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!
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.
The best part about these cookies is the filling! It has cream cheese, pumpkin puree and spices that is filled on top of the cookies.
For more pumpkin cookies, try Pumpkin Cheesecake Cookies, Pumpkin S'mores Cookies, and Chewy Pumpkin Oatmeal Cookies.
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Why This Recipe Works
- Snickerdoodle cookies- These are sweet cookies dipped in cinnamon sugar.
- Pumpkin pie filling- The filling is made and filled on top of the cookies.
- Easy to make- Both the cookie dough and the pumpkin cheesecake filling is easy to make and kid approved.
Ingredient Notes
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Cream cheese- Use full fat cream cheese. Pull this out 2 hours before using.
- Pumpkin puree- Use canned pumpkin puree like Libby's. Do not use pumpkin pie filling. Lay the pumpkin puree on a plate and use a paper towel to soak up the moisture. Do this 4 times.
- Unsalted butter- Melt the butter and let it cool until it is room temperature before using.
- Eggs- Pull the large eggs out 2 hours before using.
- Cornstarch- This helps to soften the cookie texture.
- Cinnamon sugar- The cookie dough balls are rolled in cinnamon sugar before and after baking.
Step By Step Instructions
Here is how to make and bake these cookies and stuff them. For this recipe you need a hand mixer for the pumpkin cheesecake, but for the cookie dough you don't need an electric mixer!
STEP 1: Mix the dry ingredients. In a medium bowl, mix the all-purpose flour, baking powder, baking soda, cornstarch and salt.
STEP 2: Mix the wet ingredients. In a large bowl, use a whisk to mix the melted butter, white sugar, vanilla, and eggs.
Pour the flour mixture on top of the wet ingredients and use a rubber spatula to mix until combined.
STEP 3: Scoop. Use a cookie scoop to scoop the cookie dough. Roll the cookie dough in cinnamon sugar. Then, use a 1 Tablespoon to press a hole in the cookie dough.
STEP 4: Bake. Bake the cookies for 9-10 minutes until the edges are golden. Let the cookies sit for 10 minutes and roll in cinnamon sugar again.
Cool completely on a cooling rack.
STEP 5: Make the pumpkin cheesecake. In a small bowl, beat the cream cheese and pumpkin puree on medium speed for 2 minutes. Then, add the powdered sugar, cinnamon, pumpkin pie spice, and vanilla extract and mix on low speed until combined.
Use a 1 Tablespoon to scoop a dollop of filling on top of the cookie.
Expert Baking Tips
- 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.
- 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.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone, because they will continue to cook as they cool. This helps to make sure they have chewy centers.
FAQ
No. This is because the cookies need to be big enough to stuff with the filling.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before baking.
Storing and Freezing
Store these pumpkin pie cookies in an airtight container in the fridge up to 5 days. They need to be cold because of the cream cheese.
Freezing
Freeze the baked cookies in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
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.
📖 Recipe
Pumpkin Pie Cookies
Ingredients
Pumpkin Cheesecake Pie Filling
- 6 oz Cream cheese room temperature
- ¾ cup Pumpkin puree blotted all moisture out
- ½ cup Powdered sugar
- 1 ¼ teaspoon Ground cinnamon
- 1 teaspoon Pumpkin pie spice
- 1 teaspoon Pure vanilla extract
Snickerdoodle Cookies
- ½ cup Unsalted butter melted
- ¾ cups White granulated sugar
- 1 teaspoon Pure vanilla extract
- 1 Large egg room temperature
- 1 ½ cups All-purpose flour
- ¼ teaspoon Baking powder
- ¼ teaspoon Baking soda
- ½ tablespoon Cornstarch
- ½ teaspoon Salt
Cinnamon Sugar
- ½ cup White granulated sugar
- 1 teaspoon Ground cinnamon
Instructions
Snickerdoodle Cookies
- In a medium bowl, sift the flour, baking powder, baking soda, salt, and cornstarch.1 ½ cups All-purpose flour, ¼ teaspoon Baking powder, ¼ teaspoon Baking soda, ½ tablespoon Cornstarch, ½ teaspoon 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.¾ cups White granulated sugar, 1 teaspoon Pure vanilla extract, 1 Large egg, ½ 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.½ cup White granulated sugar, 1 teaspoon 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.¾ 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, ½ cup Powdered sugar, 1 ¼ teaspoon Ground cinnamon, 1 teaspoon Pure vanilla extract, 1 teaspoon Pumpkin pie spice
- Use 1 Tablespoon and scoop a dollop of pie filling into the middle on the cookies.
Brittani says
Hi Stephanie!
Instead of pumpkin puree, can I add sweet potato?
Thanks so much,
Brittani