Pumpkin Cheesecake Snickerdoodles - The Recipe Critic (2024)

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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!

Pumpkin Cheesecake Snickerdoodles - The Recipe Critic (1)

Ooey-Gooey and Soft Pumpkin Cheesecake Snickerdoodles

A pumpkin cheesecake snickerdoodle is a twist on your classic snickerdoodle and takes it to the next level. Filled with all of the same sweet cinnamon flavors, these cookies are something that you will love! Not only do these pumpkin cheesecake snickerdoodles taste amazing, all soft and chewy, but the smell! It is incredible, and it makes me ready to welcome fall.

This recipe is perfect for an after-school snack, a game day treat, or just bringing a treat to your neighbors. Whatever you do, I suggest making more than one batch. They are so good, and they will be eaten up in no time!

Ingredients You Need to Make Pumpkin Cheesecake Snickerdoodles

This delicious ooey-gooey recipe is going to become a staple at your house. 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 enhances 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 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 some flavor to the sweetness.

Filling Ingredients

  • Cream cheese: Make sure to set your block out so that it is softened before you use it!
  • Sugar: Sweetens up the tangy cream cheese.
  • Vanilla extract: Adds some flavor to the sugar’s 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!

How to Make Pumpkin Cheesecake Snickerdoodles

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!

Prep

  1. Whisk dry ingredients: In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
  2. Beat butter, eggs, and sugar: In a mixer with a paddle attachment, beat together the butter and sugars on medium-high speed until fluffy, about 2-3 minutes.
  3. Blend and mix together: Blend in pumpkin puree, beat in egg, and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill the dough for an hour.
  4. Make the filling: To make the cream cheese filling, blend cream cheese, sugar, and vanilla together. Chill for an hour.
  5. Prep and baking sheets: Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.

Bake

  1. Make cookies: To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in the center.
  2. Add cream cheese mixture: Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together, sealing in the cream cheese, and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
  3. Flatten dough: Repeat until the dough is gone, and flatten the cookie dough balls with a heavy-bottomed glass or measuring cup.
  4. Bake and cool: Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy! These pumpkin cheesecake snickerdoodles are the best!
Pumpkin Cheesecake Snickerdoodles - The Recipe Critic (2)

Baking Tips

Since these are a bit different than your traditional snickerdoodles, I have come up with a few baking tips to help these turn out just perfectly for you! They are seriously SO good! I can’t wait for you to try them!

  • 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, it’s 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 of 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!
Pumpkin Cheesecake Snickerdoodles - The Recipe Critic (3)

Storing Leftovers

If you have some pumpkin cheesecake snickerdoodles that didn’t get eaten all at once, here is how you can store them for later! That way, you can eat them all week long!

  • 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.

More Delicious Pumpkin Desserts to Try

If you loved these pumpkin cheesecake snickerdoodle, then it’s your lucky day! I have come up with a few more pumpkin desserts that I think that you will love as well! They are all amazing to add to your Autumn pumpkin recipes and they are ones that your kids will absolutely love too Try and few, I think you will love them all! Enjoy!

Desserts

Melt in your Mouth Pumpkin Cookies with Cream Cheese Frosting

20 mins

Desserts

Grandma’s Famous Pumpkin Pie

1 hr 15 mins

Desserts

Pumpkin Roll Bars

50 mins

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Pumpkin Cheesecake Snickerdoodles

4.07 from 16 votes

By: Alyssa Rivers

Pumpkiin 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!

Prep Time: 30 minutes minutes

Cook Time: 12 minutes minutes

Chill: 1 hour hour

Total Time: 1 hour hour 42 minutes minutes

Servings: 24 Cookies

Ingredients

Filling Ingredients:

Cinnamon-sugar coating:

Instructions

  • Whisk the flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl. Set aside.

  • In a mixer with a paddle attachment, beat together the butter and sugars on medium-high speed until fluffy, about 2-3 minutes.

  • Blend in pumpkin puree, beat in egg, and then add vanilla. Slowly add dry ingredients on low speed just until combined. Cover and chill the dough for an hour.

  • Blend cream cheese, sugar, and vanilla together to make the cream cheese filling. Chill for one hour.

  • Preheat oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.

  • To make the cookies, take a tablespoon of the cookie dough. Flatten it like a pancake and place a teaspoon of the cream cheese in the center. Form another tablespoon of the cookie batter into a flat pancake shape and place it on top of the cream cheese. Pinch the edges together, sealing in the cream cheese, and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.

  • Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.

  • Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Enjoy!

