Snickerdoodle Pumpkin Cookies with cream cheese filling combine the warm flavors of cinnamon, sugar, and pumpkin into soft, chewy goodness. This easy pumpkin cookies recipe is a must-try for fall baking season. Packed with warm spices and a creamy center, these cookies are perfect for pumpkin lovers! Whether you’re craving a sweet snack or a cozy dessert, these cookies are an irresistible fall favorite.
If you areready for fall baking, get more pumpkin recipe and make these delicious desserts for your next gathering: Mini Pumpkin Cheesecakes with Streusel Topping, Pumpkin Cream Cheese Muffins, Pumpkin Cream Cheese Coffee Cake, or Pumpkin French Toast Muffins.
Why You’ll Love These Snickerdoodle Pumpkin Cookies
Whether you’re a pumpkin lover or just looking for a new cookie recipe to try, these cookies are sure to become a favorite!
- Soft & Chewy Texture: Pumpkin and cream cheese keep these cookies soft and moist, with a perfectly chewy texture.
- Packed with Fall Flavors: Warm cinnamon and sugar matched with the rich pumpkin flavor, make each bite taste like autumn.
- Easy to Make: With just a simple ingredients, these cookies come together quickly
- A Crowd-Pleaser: Whether for a holiday gathering, a cozy dessert, or a gift for a friend, these cookies will disappear fast because everyone loves them!
- Cream Cheese Filling: Adding a filling takes these cookies to the next level, making them irresistible.
- Once you try them, they’ll quickly become a go-to treat for pumpkin season!
Ingredients for the Perfect Pumpkin Cookies
- Pumpkin Puree: Adds moisture and classic pumpkin flavor. Make sure to use pure pumpkin, not pumpkin pie filling!!!
- Cream Cheese: For an extra rich and creamy filling, cream cheese adds a tangy sweetness that pairs beautifully with the warm pumpkin and spice.
- Butter: Softened butter gives the cookies a rich, buttery flavor and helps create a soft texture.
- Sugar and Brown Sugar: A mix of sugar gives these pumpkin snickerdoodles the right amount of sweetness and makes the cookies chewy.
- Cinnamon: Warm spice pairs perfectly with pumpkin
- Vanilla Extract: Enhances the flavors and brings a warm, sweet aroma to the cookies.
- Egg: Holds ingredients together and adds richness.
- Flour: All-purpose flour gives the cookies structure, making them soft but sturdy.
- Baking Powder: These leavening agents help the cookies rise and stay fluffy.
How to Make Snickerdoodle Pumpkin Cookies with Cream Cheese Filling
Making these Snickerdoodle Pumpkin Cookies with Cream Cheese is easy and fun! Just follow these simple steps for perfect results:
Prepare the Cookie Dough: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the flour, baking powder, and cinnamon.
Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms. Chill the dough at least an hour to make it easier to work with.
Prepare the Cream Cheese Filling: In a small bowl, mix softened cream cheese with a little sugar and vanilla until smooth.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
To assemble the cookies flatten 1 Tablespoon of cookie batter like a pancake. Place 1 teaspoon of the cream cheese mixture in the center. Take another tablespoon of the cookie batter and flatten it like a pancake, place it on top of the cream cheese, seal the edges together, and gently roll it into a ball. Roll the cookie dough in the cinnamon-sugar mixture to coat it evenly.
Place the cookie dough balls on the prepared baking sheet. Keep at least 2 inches apart between balls. Press the cookie balls with heavy-bottomed glass to flatten them. You can sprinkle some extra cinnamon-sugar mixture on top.
Bake for 10-15 minutes (until they are slightly firm to the touch and the tops start to crack). Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Enjoy!
These Snickerdoodle Pumpkin Cookies with a hint of cream cheese are best enjoyed warm, with the creamy filling oozing from the center. Serve them with a hot cup of coffee or tea for the perfect fall treat!
Tips for Soft and Chewy Pumpkin Cookies
If you want to achieve perfectly soft and chewy pumpkin cookies, here are some tips to keep in mind:
Use Pumpkin Puree, Not Pie Filling:
Pumpkin pie filling has added sugar and spices, which can afect the texture and flavour of your cookies. Stick to pure pumpkin puree for the best results. You can use homemade pumpkin puree.
Chill the Dough:
Chilling the cookie dough for at least an hour helps prevent the cookies from spreading too much while baking, and makes them stay thick, soft, and chewy.
