Cool on a rack for best results.
Can I prepare Pumpkin Cheesecake Snickerdoodle Cookies ahead of time?
Yes, you can make the dough and filling in advance; store them in the fridge for up to 2-3 days. For longer storage, assemble the cookies and freeze them unbaked for up to two months. Thaw and bake as needed to keep flavors fresh for busy fall schedules.
How should I store Pumpkin Cheesecake Snickerdoodle Cookies?
Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to maintain freshness. For longer-term storage, freeze them for up to two months; thaw at room temperature before enjoying to preserve the chewy texture and rich flavor.
What tips ensure the best results with this recipe?
Use accurate measurements for ingredients, soften cream cheese and butter properly, and avoid overbaking to keep cookies chewy. Roll dough balls in cinnamon-sugar for extra flavor, and cool on a wire rack. For make-ahead, prepare components separately to retain texture and taste.