Easy Pumpkin Cheesecake Snickerdoodles
I made these because I wanted pumpkin everything, but I also wanted cookies that looked like I tried harder than I did. Enter: Easy Pumpkin Cheesecake Snickerdoodles — the love child of autumn, dairy, and someone who refused to choose between a cookie and a cheesecake. They’re soft, cinnamon-kissed, and suspiciously adult (cheesecake swirl: fancier than your average cookie, lazier than an actual cheesecake). Try them because dessert should be impressive without requiring a single soul to judge your baking techniques.
My husband announced he was “helping” by preheating the oven — then spent 20 minutes texting recipes to his mother while the oven sat at 450°F. The first batch became modern art: burnt, puckered, and oddly inspiring. We ate the second batch while laughing about the first, so honestly both were wins. Also, my kid tried to name them on the spot and landed on “pumpcicle blobs.” I let it slide. Parenting is about lower standards and higher snacks.
MORE OF OUR FAVORITE…
Why You’ll Love This Easy Pumpkin Cheesecake Snickerdoodles
– They bake like regular cookies but taste like you brought a whole season to the party.
– Soft center, slightly crisp edge — like my willpower around Halloween candy.
– Cheesecake swirl makes them look fancy, which is great for pretending you meal-prepped.
– They hold up to dunking and judgment — both from coffee and picky relatives.
Time-Saving Hacks
– Shortcut: Use store-bought snickerdoodle mix and swirl in a quick cream cheese + pumpkin mash. Yes, I judged myself, then ate eight.
– One-bowl cheat: Microwave the cream cheese briefly so it’s spreadable and you don’t need extra bowls. Accept the tiny scorch risk like the rebel you are.
– Skip chilling: Roll, coat, and bake. Texture might shift a smidge — tell guests it’s “rustic.”
– Dish avoidance: Line your trays and mix in the same bowl. I don’t wash fewer dishes; I just strategically bake more to justify it.
– Speedy swirl: Drop dollops of cheesecake on top of each cookie and swirl with a skewer instead of painstakingly layering.
Serving Ideas
– Pair with hot coffee if you’re adulting. Pair with cold milk if you’re nostalgic. Pair with wine if the kids drove you nuts today.
– Top with a drizzle of caramel when you want to impress someone who judges caramel.
– Serve warm with a scoop of vanilla ice cream and pretend calorie math is optional.
– Keep it simple: a plate, a napkin, and zero expectations.
What to Serve It With
Tips & Mistakes
– Don’t overmix the batter unless you enjoy hockey-puck ambition.
– If your swirls blend too much, your cookies will taste exactly like regular pumpkin cookies — which is not the crime you think it is, but also not the point.
– If they flatten, your oven might be lying about its temperature. Invest in a cheap oven thermometer or a more dramatic hobby.
– Burnt cinnamon nibs are a thing. Use a light hand when coating the tops unless you enjoy smoky spice.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
Frequently Asked Questions
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Easy Pumpkin Cheesecake Snickerdoodles
Ingredients
Main Ingredients
- 1 cup butter, softened
- 1.5 cups granulated sugar
- 0.5 cups brown sugar
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 0.5 teaspoon salt
- 1 cup cream cheese, softened
- 1 egg large egg
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Add the pumpkin puree and egg to the mixture, and mix until fully combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- In another bowl, beat the softened cream cheese until smooth.
- Spoon a small amount of the pumpkin dough, add a dollop of cream cheese filling, then top with more dough and roll into a ball.
- Place on a baking sheet and bake for about 10 minutes, until lightly golden.