Don’t Overmix the Dough:
Overmixing can cause the cookies to become tough. Once you add the dry ingredients to the wet mixture, stir just until combined.
Use Brown Sugar for Extra Moisture:
Brown sugar adds moisture and helps keep the cookies soft. Combining it with granulated sugar also enhances the chewy texture.
Measure Flour Correctly:
Too much flour makes dense cookies. Lightly spoon flour into your measuring cup and level it off with a knife.
Don’t Overbake:
They will continue to cook on the baking sheet as they cool, resulting in a perfectly soft texture.
Add Cream Cheese Filling for Extra Softness:
Adding a cream cheese filling will keep the cookies extra soft and moist while adding a delicious richness.
Store Properly:
Store your cookies in an airtight container at room temperature.
Frequently Asked Questions About Snickerdoodle Pumpkin Cookies
- Can I make these cookies without cream cheese?
Yes! The cream cheese filling is optional and adds extra richness, but the cookies are delicious on their own. Simply skip the filling step for classic Snickerdoodle Pumpkin Cookies. - How long will the cookies stay fresh?
Stored in an airtight container at room temperature, these cookies will stay soft and fresh for about 3-4 days. If refrigerated, they can last up to a week, though the texture may firm up slightly. - Can I use homemade pumpkin puree?
Yes, homemade pumpkin puree works great, but be sure to drain any excess moisture. Too much water in the puree can make the cookies too soft or even soggy. - Why do I need to chill the dough?
Chilling the dough helps firm it up, making it easier to handle and preventing the cookies from spreading too much during baking. This ensures they stay thick and chewy. - Can I substitute the spices?
You can adjust the spices to your liking! Feel free to increase or decrease the spice amount based on your taste, and add other spices. - What should I do if my cookies spread too much?
If your cookies are spreading too much, it could be because the dough wasn’t chilled long enough, or too much butter was used. Chilling the dough properly and measuring the ingredients accurately should help reduce spreading.
If you like this cream cheese and pumpkin combo you will also like this:
Combo of perfectly spiced, soft and moist pumpkin muffins, delicious cream cheese filling, crunchy brown sugar cinnamon streusel topping, and a sweet glaze sounds like the perfect fall comfort food.
Or check for more similar recipes:
Snickerdoodle Pumpkin Cookies
Prep Time: 1 hour 30 minutes- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
Yield: 24 cookies
Category: Dessert
Method: Bake
Cuisine: American
Print Recipe
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Description
Snickerdoodle Pumpkin Cookies with cream cheese filling combine the warm flavors of cinnamon, sugar, and pumpkin into soft, chewy goodness. This easy pumpkin cookie recipe is a must-try for the fall baking season.
Ingredients
- 3 and 3/4 cups all-purpose flour
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup unsalted butter-room temperature
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
For the cream cheese filling:
- 8 oz. cream cheese- softened at room temperature
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
For cinnamon-sugar coating:
- 1/2 cup granulated sugar
- 1 and 1/2 teaspoons ground cinnamon
Instructions
- Whisk together flour, baking powder, salt, and cinnamon, and set aside.
- Beat together butter and sugars until fluffy.
- Mix in pumpkin puree, an egg, and vanilla.
- Slowly add dry ingredients and mix on low speed just until combined. Cover the dough and refrigerate for at least an hour.
- In another bowl, blend cream cheese, sugar, and vanilla and chill in the refrigerator for an hour.
- Preheat oven to 350F and line baking sheets with parchment paper.
- In a small bowl combine sugar and cinnamon for coating.
- To make the cookies flatten 1 Tablespoon of cookie batter like a pancake. Place 1 teaspoon of the cream cheese mixture in the center. Take another tablespoon of the cookie batter and flatten it like a pancake, place it on top of the cream cheese, seal the edges together, and gently roll it into a ball.
- Next, roll the ball into the cinnamon-sugar mixture and place on the lined baking sheet. Keep at least 2 inches apart between balls. Press the cookie balls with heavy-bottomed glass to flatten them (you can sprinkle some extra cinnamon-sugar mixture on top).
- Bake the cookies for 10-15 minutes (until they are slightly firm to the touch and the tops start to crack). Cool on the baking sheet for about 5 minutes and then transfer them to a wire rack to cool completely.
31 comments
What gluten free flour would you recommend for these cookies, that would keep the same texture? I was thinking maybe a rice flour and almond flour blend would be good.
