Pumpkin Cheesecake Snickerdoodles

Pumpkin cheesecake snickerdoodles are a fresh take on a classic cookie! Delightfully soft and filled with tangy cream cheese, these cookies will be sure to get a “WOW!” from your friends and family! I love any recipe that I can add pumpkin to and these cookies are no exception! If you love pumpkin as much as I do, go ahead and try some of these Muffins, this Bread Pudding, and the most Perfect Pumpkin Bread! You will go crazy for them all!

Ooey-Gooey and Soft Pumpkin Cheesecake Snickerdoodles

I have seen pumpkin snickerdoodles everywhere lately and I have been dying to make them. To be honest, I love any recipes that you can add pumpkin to! This is why when I made these pumpkin cheesecake snickerdoodles that were stuffed with cream cheese well… let’s just say that I couldn’t stop at just one! Not only do they taste amazing, all soft and chewy, but the smell! It is incredible! The cinnamon and pumpkin smell filled my house when I baked these and after that, it was game over. I immediately had to try one. It baked so perfectly and as soon as I bit into it, the ooey-gooey cream cheese inside took it over the top. A pumpkin cheesecake snickerdoodle takes your classic snickerdoodle to the next level. Filled with all of the same sweet cinnamon flavors, these cookies are something that you will love! Actually, people will love them so much that all of your family and friends will all be asking you for the recipe! In fact, bake these for an after-school snack, bring them to a party or drop some off for your neighbor to try! Whatever you do, I suggest making more than one batch. They are SOO good and will be eaten up in no time!

Ingredients You Need to Make Pumpkin Cheesecake Snickerdoodles

If you love classic snickerdoodle cookies then you are going to love these pumpkin cheesecake snickerdoodles! Because the base flavor is delicious cinnamon, once you add in some pumpkin and cream cheese you are making the perfect fall treat! See the recipe card below for a list of exact ingredients.

All-purpose flour: This combines your ingredients and helps thicken the dough. Baking powder: This helps the cookies to rise. Salt: This enchances the flavors of all of the ingredients.Cinnamon: You can’t have snickerdoodles without a delicious cinnamon taste. Nutmeg: Brings that delicious earthy flavor that we all know and love! Butter: It’s best to use unsalted butter that is at room temperature for these cookies. Sugar: Adds the sweetness to the cookie dough.Brown sugar: This is the best type of sweetener and the flavor can’t be beat. Pumpkin puree: Don’t confuse this with pumpkin pie filling! Egg: Use an egg that is at room temperature.Vanilla extract: This adds in some flavor to the sweetness.

Filling Ingredients

Cream cheese: Make sure to set your bloack out so that it is softened before you use it! softenedSugar: Sweetens up the tangy cream cheese. Vanilla extract: Adds in some flavor to the sugars sweetness.

Cinnamon Sugar Coating

Sugar: Adds sweetness to the spices! Cinnamon: Use ground cinnamon and mix it well with the other spices. Ginger: Ground ginger will work the best and add in an earthy flavor. Allspice: This is the best spice to bring out that fall taste!

Let’s Bake Some Cookies!

These homemade pumpkin cheesecake snickerdoodles are easy to make! In fact, bake up a few batches at once so that you have some for later! It will be so simple and once you see how fast they get eaten, you’ll be glad that you did! Save

Pumpkin puree: Sometimes, people think that pumpkin pie filling and pumpkin puree are the same thing… they are not! Pumpkin pie filling is mixed with spices and flavors and you don’t want that for these cookies since you are adding those on your own. A can of pumpkin puree will be orange inside and all that is listed on the ingredients will be “pumpkin puree.” So make sure that you are getting the right one! Chill: Before you ball up the dough and put it in the oven, its best (at least in this recipe) to chill your dough and cream cheese filling. This will help your cookies stay fluffy and not spread in the oven! Fresh ingredients: For the best results in your baking, make sure that all over your ingredients are fresh! This means that you should be replacing the baking ingredients in your pantry every 3-6 months. They start to lose their flavor and potency after that!

Refrigerator: Because these cookies have cream cheese in them, don’t store them on your counter. Place your cooled cookies into an airtight container and leave them in your fridge for up to a week! Freezer: Store your cookies in a sealed, airtight container or freezer ziplock bag. Label the bag with the date and then you can store them for up to 3 months! Just thaw them in the fridge before you want to eat them.

Melt in your Mouth Pumpkin Cookies with Cream Cheese Frost…

Pumpkin Cake with Cream Cheese Frosting

Grandma’s Famous Pumpkin Pie

Pumpkin Roll Bars

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.