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These Pumpkin Cheesecake Cookies wrap up all the cozy autumn vibes I crave. There's a dreamy cheesecake swirl hidden in each soft pumpkin snickerdoodle bite. They're simple enough for a weekday pick-me-up but feel extra for gatherings or special celebrations.
The first round I baked, my kids dove right in to push cheesecake balls into the dough. Their wide grins after that gooey first bite convinced me this was a new family staple, no doubt.
Dreamy Ingredients
- Baking mix for snickerdoodles: Pick one packed with cinnamon so you get max flavor
- Pumpkin pie spice: Go for homemade if you want something bold and fresh
- Canned pumpkin puree: You want the plain stuff—no sweeteners or extras—just pumpkin in the can
- Cream cheese: Full fat works best so the centers turn out rich and smooth
- Brown sugar: Either kind works, but dark brown brings out more caramel notes
- Cinnamon sugar (from the mix): For that classic sugary-crunch edge
- Vanilla extract: Real deal vanilla makes the filling pop
- White chocolate chips: Choose creamy chips with lots of vanilla goodness for a sweet bonus
Simple How-To
- Preheat and Get Pans Ready
- Line two baking pans with parchment. No sticking. Clean-up's a breeze
- Mix and Chill Cookie Dough
- Whisk together baking mix and pumpkin spice in a bowl. Mix in the pumpkin until it’s just together, then gently blend in white chocolate chips. Scoop out dough balls and flatten on a lined pan. Freeze them so you’ll have a cold base for next steps
- Whip Up Cheesecake Centers
- In another bowl, beat together the cream cheese, vanilla, and brown sugar until light and creamy — about three minutes. Scoop teaspoon-sized balls, roll them in your hands, and place onto another pan. Toss them into the freezer for 15 minutes to make stuffing super easy
- Fill and Seal
- Grab a chilled cookie base and pop a cheesecake ball in the middle. Gently gather the edges of the dough around the filling and roll into a closed ball
- Add the Sugar Coating
- Roll your dough balls gently in that cinnamon sugar packet so they’re covered all over. Space them out on lined pans so they don’t crowd each other
- Bake
- Bake at 350°F for 12 to 16 minutes till the edges turn barely golden. Hang tight — let them cool for at least five minutes on the tray before moving to a wire rack or just sneak one while they’re warm
Handy Storing Tips
Pop cookies in a sealed container on your counter for two days. If you wanna make them last, stick in the fridge for about four to five days, or freeze in one layer before bagging them up for three months. Let them thaw out at room temp when it’s time to snack
Swaps and Tweaks
Do your own spin by using homemade snickerdoodle dough. No pumpkin spice handy? Toss in some cinnamon, nutmeg, ginger, and a pinch of clove. Dairy-free cream cheese is totally fine too—just pick the thickest one you spot
Sharing Ideas
Lay these out on a sweets board with sliced fruit and spiced nuts. Sprinkle on more cinnamon sugar or add a scoop of whipped cream. They’re awesome for brunches or pairing with a hot mug of something cozy
Frequently Asked Cooking Questions
- → Is homemade pumpkin puree okay to use?
Definitely—just make sure it’s not runny. Thicker puree works out way better in the dough.
- → What keeps my cheesecake center from leaking out?
If you chill the cheesecake balls first, the filling stays put while they bake. Makes a big difference.
- → Can I put these cookies in the freezer?
For sure! Baked cookies freeze well in a sealed container. Let them sit out till they’re room temp before you snack.
- → Could I swap the white chocolate chips?
Yep, toss in milk or dark chocolate chips instead if you want. Totally up to your taste.
- → How should I keep leftovers fresh?
Stick them in a tight container in the fridge—they’ll stay fresh up to five days so the middle keeps its texture.
- → What if I want to prep ahead?
No problem. Make the dough and the cheesecake centers, keep them in the fridge separately for a day, then bake when you’re ready.