Video

Notes

Originally Posted on September 26, 2013

Updated on August 28, 2023

Nutrition

Calories: 254kcalCarbohydrates: 36gProtein: 3gFat: 11gSaturated Fat: 7gCholesterol: 38mgSodium: 76mgPotassium: 92mgFiber: 1gSugar: 20gVitamin A: 1565IUVitamin C: 1mgCalcium: 38mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

Read More About Me

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Pumpkin Cheesecake Snickerdoodles - The Recipe Critic (2024)

FAQs

Why are my snickerdoodles so soft? ›

Slightly under-baking the snickerdoodles also guarantees a softer cookie. Take them out of the oven after about 10-11 minutes. This will keep the interior of the cookie soft and chewy.

Why is snickerdoodle called snickerdoodle? ›

The Joy of Cooking claims that “snickerdoodle” comes from “Schneckennudel,” a German word that literally means “snail noodles.” Schneckennudels don't have anything to do with snails or noodles, though—they're actually delicious-looking German cinnamon rolls.

Why didn't my snickerdoodles rise? ›

In addition to having an effect on flavor, skipping the cream of tartar would also result in different textured cookies. The cream of tartar is what causes the cookies to puff and rise—without it, your cookies might spread too much and/or be completely flat.

What is the secret to keeping cookies soft? ›

Putting a slice of fresh white bread in the container with the cookies will help the cookies stay soft: fresh bread is moist, and that slice will give up its moisture for the greater good: keeping the cookies from drying out.

Why are my snickerdoodles so hard? ›

Snickerdoodles might turn out hard if they are overbaked or if the dough is too dry.

What is the nickname for a snickerdoodle? ›

Snickerdoodles are often referred to as "sugar cookies". However, traditional sugar cookies are often rolled in white sugar whereas snickerdoodles are rolled in a mixture of white sugar and cinnamon. Cream of tartar is added for its signature texture as another main difference.

Why did my snickerdoodles spread so much? ›

If your butter is under mixed, it won't have the air pockets to hold it's shape. If it's over-mixed, the air pockets decrease in size and are unable to hold their shape in the oven—causing your cookies to spread. It's best to cream butter and sugar on medium speed for 2 to 3 minutes.

Why do snickerdoodles go flat? ›

The Problem: Incorrectly Measured Ingredients

Sugar sucks up liquid, and when those cookies bake, it'll release the liquid and cause the cookies to spread out. If you use too much butter, the cookies will end up flat and greasy.

Can I give my dog a snickerdoodle? ›

There's nothing toxic in a snickerdoodle, but the cookies do contain quite a bit of sugar, which dogs simply don't need in their diet. Sugar provides zero nutritional benefits. Over time, sugar contributes to weight gain and diabetes. We encourage you to share a healthier treat with your dog instead.

Why are my snickerdoodles raw? ›

If your oven runs too hot or cold, it can affect the baking time and result in undercooked cookies. Make necessary adjustments to ensure the temperature is accurate. Cookie size and placement: Consider adjusting the size and placement of your cookie dough on the baking sheet.

What are snickerdoodles called in England? ›

“Snickerdoodles, also called snipdoodles or cinnamon sugar cookies, have been around since the late 1800s. They probably originated in New England and are either of German or Dutch descent. Unfortunately there is no clue as to how they got such a peculiar name.”

Why does snickerdoodle dough need to be refrigerated? ›

Refrigerating snickerdoodle dough lets the butter resolidify and prevents the cookies from flattening out in the oven. I recommend giving the dough at least 45-60 minutes of chilling time in the fridge before baking.

Why do my snickerdoodles sink in the middle? ›

Cakes sink in the middle due to several factors, including overmixing of the batter, opening the oven door too soon, or not baking at the right temperature. Expired leavening agents or incorrect proportions of ingredients can also cause sinking.

Are snickerdoodles supposed to be undercooked? ›

Are snickerdoodles supposed to be undercooked? I always recommend slightly underbaking your cookies and then letting them finish baking through cooling on the pan. This will ensure you don't overbake your cookies and end up with a dry, hard cookie!

Why are my cookies soft instead of crunchy? ›

Soft cookies have a water concentration of 6% or higher – moisture being the variable in texture. To make cookies crispy, add less liquid or bake it in the oven for longer to dry out the dough.

Why are my cookies soft and not crunchy? ›

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

How do you make soft cookies harder? ›

Extended Baking Time: One way to achieve a crunchier texture is to bake the cookies for a longer period of time than the original recipe suggests. Keep a close eye on them to prevent burning, but allow them to bake until they turn golden brown around the edges.

How do you know if Snickerdoodles are undercooked? ›

Texture: Touch the surface of the cookies gently. They are likely not fully cooked if they feel excessively soft or doughy. Properly baked cookies should have a slightly firm texture on the outside. Spread: Raw or undercooked cookies may spread excessively during baking and have a flatter shape than desired.

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