This recipe has been a fall favorite in my kitchen since the first time I combined boxed snickerdoodle mix with a spoonful of pumpkin and a little cheesecake. I discovered the combination one October afternoon while cleaning out my pantry: a 17.5 ounce snickerdoodle mix, a can of pumpkin puree, and leftover cream cheese from a bagel spread. I wanted something quick, nostalgic, and cozy for a chilly afternoon, and the resulting pumpkin snickerdoodle cookie with a creamy cheesecake center became an instant hit. The cookies are soft and cakey, with the warm spices of pumpkin pie seasoning and the tangy, slightly sweet surprise of the cheesecake in the middle. Every bite gives you the familiar cinnamon-sugar snap of a snickerdoodle followed by moist pumpkin and a velvety cheesecake pocket — it’s like a miniature pumpkin pie hugged by a cookie. I love making a batch for neighbors during the holidays because they travel well and sit beautifully on a dessert table. The recipe is forgiving and fast: with little hands to help roll the centers and a brief stint in the freezer, you can assemble 24 cookies in under an hour of active time. These cookies freeze and thaw beautifully, making them ideal for make-ahead hosting.

Ingredients

• Snickerdoodle cookie mix (17.5 ounce package): I use a standard boxed mix for speed; it yields the soft, slightly tangy cookie base. Brand matters less than freshness — check the package date.
• Pumpkin pie spice (2 teaspoons): Use store-bought or your homemade blend for consistent warmth; it provides cinnamon, nutmeg, ginger and a hint of clove that define the pumpkin profile.
• Pumpkin puree (3/4 cup): Canned 100% pumpkin puree (not pumpkin pie filling) keeps moisture and flavor steady — avoid overly wet puree to maintain dough texture.
• White chocolate chips (3/4 cup): Adds pockets of sweet, creamy contrast. I prefer Ghirardelli or a high-quality store brand for melt and flavor.
• Cream cheese (6 ounces, softened) for filling: Full-fat, softened to room temperature so you can whip a silky center; low-fat cream cheese will make the filling less rich.
• Dark brown sugar (3 tablespoons): Use dark for deeper molasses notes; light brown sugar is an acceptable swap but the filling will be slightly less caramel-like.
• Vanilla extract (1/2 teaspoon): Adds warmth and rounds the cheesecake flavor; use pure vanilla for best results.

Instructions

Prepare pans and sugar packet: Line two large baking sheets with parchment paper. Open the 17.5 ounce snickerdoodle cookie mix and remove the cinnamon-sugar packet; set that packet aside in a shallow bowl for later rolling. This keeps the cookies from developing a crunchy exterior too early. Mix cookie dough: In a medium bowl, whisk together the dry cookie mix and 2 teaspoons pumpkin pie spice until evenly distributed. Stir in 3/4 cup pumpkin puree until a soft, cohesive dough forms. Fold in 3/4 cup white chocolate chips; the dough should be pliable but not sticky. Chill briefly if too soft to handle. Portion cookie dough: Use a 1 1/2 tablespoon cookie scoop to form uniform balls and place them on one prepared sheet. Flatten each ball gently with the palm of your hand or bottom of a glass into a thick disc — this helps when enclosing the cheesecake filling later. Transfer the tray to the freezer to firm the discs for about 10 minutes. Make cheesecake filling: Beat 6 ounces softened cream cheese with 3 tablespoons dark brown sugar and 1/2 teaspoon vanilla extract until light and fluffy, about 3 minutes on medium speed. Use a teaspoon to scoop small balls of cheesecake filling, then place them on the second prepared tray and freeze the filling balls for 15 minutes to firm up for easier assembly. Assemble cookies: Preheat oven to 350°F. Remove cookie discs and cheesecake balls from the freezer. Place a chilled cheesecake ball in the center of each cookie disc, fold the dough over completely, and roll into a smooth ball. Roll assembled balls in the reserved cinnamon-sugar packet so each cookie has a thin, spicy coating. Space about 2 inches apart on lined baking sheets to allow gentle spreading. Bake and cool: Bake for 12 to 16 minutes, rotating sheets halfway if baking multiple pans, until edges are lightly browned but centers remain soft. Let cool on the pan for 5 to 10 minutes, then transfer to a wire rack. Serve warm to enjoy melty cheesecake pockets or cooled for neat packaging.

Storage Tips

For short-term storage, place cooled cookies in a single layer in an airtight container with parchment between layers to prevent sticking; they remain best for 2 to 3 days at room temperature. To keep the cheesecake center firmer, refrigerate for up to 5 days. For long-term storage, freeze baked cookies on a tray then transfer to a heavy-duty freezer bag; they’ll keep well for 2 to 3 months. Reheat frozen cookies gently in a 325°F oven for 6–8 minutes to refresh the texture, or microwave briefly (10–15 seconds) for a warm, gooey center.

Ingredient Substitutions

If you prefer not to use a boxed snickerdoodle mix, substitute 2 cups of your favorite snickerdoodle dough made from scratch; adjust pumpkin so the dough remains soft but not sticky. Swap white chocolate chips for chopped toasted pecans or milk chocolate chips for a different flavor profile. For a lighter filling, blend 4 ounces cream cheese with 1/4 cup Greek yogurt and 2 tablespoons powdered sugar, but note this will be tangier and less rich. For a dairy-free version, use dairy-free cream cheese and vegan white chocolate chips, but be aware texture and flavor will be slightly different.

Serving Suggestions

Serve warm with a dusting of cinnamon or alongside a scoop of pumpkin ice cream for an indulgent dessert plate. These cookies are beautiful on holiday cookie trays paired with ginger snaps and shortbread. For a brunch spread, offer alongside spiced coffee or hot apple cider. Garnish with a small caramel drizzle or a sprinkle of flaky sea salt to balance the sweetness for adult guests.

Cultural Background

The snickerdoodle is an American classic with German origins in the cinnamon-sugar cookie family; its tang often comes from cream of tartar in traditional recipes. Pumpkins are a fall staple in North American cuisine, celebrated in pies and breads since colonial times. Combining pumpkin and snickerdoodle marries two autumnal traditions — the warm spice profile of snickerdoodles and the moist, subtle sweetness of pumpkin — and adding a cheesecake center nods to the rich tradition of American cream-cheese desserts.

Seasonal Adaptations

In late fall, boost the spice with 1/2 teaspoon ground cardamom or a pinch of allspice for deeper warmth. For winter holidays, add 1 tablespoon of maple syrup to the cheesecake mixture for a maple-cream cheese center. In early autumn when fresh squash is available, roast and puree your own sugar pumpkin, then strain to match the moisture of canned puree. For a spring twist, reduce spices and add lemon zest to the filling for a brighter bite.

Meal Prep Tips

Assemble raw cookies up to the point of baking and freeze them on sheets, then store in an airtight container; bake straight from frozen with a few extra minutes when needed. Portion cheesecake centers into a silicone ice cube tray to make uniformly sized balls that are easy to pop into dough discs. When transporting to events, layer cookies between parchment in a shallow tin to avoid crushing the centers. This approach saves time on the day of your event and ensures consistent results.

These pumpkin cheesecake cookies encapsulate the best of autumn in a portable, sharable bite. They are perfect for holiday trays, gift tins, or a cozy afternoon treat — and with a few small adjustments you can make them suit any celebration. I hope you enjoy making and sharing them as much as I do.