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Perfect Pumpkin Snickerdoodle Cookies with Cream Cheese Filling

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Soft, pumpkin-spiced snickerdoodle cookies with a surprise tangy cream cheese center. These cookies are the perfect fall treat, combining the classic snickerdoodle crackle with a creamy, gooey filling.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • ½ cup light brown sugar, packed
  • ½ cup pumpkin purée (100% pumpkin, not pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 4 ounces full-fat cream cheese, softened
  • 3 tablespoons powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • ¼ cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Make the cream cheese filling: In a small bowl, beat softened cream cheese, sifted powdered sugar, and ½ teaspoon vanilla extract until smooth. Transfer to a piping bag or zip-top bag. Pipe 12 small dollops (about 1 teaspoon each) onto a parchment-lined plate. Freeze for at least 30 minutes until firm.
  2. Cream the butter and sugars: In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl.
  3. Add wet ingredients: Add pumpkin purée, egg, and 1 teaspoon vanilla extract. Beat on low speed until just combined. The mixture may look slightly curdled.
  4. Combine dry ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  5. Combine wet and dry: Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Dough will be soft and slightly sticky.
  6. Chill dough: Cover bowl with plastic wrap and refrigerate for at least 1 hour (up to 24 hours).
  7. Assemble cookies: Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop 1.5 tablespoons of dough, flatten into a 2½-inch disk. Place one frozen cream cheese dollop in center. Fold dough edges over filling, pinch to seal, and roll into a smooth ball.
  8. Coat in cinnamon sugar: Mix ¼ cup granulated sugar with 1 tablespoon cinnamon. Roll each filled ball in the mixture until fully coated.
  9. Chill again: Place coated balls on baking sheets and refrigerate for 15 minutes.
  10. Bake: Bake for 11-13 minutes, until edges are set and tops are crackled and lightly golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Freeze the cream cheese filling dollops solid for at least 30 minutes to prevent leaking. Seal dough completely around filling. Chill assembled cookies before baking for best crackle. Store in refrigerator up to 5 days; reheat in microwave 10-15 seconds.

Nutrition

Keywords: pumpkin snickerdoodle, cream cheese filled cookies, fall cookies, pumpkin cookies, snickerdoodle recipe

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