Clarissa Dickinson

Cheesecake Stuffed Pumpkin Spice Snickerdoodle Cookies

Clarissa Dickinson
Cheesecake Stuffed Pumpkin Spice Snickerdoodle Cookies

Makes: 48 Cookies Total Time: 2 hours


  • Cookie Dough

  • 3 3/4 cups flour

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon ground cinnamon

  • 1/4 teaspoon nutmeg

  • 1 cup butter, room temperature

  • 1 cup sugar

  • 1/3 cup brown sugar

  • 3/4 cup pumpkin puree

  • 1 egg, room temperature

  • 2 teaspoons vanilla

  • Cheesecake Filling

  • 1 package of cream cheese, softened

  • 1/2 cup sugar

  • 1 teaspoon vanilla

  • Snickerdoodle Coating

  • 1/2 cup sugar

  • 1 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

Step 1: In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.

Step 2: In a separate bowl, beat together the butter and sugars until smooth. Slowly add in the pumpkin puree, egg and vanilla.

Step 3: Add the wet ingredients into the dry ingredients and beat on slow until a dough forms.

Step 4: Wrap the dough in plastic wrap and place in the fridge for 1 hour.

Step 5: Beat together the cream cheese, sugar and vanilla for the cheesecake filling until smooth. Cover the bowl and place in the freezer for one hour.

Step 6: Once the dough and cheesecake filling are ready, preheat oven to 350 degrees and begin forming cookies. [VIDEO ON STUFFING COOKIES ABOVE].

Step 7: Once cookies are all made into balls. Whisk together the snickerdoodle coating ingredients and roll each cookie until thoroughly coated before placing on a lined cookie sheet.

Step 8: Gently press down on each cookie so it’s slightly flattened, then bake for 7-8 minutes. Immediately remove and place on cooling rack.