Snickerdoodle Pumpkin Cookies with Cream Cheese Filling

Indulge in the flavors of fall with these delightful Snickerdoodle Pumpkin Cookies. Filled with a creamy center and coated in a cinnamon-sugar mixture, these cookies are the perfect treat for cozy autumn evenings.

Snickerdoodle Pumpkin Cookies with Cream Cheese Filling
Snickerdoodle Pumpkin Cookies with Cream Cheese Filling


  • For the Cookies:
    • 3 3/4 cups all-purpose flour
    • 1 1/2 tsp. baking powder
    • 1/2 tsp. salt
    • 1 tsp. ground cinnamon
    • 1 cup unsalted butter, at room temperature
    • 1 cup granulated sugar
    • 1/2 cup light brown sugar
    • 3/4 cup pumpkin puree
    • 1 large egg
    • 2 tsp. vanilla extract
  • For Cream Cheese Filling:
    • 8 ounces cream cheese, softened
    • 1/3 cup powdered sugar
    • 1 tsp. vanilla extract
  • For Cinnamon-Sugar Coating:
    • 1/2 cup granulated sugar
    • 1 1/2 tsp. ground cinnamon


  1. Prepare the Cookie Dough:
    • In a medium bowl, whisk together flour, baking powder, salt, and cinnamon. Set aside.
    • In a large mixing bowl, beat together butter, granulated sugar, and brown sugar until fluffy.
    • Mix in pumpkin puree, egg, and vanilla extract.
    • Gradually add the dry ingredients, mixing on low speed just until combined.
    • Cover the dough and refrigerate for at least an hour.
  2. Prepare the Cream Cheese Filling:
    • In a separate bowl, blend cream cheese, powdered sugar, and vanilla together until smooth.
    • Chill the mixture in the refrigerator for an hour.
  3. Baking the Cookies:
    • Preheat your oven to 350°F and line baking sheets with parchment paper.
    • In a small bowl, combine granulated sugar and cinnamon for the coating.
    • Take 1 tablespoon of cookie dough, flatten it like a pancake, and place 1 teaspoon of cream cheese filling in the center.
    • Take another tablespoon of cookie dough, flatten it, and place it on top of the cream cheese. Seal the edges and gently roll into a ball.
    • Roll the cookie ball in the cinnamon-sugar mixture and place it on the prepared baking sheet, ensuring there’s at least a 2-inch gap between each cookie.
    • Using a heavy-bottomed glass, press down on each cookie ball to flatten it. You can sprinkle some extra cinnamon-sugar mixture on top for added flavor.
    • Bake the cookies for 10-15 minutes, or until they are slightly firm to the touch and the tops start to crack.
    • Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

Enjoy these delicious Snickerdoodle Pumpkin Cookies with a warm cup of cider or your favorite fall beverage!

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