This recipe for Pumpkin Snickerdoodle Cheesecake Cookies has become my autumn showstopper. I stumbled on the idea one blustery October when I wanted to combine two fall favorites—pumpkin spice and a creamy cheesecake center—into a cookie that felt special but was still simple enough for a weekday bake. The first time I served them at a neighborhood potluck, they disappeared faster than I could count, and neighbors started asking for the recipe. Their soft, cakey pumpkin-dusted exterior gives way to a tangy, velvety cheesecake core—contrasts in texture that always get compliments.

What makes these cookies stand out is how approachable they are: a single 17.5-ounce snickerdoodle cookie mix forms the base, boosted with pumpkin puree and spice, while the little cream cheese centers add a luxurious note that transforms an ordinary cookie into something memorable. I prefer using full-fat cream cheese for the richest flavor and best texture. These cookies are excellent for cookie exchanges, holiday trays, or a cozy weekend baking session with kids—the process is playful and the results are reliably delicious.

Ingredients

• Snickerdoodle cookie mix (17.5 ounces): Use one standard 17.5-ounce package—I often reach for Betty Crocker or a high-quality store brand. Remove and reserve the included cinnamon-sugar packet; we’ll use that for rolling so you get that signature snickerdoodle crust.
• Pumpkin pie spice (2 teaspoons): A blend of cinnamon, ginger, nutmeg, and cloves brightens the dough—store-bought is fine, or make your own with 1 1/2 teaspoons cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon each nutmeg and cloves for a fresher flavor.
• Pumpkin puree (3/4 cup): Not pumpkin pie filling—use plain canned pumpkin or freshly roasted-and-puréed pie pumpkin. It adds moisture and pumpkin flavor without extra sweetness.
• White chocolate chips (3/4 cup): Folded into the dough for pockets of sweet, creamy bites—Ghirardelli or Guittard white chips hold up well during baking.
• Cream cheese (6 ounces) for filling: Full-fat cream cheese, softened at room temperature, delivers a tangy, smooth center. Low-fat versions don’t whip up as fluffy and can yield a softer filling.
• Dark or light brown sugar (3 tablespoons) for filling: Adds depth and balance to the cream cheese—dark brown gives a richer molasses note.
• Vanilla extract (1/2 teaspoon): A small amount rounds out the filling’s flavor and lifts the pumpkin-spice notes.

Instructions

Prep pans and mix dry ingredients: Line two large baking sheets with parchment paper and set aside. Open the cookie mix and remove the cinnamon-sugar packet—keep it sealed until you’re ready to roll. In a medium bowl, whisk the dry cookie mix together with 2 teaspoons of pumpkin pie spice to ensure the spice is evenly distributed through the dough. Combine pumpkin and dough: Stir in 3/4 cup pumpkin puree to the spiced mix until a soft, cohesive dough forms. The dough should be moist but not sticky; if it seems too wet, chill it briefly. Fold in 3/4 cup white chocolate chips for texture. Use a 1 1/2 tablespoon cookie scoop to portion dough into uniform balls. Flatten dough discs and freeze: Place dough balls on one prepared sheet, then use the palm of your hand or the bottom of a glass to flatten into thick discs about 1/2 inch thick—this makes wrapping around the filling easier. Transfer the sheet to the freezer while you prepare the filling; chilling the discs firms them up and prevents spreading during final baking. Make the cheesecake centers: Beat together 6 ounces softened cream cheese, 3 tablespoons brown sugar, and 1/2 teaspoon vanilla for about 3 minutes until the mixture is light and fluffy. Portion the filling into 1 teaspoon-sized balls and place them on the second parchment-lined sheet. Freeze the cheesecake balls about 15 minutes until firm enough to handle—this prevents leaking when enclosed. Assemble cookies: Preheat the oven to 350°F. Remove both sheets from the freezer. Place the reserved cinnamon-sugar in a shallow bowl. Place a chilled cheesecake ball in the center of each cookie disc, fold the dough up and around the filling, and roll into a smooth ball, sealing seams tightly. Roll the assembled balls in the cinnamon-sugar, spacing about 2 inches apart on silicone or parchment-lined baking sheets. Bake and cool: Bake for 12 to 16 minutes until edges are lightly browned and the centers are set but still soft. Let cool 5 to 10 minutes on the baking sheet so the centers finish setting, then transfer to a wire rack. Serve warm for gooey centers or cooled for firmer texture.

Storage Tips

Store cooled cookies in a single layer or with parchment between layers in an airtight container to preserve texture. At room temperature they keep well for up to 3 days; refrigeration extends life to about one week but can slightly firm the cheesecake center. For longer storage, freeze fully assembled, unbaked cookies on a sheet for 1 hour, then transfer to a freezer-safe bag for up to 3 months. To bake from frozen, add 2–4 minutes to baking time and watch the edges for golden color. Reheat individually in a microwave for 8–12 seconds for a freshly-baked feel.

Ingredient Substitutions

If you don’t have white chocolate chips, use chopped milk chocolate or semi-sweet chips but expect a slightly different sweetness profile. For a dairy-free version, swap cream cheese for a firm dairy-free cream cheese and choose dairy-free white chips—texture will be a touch softer. You can replace pumpkin pie spice with 2 teaspoons cinnamon plus 1/2 teaspoon ground ginger and a pinch of cloves. If you prefer a less-sweet center, reduce brown sugar to 2 tablespoons, or add 1 teaspoon lemon juice to the cream cheese for a tangier bite.

Serving Suggestions

Serve warm from the oven with a dusting of extra cinnamon sugar or alongside whipped cream or vanilla ice cream for a dessert plate. These cookies pair beautifully with hot apple cider, a robust coffee, or spiced tea. For holiday trays, arrange with other seasonal cookies like ginger snaps and pecan tassies; garnish the platter with fresh rosemary sprigs or small decorative pumpkins for visual appeal. They’re also lovely plated with a drizzle of salted caramel for an extra-special finish.

Cultural Background

Snickerdoodles are a beloved American cookie with roots in early European settlements; their signature cinnamon-sugar coating was a comforting and economical way to sweeten simple dough. Combining snickerdoodle elements with pumpkin and cheesecake reflects modern American holiday baking—celebratory, inventive, and comfort-forward. Regional variations swap spice blends or incorporate nuts; this hybrid honors the classic snickerdoodle tang while embracing autumn’s pumpkin tradition.

Seasonal Adaptations

In fall, emphasize pumpkin and warm spices—use dark brown sugar in the filling for a deeper note. For winter holidays, add 1/4 teaspoon cardamom to the dough or fold in finely chopped candied ginger. In spring, substitute pumpkin with mashed sweet potato or applesauce and reduce the spice to highlight milder flavors. For a Thanksgiving-ready version, fold 1/4 cup chopped pecans into the dough and finish with a light drizzle of maple glaze after cooling.

Meal Prep Tips

For batch baking, make the dough and portion the cheesecake centers the day before. Freeze discs and filling separately, then assemble and bake smaller batches as needed for freshness. Use a cookie scoop and label bags with baking times. Transport fully baked cookies in a shallow, lidded tin lined with parchment to avoid crushing the centers—they make excellent portable gifts when wrapped with a ribbon and a handwritten note.

These pumpkin snickerdoodle cheesecake cookies are one of those recipes that keep giving: easy to scale, simple to adapt, and reliably a hit with friends and family. I hope they find a place on your holiday table and become a beloved repeat treat.