Indulge in Autumn Bliss: Stuffed Pumpkin Pie Cookies with Creamy Cheesecake Filling
Prepare to fall in love with these extraordinary Pumpkin Pie Cookies – a delightful fusion of a classic snickerdoodle cookie reimagined with a decadent pumpkin cheesecake filling. These aren’t just cookies; they’re a miniature culinary masterpiece, capturing the quintessential flavors of your favorite autumn dessert, pumpkin pie, but in an even more irresistible, handheld form. Forget traditional pumpkin pie filling; our secret lies in the luscious pumpkin cheesecake center, elevating these treats to an unparalleled level of deliciousness that will have everyone reaching for more.
Every bite of these pumpkin-spiced snickerdoodle cookies offers a harmonious blend of chewy texture and creamy indulgence. The soft, cinnamon-sugar-coated snickerdoodle base perfectly complements the rich, spiced pumpkin cheesecake hidden within. We debated extensively whether to use a plain pumpkin cookie dough or a snickerdoodle base, but the warm, familiar notes of cinnamon and sugar in the snickerdoodle truly make the vibrant pumpkin cheesecake filling pop, creating a symphony of flavors that defines cozy autumn baking. It’s the ultimate fall cookie experience, combining comfort and sophistication in one delightful package.
The star of this recipe is undoubtedly the incredible filling! Crafted with silky cream cheese, pure pumpkin puree, and a carefully selected blend of warm spices, this creamy center is generously dolloped into each cookie, transforming a simple snickerdoodle into a gourmet treat. It’s a filling so good, you’ll want to eat it with a spoon!
If you’re as passionate about pumpkin-flavored cookies as we are, be sure to explore more of our delightful recipes: try our Pumpkin Cheesecake Cookies, our fun Pumpkin S’mores Cookies, or the comforting Chewy Pumpkin Oatmeal Cookies for more seasonal joy.
Why This Pumpkin Pie Cookie Recipe Will Be Your New Fall Favorite
- Irresistible Snickerdoodle Base: Our pumpkin pie cookies start with a classic snickerdoodle dough, renowned for its soft, chewy texture and its signature coating of cinnamon sugar. This sweet and spicy exterior provides the perfect comforting embrace for the rich filling, offering a familiar taste that transitions beautifully into the unexpected. The tender crumb and aromatic cinnamon create an ideal foundation that prevents the cookies from being overly sweet, allowing the pumpkin cheesecake to truly shine.
- Decadent Pumpkin Cheesecake Filling: Move beyond basic pumpkin fillings! This recipe features a luxurious pumpkin cheesecake filling made with smooth cream cheese, real pumpkin, and a symphony of warming spices. It’s incredibly creamy, rich, and bursting with authentic fall flavor, offering a superior taste and texture that elevates these cookies from good to absolutely extraordinary. This is the secret ingredient that truly makes these cookies taste like a slice of pumpkin pie.
- Surprisingly Easy to Create: Don’t let the gourmet appearance fool you – these pumpkin cheesecake snickerdoodles are surprisingly straightforward to prepare. Both the soft snickerdoodle cookie dough and the creamy pumpkin cheesecake filling come together with minimal fuss. You won’t even need an electric mixer for the cookie dough, making it a perfect baking project for all skill levels, even fun for kids to help out with (under supervision, of course!).
Essential Ingredient Notes for Perfect Pumpkin Pie Cookies
Understanding your ingredients is key to successful baking. Here are detailed notes on the key components for these delightful pumpkin pie cookies. For the complete list of quantities, please refer to the detailed recipe card at the end of this post.
- Cream Cheese: Always opt for full-fat block cream cheese for the creamiest, richest filling. Low-fat or whipped cream cheese varieties contain too much water and will result in a runny, less flavorful filling. Ensure your cream cheese is at room temperature for at least two hours before you begin. This is crucial for achieving a smooth, lump-free cheesecake filling that whips up beautifully and blends seamlessly with other ingredients.
- Pumpkin Puree: Use 100% pure canned pumpkin puree, not pumpkin pie filling, which is pre-spiced and sweetened. The most important step for your pumpkin puree is blotting out excess moisture. Spread the puree thinly on a plate lined with several layers of paper towels, then press more paper towels on top to absorb the water. Repeat this process about four times until a significant amount of moisture has been removed. This crucial step prevents your cheesecake filling from becoming watery and ensures a thick, creamy consistency.
- Unsalted Butter: For the snickerdoodle cookies, you’ll need melted unsalted butter. After melting, allow the butter to cool completely to room temperature. Using warm butter can cause the cookie dough to be too soft and lead to excessive spreading during baking, compromising the shape and texture of your cookies. Unsalted butter gives you control over the overall saltiness of the recipe.
