This cookie became a seasonal favorite the first time I made it for a chilly October cookie swap. I had a box of snickerdoodle mix on the shelf, a can of pumpkin puree in the pantry, and an honest craving for something that tasted like autumn wrapped around something indulgent. The result was these pumpkin snickerdoodle cookies with a surprise cheesecake center: crisped edges, tender pumpkin-spiced interior, and a tangy, creamy core that makes each bite feel like a small celebration. I discovered this combination when I was adapting a simple snickerdoodle mix to feel more seasonal, and the cream cheese filling elevated the cookies into something everyone at the swap asked for the recipe for.

These are the kind of cookies I bake for holiday baking nights because they travel well, freeze perfectly, and always make a statement on a dessert table. The pumpkin adds moisture and autumnal flavor while the snickerdoodle base keeps the familiar cinnamon-sugar comfort. The cheesecake center is simple — just softened cream cheese, brown sugar, and vanilla — but freezing it before assembly is the trick that keeps the filling from melting out during baking. Over the years I refined the timing and the technique so the filling stays creamy but contained and the exterior develops a light crackle of cinnamon sugar that looks and tastes irresistible.

Ingredients

• Snickerdoodle cookie mix (17.5 ounce package): This boxed mix simplifies the base and comes with a cinnamon-sugar packet for coating. I often use a reliable brand like Betty Crocker or Pillsbury — either produces consistent texture and flavor.
• Pumpkin puree (3/4 cup): Use pure canned pumpkin, not pumpkin pie filling. It adds moisture, structure, and that classic pumpkin flavor; Libby's is a dependable choice.
• Pumpkin pie spice (2 teaspoons): Either homemade or store-bought; this deepens the autumn flavor. If using homemade, combine cinnamon, ginger, nutmeg, and a pinch of cloves.
• White chocolate chips (3/4 cup): These provide little pockets of sweetness and contrast against the tangy center. Choose high-quality chips for the best melt and flavor.
• Cheesecake Filling: Use 6 ounces full-fat cream cheese, softened; 3 tablespoons dark or light brown sugar; and 1/2 teaspoon vanilla extract. Full-fat cream cheese gives the best creamy texture and flavor.
• Cinnamon sugar packet: Reserved from the cookie mix for rolling the assembled cookies. If your mix does not include a packet, mix 1/3 cup granulated sugar with 1 tablespoon ground cinnamon.

Instructions

Prepare pans and pre-measure: Line two large baking sheets with parchment paper and set aside. Have a third sheet on hand for baking lined with silicone mats or additional parchment. Remove the cinnamon-sugar packet from the cookie mix and set aside for coating later. Mix dry base and spice: In a medium bowl whisk together the dry cookie mix and 2 teaspoons pumpkin pie spice until evenly combined. This distributes warm spice flavor through every bite and prevents pockets of unbalanced cinnamon. Add pumpkin and chips: Stir in 3/4 cup pumpkin puree until a soft dough forms. Fold in 3/4 cup white chocolate chips. The dough should be moist but hold together; if it seems too sticky, chill briefly to make scooping easier. Scoop and flatten: Scoop dough using a 1 1/2 tablespoon cookie scoop and place each ball on one prepared baking sheet. Using the palm of your hand or the bottom of a measuring cup, gently flatten each ball into a thick disc. Flattening helps when wrapping the cheesecake center later. Place this sheet in the freezer to firm up the discs while you make the filling. Make cheesecake filling: Beat 6 ounces softened full-fat cream cheese with 3 tablespoons brown sugar and 1/2 teaspoon vanilla extract until soft and fluffy, about 3 minutes with a hand mixer. Scoop 1 teaspoon portions and roll into small balls on the second prepared sheet. Freeze cheesecake balls for about 15 minutes to firm. Assemble cookies: Preheat the oven to 350°F. Remove both sheets from the freezer. Place the cinnamon sugar in a shallow bowl. Place a cheesecake ball in the center of a cookie dough disc, fold the dough up and around the filling, sealing and rolling into a smooth ball. Roll each assembled ball in cinnamon sugar and place on the lined baking sheets about 2 inches apart. Bake and cool: Bake for 12 to 16 minutes or until the edges are lightly browned and the centers look set. Allow cookies to cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to finish cooling. They can be served warm or fully cooled.

Storage Tips

Store fully cooled cookies in an airtight container layered with parchment to prevent sticking. At room temperature they stay fresh for 48 hours; for longer storage keep them refrigerated for up to five days. To freeze, place assembled unbaked balls or fully baked cookies in single layers on a sheet, flash-freeze for an hour, then transfer to a freezer-safe bag or container. Thaw overnight in the refrigerator and warm in a 300°F oven for 5 to 7 minutes to refresh the exterior if desired. Freezing preserves the cream cheese center best when cookies are assembled but unbaked.

Ingredient Substitutions

If you need to adapt ingredients, use a gluten-free snickerdoodle mix to make them gluten-free but note texture will differ slightly. Substitute coconut oil-based white chocolate chips for a dairy-free alternative, but the cheesecake center will no longer be dairy-free unless you use a vegan cream cheese. You can replace white chocolate chips with chopped pecans or toffee bits for crunch. If you prefer a less-sweet filling, reduce the brown sugar to 2 tablespoons and add a pinch of lemon zest to brighten the tang.

Serving Suggestions

Serve on a holiday cookie platter with spiced nuts and shortbread for contrast. These cookies pair wonderfully with hot coffee, chai, or a lightly sweetened latte. For an elegant dessert table presentation, dust with a fine sprinkle of cinnamon or place on parchment doilies. They also work as a sweet snack for school parties or a homemade gift when packed in a festive tin.

Cultural Background

Snickerdoodles are an American classic characterized by their cinnamon-sugar coating and tangy character from cream of tartar. This version blends the snickerdoodle tradition with pumpkin, a seasonal American favorite celebrated in fall baking. The cheesecake center draws on classic American cheesecake flavors to create a hybrid treat that nods to two beloved traditions: spiced autumn baking and creamy, indulgent cheesecake.

Seasonal Adaptations

For a winter twist, swap pumpkin pie spice for a warm blend of cinnamon and cardamom and add orange zest to the filling. In summer, reduce pumpkin to 1/4 cup and add 1/4 cup mashed fresh berries for a lighter fruit-forward cookie. For Thanksgiving, increase white chocolate chips and add a tablespoon of chopped pecans to the dough for added texture and nutty flavor.

Meal Prep Tips

To make multiple batches for a holiday tray, prepare the dough and filling two days ahead. Form discs and filling balls and freeze on sheets, then transfer to labeled freezer bags. On the day of the event, assemble and bake directly from frozen for consistent results. Use a 1 1/2 tablespoon scoop to keep cookie sizes uniform and bake in batches, rotating sheets midway through for even browning.

These cookies bring warmth, a little nostalgia, and a surprising twist when you bite into the creamy center. Whether you’re building a cookie platter or baking for a cozy afternoon, they reward the extra step of freezing the filling and deliver consistently crowd-pleasing results. Enjoy the ritual of rolling each one in cinnamon sugar and the smiles they inspire around the table.