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pumpkin snickerdoodle cookies stuffed with cheescake filling stacked on top of each other with the top cookie torn in half so you can see the filling.
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5 from 3 votes

Pumpkin Cheesecake Cookies

Pumpkin Snickerdoodle Cheesecake Cookies have our favorite fall flavors and are so easy to make! These Pumpkin Snickerdoodles have a creamy cheesecake filling and lots of pumpkin spice flavor. Perfect for holiday cookie trays or dessert tables!
Course Dessert
Cuisine American
Keyword pumpkin cheesecake cookies, pumpkin snickerdoodle cookies, pumpkin snickerdoodles
Prep Time 30 minutes
Cook Time 12 minutes
Servings 24 cookies
Calories 145kcal
Author Trish - Mom On Timeout

Ingredients

Cheesecake Filling

  • 6 ounces cream cheese softened (use full fat cream cheese)
  • 3 tablespoons dark brown sugar or light brown sugar
  • ½ teaspoon vanilla extract

Instructions

  • Line two large baking sheets with parchment paper. Set aside.
  • Open the cookie mix and remove the cinnamon sugar packet. Set aside.
  • In a medium bowl, whisk together the dry cookie mix and pumpkin pie spice until combined.
  • Stir in the pumpkin puree until a soft dough forms. Fold in the white chocolate chips.
  • Scoop cookie dough using a 1 ½ tablespoon cookie scoop and place cookie dough balls onto one of the prepared baking sheets.
  • Use the palm of your hand or the bottom of a measuring cup or glass to gently flatten out the cookie dough balls into thick discs (this will make assembly easier later). Place the baking sheet in the freezer.

Cheesecake Filling

  • Combine cream cheese, brown sugar and vanilla extract in a medium bowl and beat together until the mixture is soft and fluffy, about 3 minutes.
  • Scoop out 1 teaspoon of the cheesecake filling and form into a ball and place on the second prepared cookie sheet. Repeat with the rest of the mixture. Make the same number of cheesecake balls as you did cookie dough balls.
  • Place the cheesecake balls in the freezer for about 15 minutes.
  • Preheat the oven to 350°F. Remove the baking sheets from the freezer. Line another two large baking sheets with a silicone baking mats (or parchment paper), set aside.
  • Place the cinnamon sugar mix into a shallow bowl, set aside.
  • Place a cheesecake ball on the center of one of the cookie dough discs and gently fold the cookie dough up and over the cheesecake filling and roll into a ball.
  • Roll the ball in the cinnamon sugar mixture and then place on the silicone baking mat lined baking sheet. Repeat with remaining cookies and place about 2 inches apart on the baking sheets. (If using just one baking sheet, place cookie dough discs and cheesecake balls back into the freezer until ready to use.)
  • Bake cookies for 12 to 16 minutes or until lightly browned on the edges.
  • Allow the cookies to cool for 5 to 10 minutes on the baking sheet before removing from to a wire cooling rack to cool. Cookies can be served warm or cooled.

Nutrition

Calories: 145kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 87mg | Potassium: 44mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 1289IU | Vitamin C: 0.4mg | Calcium: 22mg | Iron: 0.2mg