Pumpkin Cheesecake Snickerdoodles

pumpkin cheesecake snickerdoodles cover

It’s the countdown to Halloween on Friday!

I can’t believe it will be NOVEMBER in a few days!  Where did the time go?  We hit close to 80 degrees F Tuesday, and it is still 70 degrees F as I write this post well into Tuesday evening with the windows wide open and the warm breeze blowing in.

I think we are going to be in for a brutal awakening in a few days as the weather forecasters are calling for that “S” word to hit for Halloween!  YIKES!

Since I don’t have children at home anymore to create costumes for or grandchildren yet (patiently waiting – fingers crossed! LOL!) and don’t even get any trick or treaters living a bit far back off the beaten path, what is a girl to do but bake pumpkiny “stuff” for Halloween – right?!?

With a few cans of pumpkin still in the pantry and everything else I needed for this yummy recipe on hand that I discovered on Bakeaholic Mama’s blog, I had to try these Pumpkin Cream Cheese Filled Snickerdoodles that combine all the wonderfulness of pumpkin pie, cheesecake, and snickerdoodles ALL IN ONE COOKIE!

pumpkin cheesecake snickerdoodles 3

Marty gave them a THUMBS UP (and hopefully will remember to take most of them to the office tomorrow so we don’t eat them all)!

Hope you are enjoying the last week of October, wherever this finds you, and hope you will try this yummy treat.

pumpkin cheesecake snickerdoodles 2

Recipe from:  Bakeaholic Mama’s Blog

Cream Cheese-Filled Pumpkin Snickerdoodles

Yield: about 2-3 dozen cookies


  • 3¾ cups all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. freshly-ground ground nutmeg
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 2 tsp. vanilla extract
Ingredients for the filling:
  • 8 ounces cream cheese, softened
  • 1/4 cup sugar
  • 2 teaspoons vanilla extract
Ingredients for the cinnamon-sugar coating:
  • ½ cup granulated sugar
  • 1 tsp. ground cinnamon
  • ½ tsp. ground ginger


In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set aside.

Beat together the butter and sugars on medium-high speed of electric mixer until light and fluffy, about 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed, slowly add in the dry ingredients and mix until just incorporated.  Cover and chill the dough for at least 1 hour.

While the dough chills, make the filling. In a small bowl, mix together the cream cheese, sugar, and vanilla until smooth and creamy. Cover and chill this as well (for at least half an hour).

Preheat the oven to 350 degrees F.

In a small bowl, mix together the sugar and spices for the coating.
Take one tablespoon of dough and flatten it into a pancake shape. Place one teaspoon of the cream cheese mixture in the middle of the pancake. Form another tablespoon of dough into an equally-sized pancake shape, and place on top, keeping the cream cheese in the middle. Gently pinch together the edges of the dough around the cream cheese to seal, then gently roll into a ball. Roll the ball in the cinnamon-sugar mixture to coat. Repeat with the remaining dough to fill baking stones or cookie sheets, spacing the dough balls 2-3 inches apart.  Flatten the dough balls slightly.Bake for approximately 10 minutes, or until they are slightly firm to the touch and the tops are beginning to crackle. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.

Cheers & Hugs,




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