- Eggs: Large eggs should also be at room temperature. Room temperature eggs emulsify better with other ingredients, creating a more uniform and stable cookie dough. This leads to a more consistent texture in your baked cookies. Take them out of the refrigerator at least two hours before baking.
- Cornstarch: A small amount of cornstarch is a secret ingredient that contributes significantly to the soft and chewy texture of the snickerdoodle cookies. It helps to tenderize the dough, ensuring your cookies stay soft for days and don’t become crumbly or hard.
- Cinnamon Sugar: This iconic snickerdoodle coating is essential. You’ll roll your cookie dough balls in cinnamon sugar before baking, and for an extra burst of flavor and a beautiful shimmering finish, roll them again in cinnamon sugar immediately after they come out of the oven, while they are still warm. This double-coating method locks in moisture and maximizes that irresistible spicy-sweet crunch.
- Flour, Baking Powder & Baking Soda: Standard all-purpose flour provides the structure for the cookies. Baking powder and baking soda are your leavening agents, working together to give the cookies their characteristic lift and soft, pillowy texture. Ensure they are fresh for optimal results.
- Vanilla Extract: Pure vanilla extract enhances all the other flavors, adding a warm, aromatic depth to both the cookie dough and the cheesecake filling.
Smart Ingredient Substitutions and Adaptations
- Dairy-Free Option: For those with dairy sensitivities or preferences, this recipe can be adapted. You can successfully substitute your favorite dairy-free cream cheese (ensure it’s a firm, block style, not spreadable) and plant-based butter alternatives. Always check that your chosen products are suitable for baking and yield similar results to their dairy counterparts.
- Gluten-Free Exploration: While this recipe has not been extensively tested with gluten-free flour blends, many successful adaptations of snickerdoodles exist using a 1:1 gluten-free baking flour (containing xanthan gum). If you decide to experiment, please let us know your results! Adjustments to liquid might be necessary, as gluten-free flours can absorb moisture differently.
- Spice Variations: Feel free to adjust the spices in the pumpkin cheesecake filling to suit your taste. While pumpkin pie spice is a convenient blend, you can enhance or swap individual spices. Consider adding a pinch of ground ginger, nutmeg, or a tiny dash of cloves for a more complex flavor profile.
Step-By-Step Guide to Baking Pumpkin Pie Cookies
Crafting these delicious pumpkin pie cookies is a rewarding process. Follow these detailed steps to ensure perfectly baked, beautifully stuffed treats. You’ll need a hand mixer for the silky pumpkin cheesecake filling, but for the snickerdoodle cookie dough, a simple whisk and spatula will do the trick!
STEP 1: Prepare Your Dry Ingredients. In a medium-sized bowl, meticulously whisk together the all-purpose flour, baking powder, baking soda, cornstarch, and salt. Sifting these ingredients together will ensure they are evenly distributed and help prevent lumps in your final cookie dough, leading to a more consistent cookie texture.
STEP 2: Combine the Wet Ingredients. In a separate, larger mixing bowl, use a whisk to thoroughly combine the cooled melted butter, white granulated sugar, pure vanilla extract, and room-temperature eggs. Whisk until the mixture is smooth and well-incorporated. This forms the flavorful base of your snickerdoodle cookies. Once combined, gradually add the dry flour mixture to the wet ingredients. Using a rubber spatula, gently fold the ingredients together until they are just combined. Be careful not to overmix, as this can lead to tough cookies.
STEP 3: Scoop and Prepare for Filling. Using a medium cookie scoop (about 1.5-2 tablespoons), portion out the cookie dough. Gently roll each scoop into a smooth ball. In a small bowl, combine your cinnamon and sugar for the coating. Roll each cookie dough ball generously in the cinnamon sugar mixture, ensuring it’s evenly coated. Next, using the back of a 1 Tablespoon measuring spoon or your thumb, carefully press a significant indentation into the center of each cookie dough ball. This creates the perfect pocket for your delicious pumpkin cheesecake filling.
STEP 4: Bake and Cool the Cookies. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy removal and cleanup. Place the prepared cookie dough balls about 2 inches apart on the baking sheets. Bake for 9-10 minutes, or until the edges are lightly golden and the centers are still soft-looking. Do not overbake! Remove the cookies from the oven and, while still warm, allow them to sit on the hot baking sheets for 5 minutes. This allows them to set slightly. Then, gently roll the warm cookies in fresh cinnamon sugar once more for an extra boost of flavor and a beautiful sparkle. Transfer the cookies to a wire cooling rack and allow them to cool completely before proceeding to the next step. It’s essential they are fully cooled to prevent the cheesecake filling from melting.