Hi Marista, I don’t have experience with GF flour. Sorry
These look adorably delicious. Snickerdoodle, cheesecake combo?! Genius. I wanted to reply to Marista about GF flour. We do a bit of GF baking at the bakery I work at and have found Namista GF flour blend is the hands down the best. (it’s in a brown and purple bag and can be found at Wegman’s or Costco) We swap it out cup for cup with regular flour and have not had a single problem with any recipe. I have found rice flour to be super sandy/gritty and almond flour to add a bit too much fat. Red Mills GF flour was ehh. I thought it changed the batters to be too thick. Best of luck! Keep up your hard work Vera!
Wow, these cookies look incredible!! Love your website!
I wanna make these for a pumpkin carving party this Friday but with my long work days, I only have time tomorrow, (Tuesday). I’m concerned about the cheese filling; would these be safe on the counter, in a container, for a few days or would they need to be in the fridge. And would that ruin their taste? Thank you so much for what I’m sure will be a delicious recipe!
Hi Sarah, Store in an airtight container, but I would not really dare to keep them 4 days at room temperature because of the cream cheese.
And they will not change the taste but they will become a little soggy after a few days in the fridge.
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Hi Vera!
thank you for this phantastic recipe.
I have tried to make the Pumpkin Puree (which I didn´t know before and which I asked you at the comment for your “Pumpkin Swirled Cheesecakes (Mini)) – and I changed my mind and decided to make these Cookies first.
They are great!!! And everyone I offer them was excited!!!
I write over them on my Blog: http://makemorehappythings.blogspot.de/
and I have linked your Blog.
I was often asked for the recipe. Would it be okay for you if I post the german translation of your recipe with link and copyright by/to omgchocolatedesserts.com?
Hi Jasmin, I’m glad that everything turned out great.
Thanks for asking about publishing my recipe, you can write it in german on your blog, of course.
All the best:)
Thank you!!!
These look so good!! I am making them for a Thanksgiving potluck. Do you think the dry mix and the cream cheese mix would be ok in the fridge overnight (opposed to just one hour)? Trying to save myself time the night before the event.
Thank you!
Hi Sydnie, I think it would be OK.
hi, do you have to flatten with a glass before baking? I have never done that before just Baked in the ball form & they spread out themselves. Didn’t know if you had to because of them being stuffed. Thanks!
Hi Kate, you should do that.
A lot of work.Kinda bland even put some pumpkin pie seasoning in cookie batter.Maybe I made cookies too big and too much dough.Dough hard too work with sticky used powered sugar.It did help.I did refrigerate for a little more than a hour.Put bowl in frig in between batches. Last batch put Cream cheese on top and baked tasted better that way.Will not make again.
can I ship these cookies, it could take 3 or 4 days……..I am in california to west virginia..
thank you..
mary
Hi Mary, I wouldn’t recommend that because they have cream cheese filling.
Hi!
Is the flour 3 3/4 cups or 3/4 cup? There is no space so I was wondering if it was a typo.
Looks delicious, I hope I can try them this fall!
Hi Carney, it’s not a typo, it is 3 and 3/4 cups 😉 I hope you’ll like them if you try.
Happy baking 🙂
[…] fall baking season starts pumpkin and apples are always the first choices. Since I already tried Pumpkin Snickerdoodles with Cheesecake Filling I wanted to try something new this year. And that’s how I came up with these yummy Apple […]
[…] Snickerdoodle Pumpkin Cookies […]
Could these be made with perssimon pulp?
1 tsp of the filling is deeeefinitely not enough. I ended up with a ton of the extra filling. Delicious, but you’d never know there’s filling in them. Gonna try again eventually with more filling.
33/4 cup of flower? I’m not that good with fractions, so does that Equal 8 and 1/4 cup? And 11/2 tsp would be 5 and 1/2? Am I reading this right?
It is 3 whole cups + 3/4 cup, and 1 and 1/2 tsp
Do I need to refrigerate these? If I shipped them to a family member would they last in the mail for 3-5 days?
Can you halve this recipe? Would everything just be cut in half from the original recipe?
Very bland, even with pumpkin pie spice added. I’d recommend more filling than 1tsp and then underbake a bit, otherwise they’re really not worth the trouble.
could these b e frozen?
I thought snickerdoodles have cream of tarter in the ingredients? Otherwise these are just plain cookies. It’s the cream of tarter that gives snickerdoodles their very distinct taste.