These pumpkin pie cookies are snickerdoodle cookies stuffed with pumpkin cheesecake filling. These cookies taste just like pumpkin pie in cookie form! Instead of regular pumpkin pie filling, it is pumpkin cheesecake which tastes way better!

Pumpkin pie cookies on a wire rack topped with cinnamon sugar.

These pumpkin pie cookies are the perfect cookie. It combines a snickerdoodle cookies with pumpkin cheesecake filled on top. I was debating if these cookies were going to be pumpkin cookies or snickerdoodles, but the snickerdoodle cookies make the filling stand out.

One cookie split in half.

Tips for making cookies

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cookies to not spread.
  • Tip 2: If the cookies are spreading, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
  • Tip 3: If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
  • Tip 4: The cookies should be slightly underdone, because they will continue to cook as they cool. This helps to make sure they have chewy centers.

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Pumpkin pie in a glass bowl.
The pumpkin cheesecake filling can be made after cookies are done baking.
Cookie dough in a glass bowl
Make the snickerdoodle cookie dough, let it rest for 10 minutes before scooping.
Cookie dough ball on a cookie sheet.
After scooping, roll the cookie dough in cinnamon sugar.
Cookie dough ball with a hole in the middle.
Press a tablespoon into the cookie dough ball to create a hole. After baking, press the hole done again.
Bite missing from cookie.

For more pumpkin recipes, try my Pumpkin Cookie Dough Cheesecake and Mini Pumpkin Pies.

Pumpkin Pie cookies on a wire rack.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Pumpkin pie cookies on a wire rack topped with cinnamon sugar.
5 from 9 reviews

Pumpkin Pie Cookies

Stephanie Rutherford
These pumpkin pie cookies are a snickerdoodle cookies stuffed with pumpkin cheesecake pie filling. These cookies taste just like pumpkin pie but in a cookie!
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Prep Time: 30 minutes
Cook Time: 11 minutes
Total Time: 41 minutes
Servings: 18 Cookies

Ingredients
 
 

Pumpkin Cheesecake Pie Filling

  • 6 oz Cream cheese, room temperature
  • 3/4 cup Pumpkin puree, blotted all moisture out
  • 1/2 cup Powdered sugar
  • 1 1/4 tsp Ground cinnamon
  • 1 tsp Pumpkin pie spice
  • 1 tsp Pure vanilla extract

Snickerdoodle Cookies

  • 1/2 cup Unsalted butter, melted
  • 3/4 cups White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1 Large egg, room temperature
  • 1 1/2 cups All-purpose flour
  • 1/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 TBSP Cornstarch
  • 1/2 tsp Salt

Cinnamon Sugar

  • 1/2 cup White granulated sugar
  • 1 tsp Ground cinnamon

Instructions
 

Snickerdoodle Cookies

  • In a medium bowl, sift the flour, baking powder, baking soda, salt, and cornstarch.
    1 1/2 cups All-purpose flour, 1/4 tsp Baking powder, 1/4 tsp Baking soda, 1/2 TBSP Cornstarch, 1/2 tsp Salt
  • In a large bowl, whisk the melted butter (make sure it is melted and cooled to room temperature first), sugar, vanilla, and eggs until smooth. Add in the dry ingredients and use a rubber spatula to mix until combined.
    3/4 cups White granulated sugar, 1 tsp Pure vanilla extract, 1 Large egg, 1/2 cup Unsalted butter
  • Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
  • Use a small cookie scoop and scoop the cookie dough.
  • Mix the sugar and cinnamon in a small bowl. Roll the cookie dough ball into the cinnamon sugar. Place 12 cookie dough balls per cookie sheet. Use a 1 Tablespoon to make a hole in the middle of the cookie.
    1/2 cup White granulated sugar, 1 tsp Ground cinnamon
  • Bake for 9-10 minutes. Bake until the cookies have lightly golden edges.
  • Let the hot cookies sit on the hot pans for 5 minutes before dipping the cookies into the cinnamon sugar. Let them cool completely before using the pumpkin pie filling.

Pumpkin Cheesecake Pie Filling

  • Place the pumpkin puree on a plate. Press several paper towels on the puree. Press one towel at a time until the most of the moisture is absorbed out of the puree.
    3/4 cup Pumpkin puree
  • In a small bowl, beat the cream cheese on high speed for 2 minutes. Add in powdered sugar, cinnamon, pumpkin pie seasoning, and vanilla. Mix on low until combined.
    6 oz Cream cheese, 1/2 cup Powdered sugar, 1 1/4 tsp Ground cinnamon, 1 tsp Pure vanilla extract, 1 tsp Pumpkin pie spice
  • Use 1 Tablespoon and scoop a dollop of pie filling into the middle on the cookies.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 176kcal, Carbohydrates: 27g, Protein: 2g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 23mg, Sodium: 117mg, Potassium: 49mg, Fiber: 1g, Sugar: 15g, Vitamin A: 1874IU, Vitamin C: 0.5mg, Calcium: 22mg, Iron: 1mg
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