STEP 5: Create the Pumpkin Cheesecake Filling. While the cookies are cooling, prepare your decadent filling. In a small bowl, using a hand mixer, beat the softened cream cheese and blotted pumpkin puree together on medium speed for about 2 minutes, until smooth and creamy. Next, add the powdered sugar, ground cinnamon, pumpkin pie spice, and vanilla extract. Mix on low speed until all ingredients are just combined and the filling is uniform. Be careful not to overmix, which can incorporate too much air. Once your cookies are completely cool, use a 1 Tablespoon measuring spoon to scoop a generous dollop of the creamy pumpkin cheesecake filling into the indentation of each cookie.
Expert Baking Tips for Flawless Pumpkin Pie Cookies
- Accurate Flour Measurement is Key: Improperly measured flour is a common pitfall in baking. Always use the “spoon and level” method: gently spoon flour into your measuring cup until it overflows, then level it off with a straight edge (like the back of a knife). Never scoop your measuring cup directly into the flour bag, as this compacts the flour, leading to significantly more flour than needed. Too much flour will result in dry, dense cookies that won’t spread properly. For ultimate accuracy, use a kitchen scale to measure flour by weight.
- Troubleshooting Cookie Spread: If your cookies are spreading more than desired, there are a few common culprits and solutions. First, always use parchment paper on your baking sheets; this helps prevent sticking and promotes even baking. If spreading persists, check that your melted butter was truly cooled to room temperature before mixing with other ingredients. Butter that is too warm can cause excessive spread. As a last resort, if your dough feels overly soft or sticky, chill the scooped cookie dough balls in the refrigerator for 10-15 minutes before baking. This helps firm up the butter, resulting in less spread.
- High-Altitude Baking Adjustments: Bakers at higher altitudes often need to make small adjustments to recipes. If you live at a high elevation, consider adding an extra 2 Tablespoons of all-purpose flour to the dough. This slight increase in dry ingredients can help maintain the cookie’s structure and prevent excessive spreading, common in high-altitude baking.
- Embrace Slightly Underbaked Centers: For perfectly chewy pumpkin pie cookies, remove them from the oven when the edges are set and lightly golden, but the centers still look slightly soft or underdone. The cookies will continue to cook slightly from their residual heat as they cool on the hot baking sheet. This technique is crucial for achieving that desirable soft and chewy texture in the middle, ensuring your cookies aren’t dry or crumbly.
- Don’t Overmix the Dough: Once you add the dry ingredients to the wet, mix just until combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies instead of the soft, tender snickerdoodles you desire.
- Room Temperature Ingredients are Non-Negotiable: As mentioned, ensure cream cheese, butter (after melting and cooling), and eggs are all at room temperature. This allows them to emulsify correctly, creating a smoother dough and filling, leading to a better overall texture and consistent bake.
Frequently Asked Questions About Pumpkin Pie Cookies
It is not recommended to significantly reduce the size of these pumpkin pie cookies. The design requires the cookies to be large enough to comfortably hold a generous dollop of the pumpkin cheesecake filling. Making them too small would make the stuffing process difficult and might compromise the cookie’s structural integrity, leading to a less satisfying experience.
Absolutely! The unbaked cookie dough balls freeze beautifully. After scooping and rolling them in cinnamon sugar (but before making the indentation), place them on a baking sheet and freeze until firm. Once solid, transfer them to an airtight container or a freezer-safe bag. They can be stored in the freezer for up to 30 days. When you’re ready to bake, let the cookie dough balls thaw at room temperature for about 30-60 minutes before proceeding with making the indentation and baking as directed.
Yes, you can chill the snickerdoodle cookie dough overnight. In fact, chilling can sometimes enhance the flavor and texture. However, we recommend forming the cookie dough into balls first before chilling. Wrap the individual cookie dough balls (or the entire bowl of dough, if you prefer) tightly in plastic wrap to prevent them from drying out. When you’re ready to bake, allow the dough to come back to room temperature before attempting to make the indentations and baking. This makes the dough more pliable and easier to work with.
No, it is crucial to use 100% pure pumpkin puree, not pre-made pumpkin pie filling. Pumpkin pie filling contains added sugars and spices, which would make your cheesecake filling overly sweet and alter the flavor profile significantly. Furthermore, pumpkin pie filling often has a different consistency that won’t blend correctly with cream cheese, potentially resulting in a runny or grainy filling. Always stick to pure pumpkin puree for the best results.
