This recipe for Pumpkin Snickerdoodle Cheesecake Cookies is one of those seasonal treasures that turns a simple baking afternoon into a memory. I first tested this idea on a damp October weekend when I wanted a show-stopping cookie for a neighborhood potluck. The combination of tender pumpkin-scented cookie dough, a soft cheesecake center, and the familiar crackle of cinnamon sugar reminded me of warm pumpkin pie crossed with a classic snickerdoodle. It was an instant hit: friends raved about the surprise filling, and several people asked for the recipe before the last tray left the table.

What makes these cookies special is the contrast of textures: the exterior is slightly crisp at the edge with a soft, chewy interior that gives way to a cool, tangy cheesecake core. The pumpkin puree lends moisture and a delicate earthiness without overwhelming the cookie, while the pumpkin pie spice brings that cozy autumn warmth. I love making a double batch to freeze half of the dough rounds and cheesecake centers; it makes holiday baking so effortless. These are ideal for holiday cookie trays, a festive dessert table, or a comforting treat enjoyed with a hot mug of cider.

Ingredients

• 17.5-ounce snickerdoodle cookie mix: One standard 17.5 oz package. I usually use a trusted brand mix to save time; look for a mix that calls for add-ins and excludes the cinnamon sugar packet (we'll use our own to get a brighter spice hit).
• Pumpkin pie spice: 2 teaspoons — homemade blend (1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves) or a store-bought mix. This is the backbone of the autumn flavor and should be fresh for the best aroma.
• Pumpkin puree: 3/4 cup (not pumpkin pie filling). Use 100% canned pumpkin or homemade puree. Avoid pie filling which contains added sugar and spices.
• White chocolate chips: 3/4 cup. These add pockets of sweet, creamy contrast; choose a quality brand with cocoa butter for best melting behavior.
• Cream cheese (for filling): 6 ounces, full-fat and softened to room temperature. Full-fat yields the best texture and stability in the center.
• Dark brown sugar: 3 tablespoons (or light brown sugar). Brown sugar adds molasses notes and helps stabilize the cheesecake center.
• Vanilla extract: 1/2 teaspoon. Use pure vanilla for depth.

Instructions

Prepare pans and dry mix: Preheat nothing yet: start by lining two large baking sheets with parchment paper and set another two baking sheets aside with silicone mats for later. Open the 17.5-ounce snickerdoodle mix and remove the cinnamon sugar packet; set that packet aside for rolling later. In a medium bowl, whisk the dry cookie mix with 2 teaspoons pumpkin pie spice until evenly combined. Form cookie dough: Stir in 3/4 cup pumpkin puree to the dry mix until a soft dough forms — it will be tacky but manageable. Fold in 3/4 cup white chocolate chips so they are evenly distributed; if the dough feels too soft, chill 5 minutes to firm up slightly for easier scooping. Scoop and flatten: Using a 1 1/2 tablespoon cookie scoop, portion dough into balls and place on one prepared parchment-lined sheet. Gently flatten each ball with the palm of your hand or the bottom of a measuring cup into thick discs about 1/2 inch thick — this helps when enclosing the cheesecake center. Pop the tray in the freezer while you make the filling. Make cheesecake filling: Beat 6 ounces softened cream cheese with 3 tablespoons dark brown sugar and 1/2 teaspoon vanilla extract until smooth and fluffy, about 2 to 3 minutes with a hand or stand mixer. Use a teaspoon to portion the filling into 1-teaspoon balls and place them on the second prepared parchment-lined tray. Freeze the cheesecake balls for about 15 minutes until firm but not rock hard. Assemble filled cookies: Preheat oven to 350 degrees F. Place the cinnamon sugar packet into a shallow bowl. Working from the freezer, set one cheesecake ball onto the center of each chilled cookie disc, fold the dough up and around the filling, and roll gently to seal into a smooth ball. If any filling shows, pinch the dough closed and roll again. Roll each ball in the cinnamon sugar and space about 2 inches apart on silicone mat-lined baking sheets. Bake and cool: Bake at 350 degrees F for 12 to 16 minutes, rotating pans halfway through. Look for set edges and only slight color at the rims; centers will still be soft. Let cookies cool 5 to 10 minutes on the baking sheet so the cheese center firms slightly, then transfer to a wire rack to cool completely or serve warm.

Storage Tips

To maintain texture, allow cookies to cool completely before storing. For same-day enjoyment, keep them in an airtight container at room temperature for up to 48 hours stacked with parchment between layers. For longer storage, refrigerate in an airtight container for up to 5 days; bring to room temperature for 20 minutes before serving for the best mouthfeel. To freeze, place assembled but unbaked cookies on a tray to freeze solid, then transfer to a freezer bag for up to 3 months. When ready to bake, place frozen cookies on a sheet and bake from frozen, adding 2 to 3 minutes to the baking time.

Ingredient Substitutions

If you prefer a darker chocolate note, swap the white chocolate chips for semi-sweet or milk chocolate chips (3/4 cup). For a dairy-free version, use a dairy-free white chocolate and a vegan cream cheese alternative — note the texture and freezing behavior will change, and the filling may be softer. If you don’t have a snickerdoodle mix, use 2 cups of your favorite sugar cookie or snickerdoodle dough recipe and fold in the pumpkin and spice as directed. For less sugar in the filling, reduce brown sugar to 2 tablespoons, keeping the vanilla for flavor balance.

Serving Suggestions

Serve these warm with a dusting of extra cinnamon sugar and a small dollop of whipped cream for a dessert platter. They pair wonderfully with hot apple cider, pumpkin spice lattes, or a lightly spiced black tea. For elegant presentation, place on parchment-lined trays with sprigs of rosemary or cinnamon sticks as garnish. These are great for cookie exchanges — place in festive boxes with tissue paper so the creamy centers stay protected during transport.

Cultural Background

These cookies are a modern twist on two American classics: the snickerdoodle and cheesecake. Snickerdoodles trace their roots to European settlers in the United States, known for their cinnamon-sugar crust and chewy texture. Cheesecake as a filling became popularized in American baking in the 20th century. Combining pumpkin — a New World staple — with these two gives a seasonal variation that speaks to autumn celebrations and modern holiday baking traditions.

Seasonal Adaptations

In fall, highlight warm spices: increase pumpkin pie spice by 1/2 teaspoon for a more pronounced autumn profile. For winter gatherings, stir in 1/2 teaspoon orange zest into the cheesecake filling for a citrus lift. In spring, swap pumpkin for 3/4 cup mashed banana and omit spice to create a banana-cream filled snickerdoodle variation. These simple swaps let you adapt the treat to any season while keeping the assembly technique the same.

Meal Prep Tips

Make these components ahead: form and freeze the cheesecake centers and cookie discs on separate trays, then bag them in labeled freezer bags. When you need fresh cookies, assemble and bake straight from frozen. This method saves active time and gives you freshly baked cookies with minimal effort. Use a cookie scoop and a small metal spoon for consistent portions, and keep parchment or silicone mats handy to avoid sticking and ensure even baking.

These cookies always bring a little warmth to the room. Whether you’re prepping for a party or baking for a quiet afternoon, the combination of pumpkin, cinnamon, and cream cheese is reliably comforting. I hope you make them and make them your own — swap a mix-in, adjust the spice, or double the batch for the freezer. Happy baking!