Pumpkin Snickerdoodle Cookies With Cream Cheese– Soft Spiced Fall Cookie Recipe

If you’ve baked your way through most fall cookie recipes, you know how often pumpkin, cinnamon, and spice start to blur together. This one doesn’t.

This Pumpkin Snickerdoodle Cookie Recipe stands apart. The texture lands between a chewy pumpkin cookie and a classic snickerdoodle.

A hidden cream cheese center changes everything. It softens the cookie from the inside and adds a smooth tang that balances the warmth of pumpkin spice.

If you’ve ever tried pumpkin cheesecake snickerdoodles or snickerdoodle pumpkin bread, this recipe leans closer to the former but adds structure and a longer shelf life.

Try This Recipe for Fall Baking Season

The dough starts like your typical soft pumpkin cookie: butter, sugar, and pumpkin purée form the base. But the addition of cream of tartar adds the signature tang and chew of snickerdoodle cookie recipes.

You also get that cinnamon sugar coating that defines the best snickerdoodle cookies. Inside, the cream cheese filling firms up during baking without oozing out, thanks to a smart freezer step.

This recipe meets multiple needs. It satisfies those looking for soft pumpkin snickerdoodle cookies, lovers of pumpkin cheesecake, and anyone working through their list of easy fall cookie recipes.

Pumpkin Spice Thumbprint Cookies have a similar profile, but this version leans richer, deeper, and more satisfying.

Ingredients That Deliver Structure and Flavor

Butter and two types of sugar create a chewy base. Brown sugar adds moisture and depth, while granulated sugar sharpens the sweetness.

Pumpkin purée needs to be plain, not pumpkin pie filling. That distinction matters. You want control over the spices.

The dry ingredients include flour, cream of tartar, baking soda, baking powder, salt, and warm spices. Cinnamon dominates, but nutmeg and cloves round out the profile without overwhelming. A touch of salt sharpens the overall flavor.

The cream cheese filling uses just three ingredients. Powdered sugar gives it structure, while vanilla rounds out the tang.

Freezing this mixture ahead of time makes assembly easier and the bake more consistent. I’ve tried skipping the freeze, and the results vary sometimes too gooey, sometimes uneven.

If you’re deciding between cream cheese or no filling at all, choose the filling. Without it, these cookies lean too close to a soft pumpkin oatmeal cookie. That can be lovely, but not what this recipe aims for.

For another filled pumpkin cookie, try Pumpkin Cheesecake Cookies which use a firmer dough and less sugar in the shell. They store differently, though. These snickerdoodles stay soft even after chilling.

How to Make and Chill the Dough Correctly

Cream the butter and sugars thoroughly. This is where texture begins. The butter should be fully softened, not melted. Once pumpkin purée, egg yolk, and vanilla go in, the mixture becomes silky and orange-tinted. That’s normal.

Whisk your dry ingredients in a separate bowl before adding them gradually to the wet mixture. The dough will look soft and slightly sticky. That’s expected.

Chilling makes a difference here. Without at least 45 minutes in the fridge, the dough sticks to your fingers and won’t shape cleanly around the filling. After chilling, it firms up enough to work easily without adding flour.

Assembling and Baking for Best Results

This step requires attention but isn’t complicated. Scoop some dough, flatten it gently in your hand, and place a frozen disc of cream cheese in the center. Seal it with a second layer of dough. Roll gently into a ball. If the cream cheese isn’t frozen solid, it will push out the sides.

Roll each assembled cookie in cinnamon sugar. That layer crisps slightly in the oven and mimics the best snickerdoodle cookie texture on the outside.

Bake at 350°F for about 12 minutes. You’re looking for set edges and slightly soft centers. Let them rest on the tray for 5 minutes before moving. They’ll finish setting as they cool.

For a pumpkin cookie that skips filling and focuses on spice, Pumpkin Sugar Cookies might suit you better. They’re faster and store longer at room temperature.

Storage and Serving Tips from My Notes

These cookies hold their shape well in the fridge for up to 5 days. Store them in a sealed container. I prefer layering them between sheets of parchment. You can also freeze them for 2–3 weeks. Thaw in the fridge overnight before serving.

They’re rich. A small cookie still feels like a treat. Serve them with strong black tea or coffee. I’ve also tried them next to apple slices for contrast surprisingly good.

Compared to Pumpkin Pie Cookies, these are creamier and denser. The filling adds moisture, so they don’t dry out.

What to Expect from the Texture and Flavor

Expect a cookie that feels soft all the way through, but with a faint crisp edge. The pumpkin flavor is present but not overpowering. Cinnamon leads, cream cheese follows. These are not crumbly cookies. They chew like soft-baked bakery cookies.

Compared to standard snickerdoodle recipes, these have more warmth and softness. The spice blend isn’t just about heat—it supports the pumpkin. These feel seasonal, but not overly sweet.

If you’re looking for a snickerdoodle variation without pumpkin, you may want to start with a basic [Snickerdoodle Cookie Recipe] and then adjust. This version makes no compromises, though. It’s a full fall cookie.

Save and Share Your Cookie Experience

Save this recipe to your Fall Cookie Recipes or Pumpkin Cookies board on Pinterest to keep it ready for October weekends, bake sales, or quiet evenings.

Leave a comment if you try these. Let me know how the filling worked for you, or if you made any swaps. I test often, but I learn the most from other bakers.