Creative Recipe Variations to Explore
- Simplify the Coating: If you’re pressed for time or prefer a less intense cinnamon flavor, you can skip the second rolling in cinnamon sugar after baking. The initial coating before baking will still provide plenty of classic snickerdoodle essence.
- Frosted Flat Cookies: For a different presentation, you can bake the cookies without creating the indentation. Once completely cooled, spread the pumpkin cheesecake filling evenly over the entire surface of each flat cookie, similar to a frosted sugar cookie. This offers a different texture and a more prominent frosting-like experience.
- Add a Drizzle: Elevate the visual appeal and flavor by drizzling a thin caramel sauce or a sprinkle of chopped pecans over the pumpkin cheesecake filling once it’s set. This adds another layer of texture and sweetness.
Recommended Special Baking Tools
While this recipe is designed to be accessible, a few specific tools can make the baking process smoother and ensure professional-looking results:
- Parchment Paper: Using premade sheets of parchment paper is a game-changer for baking. It ensures non-stick release, even baking, and makes cleanup incredibly easy compared to wrestling with a roll of parchment paper.
- Large Cookie Scoop: A quality OXO cookie scoop helps create uniformly sized cookies, ensuring they bake evenly and look consistent. This is especially useful for recipes where consistency is key for both appearance and proper stuffing.
Storing and Freezing Your Pumpkin Pie Cookies
Due to the cream cheese in the filling, proper storage is essential to maintain freshness and safety.
Store these delightful pumpkin pie cookies in an airtight container in the refrigerator for up to 5 days. It’s crucial that they are kept cold to preserve the cream cheese filling. For the best flavor and texture, allow them to come to room temperature for about 15-20 minutes before serving, or enjoy them chilled for a refreshing treat.
Freezing Baked Cookies
You can also freeze the baked and filled cookies for longer storage. Place the cooled cookies in a single layer on a baking sheet and freeze until firm (this prevents them from sticking together). Once solid, transfer them to an airtight, freezer-safe container or a heavy-duty freezer bag, separating layers with parchment paper. Freeze for up to 30 days. To enjoy, thaw the cookies at room temperature for 1-2 hours before serving. This makes them perfect for preparing ahead for holiday gatherings or when a sudden pumpkin craving strikes!
Other Cookie Recipes To Try
Indulge in More Pumpkin-Inspired Recipes
- Hearty Pumpkin Oatmeal Cookies
- Sweet Pumpkin Caramel Cookies
- Classic Pumpkin Chocolate Chip Cookies
- Fun Pumpkin S’mores Cookies
- Chewy Pumpkin Snickerdoodles
We love hearing from you! If you tried and loved this recipe, please make sure to leave a STAR REVIEW below. Don’t forget to tag us on Instagram @stephaniesweettreats with your creations. For more delicious recipe ideas and inspiration, make sure to follow us on Pinterest. Happy baking!
Pumpkin Pie Cookies
Print Recipe
Pin Recipe
Leave a Review
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.
- 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.
- Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper.
- Use a small cookie scoop to scoop the cookie dough into uniform balls.
- Mix the sugar and cinnamon in a small bowl. Roll each cookie dough ball into the cinnamon sugar until well coated. Place 12 cookie dough balls per cookie sheet. Use a 1 Tablespoon measuring spoon to make a deep indentation in the middle of each cookie dough ball.
- Bake for 9-10 minutes, or until the cookies have lightly golden edges and the centers are still slightly soft.
- Let the hot cookies sit on the hot pans for 5 minutes before gently rolling them in cinnamon sugar again. Transfer them to a wire rack and let them cool completely before adding the pumpkin pie filling.
Pumpkin Cheesecake Pie Filling
- Place the pumpkin puree on a plate lined with several paper towels. Press additional paper towels on the puree to soak up as much moisture as possible, repeating several times.
- In a small bowl, beat the room temperature cream cheese on medium-high speed for 2 minutes until smooth. Add in the blotted pumpkin puree, powdered sugar, ground cinnamon, pumpkin pie seasoning, and vanilla extract. Mix on low speed until just combined.
- Use a 1 Tablespoon measuring spoon to scoop a dollop of pie filling into the middle of each cooled cookie’s indentation.
Notes
High Altitude Baking: If you live at high altitude, add an extra 2 TBSP of flour to the dough to help prevent excessive spread.
Ingredient Temperature: Pull out all dairy ingredients (cream cheese, eggs, and cooled melted butter) at least 2 hours before baking to ensure they reach room temperature.