
And as far as perfection goes, these yummy cheesecake stuffed snickerdoodle cookies are as close to pumpkin perfection as it gets. There’s a layer of fluffy creamcheese stuffed in between a two layers of moist pumpkin cookie. The combo is out of this world! It really got me thinking why people don’t pair cream cheese and pumpkin more often!

Ingredients
- For the Pumpkin Cookies:
- 4 cups all-purpose flour
- 1 and 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp pumpkin spice or ground nutmeg
- 1 cup unsalted butter at room temp
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 3/4 cup pumpkin puree
- 1 egg large
- 2 tsp vanilla extractCreamcheese Filling Ingredients:
- 8 ounces cream cheese softened
- ¼ cup sugar
- 1 teaspoon vanilla extract
- Cinnamon-sugar coating:
- ½ cup granulated sugar
- 1 tsp. ground cinnamon
Instructions
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and pumpkin spice; Set aside.
- In a separate large bowl, beat together the butter and sugars on medium high-speed until fluffy, about 2 minutes.
- Beat in puree, egg and then add vanilla. Slowly add dry ingredients on low-speed just until combined. Cover and chill dough for an hour or overnight in the refrigerator.
- To make the cream cheese filling: beat cream cheese, sugar and vanilla together. Chill for 30-60 minutes.
- Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
- To make the cookies: take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar-coating and place on the prepared baking sheet, 2 inches apart.
- Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
- Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack. Cookies will stay fresh in an airtight container on countertop for up to 5 days.
Notes
Recipe Source: Bakeaholic Mama
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This looks awesome! Love that filling 🙂
These look and sound delicious. I want to bake them. Quick question – do I bake the cookies on the parchmont paper or directly on the baking sheet. What type of paper can go in the oven? Thx, SL
Thanks! I baked them directly on the parchment paper. Usually any type of parchment paper is oven safe. Honestly I don’t have a particular brand, I use whatever I have on hand.
Also, if you don’t have parchment paper you can also spray the pan with cooking spray and bake them that way too.