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Pumpkin Cheesecake Snickerdoodle Cookies

Pumpkin cheesecake snickerdoodle cookies with a tangy cream cheese center baked inside crinkly cinnamon-sugar dough. Each cookie is wrapped around a frozen pumpkin pie spice cream cheese ball for a firm, sliceable filling as it cools.
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Prep Time 30 minutes
Cook Time 12 minutes
Freeze 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese filling
  • 6 oz cream cheese Freeze in 24 teaspoon-sized balls.
  • 3 tbsp powdered sugar
  • 0.5 tsp pumpkin pie spice
  • 0.5 tsp vanilla
Pumpkin snickerdoodle dough
  • 2.75 cup flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
  • 1 cup butter Use softened butter.
  • 1.25 cup sugar
  • 0.25 cup pumpkin Blot dry before mixing.
  • 2 eggs
  • 1 tsp vanilla
Rolling
  • 0.33 cup sugar
  • 2 tsp cinnamon
  • 0.25 tsp pumpkin pie spice

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Freeze the cream cheese filling
  1. Freeze the cream cheese filling balls for 30 minutes until firm.
  2. Keep the frozen balls in the freezer while you prepare the cookie dough so they hold their shape when wrapped.
Make the pumpkin snickerdoodle dough
  1. Beat the butter and sugar together until smooth, then add the blotted pumpkin, eggs, and vanilla and mix until combined.
  2. Fold in the flour mixture (flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt) just until no dry streaks remain.
Assemble and coat
  1. Scoop 2-tablespoon portions of dough, flatten them, and place one frozen cream cheese ball in the center.
  2. Wrap the dough around the filling and seal the edges completely to prevent leaks.
  3. Roll the wrapped cookies generously in the cinnamon sugar mixture (sugar, cinnamon, and pumpkin pie spice) so they look crinkled after baking.
Bake and cool
  1. Bake on a sheet pan at 375°F for 11-13 minutes, until the cookies look set around the edges.
  2. Cool completely so the filling firms as it cools, then serve.

Notes

Pro tip: blot the pumpkin dry and seal the dough tightly around each frozen filling ball to prevent cheesecake leakage. Store baked cookies in an airtight container in the refrigerator for up to 4 days; freeze baked cookies up to 2 months and thaw overnight in the fridge. For a dairy-light swap, use reduced-fat cream cheese (texture will be slightly softer after cooling).