A soft and delicious cookie stuffed with cheesecake and packed with our favorite traditional Fall flavors!

Pumpkin Cheesecake Cookies

I married a man who stops for squirrels. And frogs and snakes. And he stops traffic to help snapping turtles cross the road. He is an animal lover to the extreme!

He once caught a mouse in a trap he had set in the garage. When he went to the garage for another reason he saw the mouse trying to escape with the trap stuck to it’s tail! He drove it out to a field and set it free! I kid you not.

The latest? We saw a hawk get hit by a semi as it was flying over the highway. It fell down into the median and my husband was mortified. He lost sleep over it and checked on it the next day. He couldn’t find it so he begged me to drive past to see if I could see it because he couldn’t. After the third time through, I saw it!

He was so relieved! But then it turned into me making several phone calls for advice and help over trying to save this hawk! The police department was kind enough to check on it (because it was along the highway) and after starring at it for a short time it flew away! All of that time spent on trying to help it and he flew away?! Silly hawk.

I have a million stories like this. Like the time we stopped in the middle of a bike ride so he could save a baby snake from getting hit in the road. I love animals too and I go out of my way not to hit them, but I am not ever going to pick up a snake and transfer it to safety!

Thankfully no animals are harmed in the making of any of the recipes I share with you! If I had to choose my top favorite Fall cookie recipe, these Pumpkin Cheesecake Snickerdoodles would be the one I pick! They are so fantastic, I get so excited thinking about them and lose the ability to even find good descriptive words for them! They are really good, in a speechless way. You have to try them!

But if you don’t have the time right now and want to save this recipe for later, then try making these 3-Ingredient Pumpkin Muffins instead. They went viral on Tik-Tok! Whatever you do, make sure you make these Baked Pumpkin Cinnamon Sugar Donuts, too!

What You’ll Need for the Cookie Dough:

• 3 3/4 cups Flour
• 1 1/2 tsp Baking Powder
• 1/2 tsp Cinnamon
• 1/4 tsp Nutmeg
• 1 cup Butter, Softened
• 1 cup Sugar
• 1/2 cup Brown Sugar
• 3/4 cup Pumpkin Puree
• 1 Egg
• 2 tsp Vanilla

For the Cheesecake Filling:

• 8 oz Cream Cheese, Softened
• 1/4 cup Sugar
• 2 tsp Vanilla

And the Cinnamon & Sugar Coating:

• 1/2 cup Sugar
• 1 tsp Cinnamon
• 1/2 tsp Ground Ginger

How to Make Pumpkin Cheesecake Snickerdoodles

• In a medium bowl, whisk together 3 3/4 cup flour, 1 1/2 tsp baking powder, 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Set aside.
• In a separate large bowl, beat together 1 cup softened butter, 1 cup sugar, and 1/2 cup brown sugar until fluffy.
• Beat in 3/4 cup pumpkin puree, 1 egg, and 2 tsp vanilla.
• Slowly add dry ingredients into the wet ingredients and mix in until just combined. Cover and chill dough in the refrigerator for an hour.
• Meanwhile, in a separate small bowl, make the cheesecake filling by beating together 8 oz softened cream cheese, 1/4 cup sugar, and 2 tsp vanilla. Chill in the refrigerator for an hour with cookie dough.
• In another small bowl, whisk together the cinnamon and sugar coating by combining 1/2 cup sugar, 1 tsp cinnamon, and 1/2 tsp ground ginger. Set aside.
• When the hour has passed, preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
• To make the cookies, take a tablespoon of cookie batter and flatten like a pancake. Place onto the cookie sheet and put a teaspoon size dollop of cream cheese mixture in the center of the flattened cookie. Take another tablespoon size of cookie dough, flatten again like a pancake and place over the cream cheese mixture.
• Pinch the sides together and roll into a ball.
• Roll into the cinnamon and sugar coating and place back onto the baking sheet about 2 inches apart.
• Bake for 10-12 minutes or until the tops start to crack. Let cool on the pan for 5 minutes then transfer to a wire rack.
• Repeat until the dough and cream cheese filling is gone.

More Pumpkin Recipes:

• 3-Ingredient Pumpkin Muffins
• Easy Pumpkin Pie
• Vegan Pumpkin Coffee Cake
• Thanksgiving Pumpkin Pie Turkeys
• Pumpkin Bread with Crumb Topping
• Vegan Pumpkin Oatmeal Squares
• Vegan Pumpkin Cream Cheese Muffins
• Baked Pumpkin Cinnamon Sugar Donuts
• Pumpkin French Toast
• Vegan Pumpkin Snickerdoodle Cookies

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Yield: 24

Pumpkin Cheesecake Snickerdoodles

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Pumpkin Cheesecake Snickerdoodles, a soft and delicious cookie stuffed with cheesecake and packed with our favorite traditional Fall flavors!

Prep Time 1 hour 30 minutes

Cook Time 12 minutes

Total Time 1 hour 42 minutes

Ingredients

Cookie Dough

• 3 3/4 cups Flour
• 1 1/2 tsp Baking Powder
• 1/2 tsp Cinnamon
• 1/4 tsp Nutmeg
• 1 cup Butter, Softened
• 1 cup Sugar
• 1/2 cup Brown Sugar
• 3/4 cup Pumpkin Puree
• 1 Egg
• 2 tsp Vanilla

Cheesecake Filling

• 8 oz Cream Cheese, Softened
• 1/4 cup Sugar
• 2 tsp Vanilla

Cinnamon & Sugar Coating

• 1/2 cup Sugar
• 1 tsp Cinnamon
• 1/2 tsp Ground Ginger

Instructions

1. In a medium bowl, whisk together flour, baking powder, cinnamon, and nutmeg. Set aside.
2. In a separate large bowl, beat together softened butter and sugars until fluffy.
3. Beat in pumpkin puree, egg, and vanilla.
4. Slowly add dry ingredients into the wet ingredients and mix in until just combined. Cover and chill dough in the refrigerator for an hour.
5. Meanwhile, in a separate small bowl, make the cheesecake filling by beating together softened cream cheese, sugar, and vanilla. Chill in the refrigerator for an hour with the cookie dough.
6. In another small bowl, whisk together the cinnamon and sugar coating by combining the sugar, cinnamon, and ground ginger. Set aside.
7. When the hour has passed, preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
8. To make the cookies, take a tablespoon of cookie batter and flatten like a pancake. Place onto the cookie sheet and put a teaspoon size dollop of cream cheese mixture in the center of the flattend cookie. Take another tablespoon size of cookie dough, flatten again like a pancake and place over the cream cheese mixture.
9. Pinch the sides together and roll into a ball.
10. Roll into the cinnamon and sugar coating and place back onto the baking sheet about 2 inches apart.
11. Bake for 10-12 minutes or until the tops start to crack. Let cool on the pan for 5 minutes then transfer to a wire rack.
12. Repeat until the dough and cream cheeses filling is gone.