Pumpkin cheesecake snickerdoodles are the perfect fall cookie. Each cookie is stuffed with pumpkin cream cheese and rolled in cinnamon sugar before being baked.

photo of a stack of Pumpkin Cheesecake Snickerdoodles

What’s better than pumpkin snickerdoodles? How about pumpkin snickerdoodles stuffed with pumpkin cream cheese?

I have this love/hate relationship with snickerdoodles. I can never resist popping one in my mouth the minute they are out of the oven. And then another … and another. But by the third or fourth one, I start feeling nauseous from cinnamon overload.

I think part of it is my body just not being used to all that cinnamon because I didn’t eat cinnamon spice much growing up and only started to enjoy it a few years ago.

close-up photo of Pumpkin Cheesecake SnickerdoodlesSo, the other day while browsing Pinterest, I came across a recipe post for pumpkin cheesecake cookies and I realized this could be the solution to my cinnamon overload nausea.

I pulled out my favorite pumpkin snickerdoodles recipe and decided to stuff them with the Trader Joe’s pumpkin cream cheese I just got.

Ingredients

  • Softened butter
  • Shortening
  • White sugar
  • Pumpkin puree
  • Egg
  • Vanilla extract
  • All-purpose flour
  • Cream of tartar
  • Baking soda
  • Salt
  • Cinnamon-sugar for coating
  • Pumpkin cream cheese for the filling

photo of Pumpkin Cheesecake Snickerdoodles on a silpat
These came out just as I had hoped. And the cream cheese cuts into the overwhelmingly cinnamon-ness, allowing me to enjoy as many cookies as I desired. In fact, I enjoyed way too many. I had to finally give some away so I didn’t finish the entire two dozen.

More Pumpkin Cookies

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Pumpkin Cheesecake Snickerdoodles

What's better than pumpkin snickerdoodles? How about pumpkin snickerdoodles stuffed with pumpkin cream cheese?
Servings: 2 dozen
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
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Ingredients

cookie dough

  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 3/4 cups white sugar
  • 1/2 cup pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt

coating

  • 3 tablespoons white sugar
  • 3 teaspoons ground cinnamon

filling

  • pumpkin cream cheese, I used Trader Joe's

Instructions
 

  • Preheat oven to 400°F. Line baking sheets with parchment paper or silpat mats.
  • Cream together butter, shortening, 3/4 cup sugar, egg and the vanilla. Blend in the pumpkin. On low speed, mix in the flour, cream of tartar, baking soda and salt. Make dough balls about 1 inch in diameter. Flatten dough balls and scoop about 1 tsp of pumpkin cream cheese in the center. Fold dough back up and seal and smooth back into round ball.
  • In a small ziploc bag, mix the 3 tablespoons sugar and cinnamon. Place dough ball in and coat. Repeat with remaining balls. Place balls 2 inches apart on ungreased baking sheets. Press palm of hand onto each ball to flatten gently into thick disk. Careful not to press too hard as you don't want the cream cheese to come out.
  • Bake 8 to 10 minutes until cookies are set.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!