Snickerdoodle Pumpkin Cookies

Snickerdoodle Pumpkin Cookies are the BEST fall dessert recipe. These cookies are so gentle, full of a scrumptious cream cheese filling, and that they actually have a sweet coating of cinnamon and sugar! What better way to welcome in fall than with a pumpkin cookie?

Snickerdoodle Pumpkin Cookies

Snickerdoodle Pumpkin Cookies


  • 33/4 cups all-purpose flour
  • 11/2 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 the cream cheese filling:

  • 8 ounces cream cheese- softened
  • 1/3 cup powdered sugar
  • 1 teaspoons vanilla extract

For cinnamon-sugar coating:

  • 1/2 cup granulated sugar
  • 1 1/2 tsp. ground cinnamon


  1. Whisk together flour, baking powder, salt, cinnamon and set aside.
  2. Beat together butter and sugars until fluffy.
  3. Mix in pumpkin puree, an egg and vanilla.
  4. Slowly add dry ingredients and mix on low speed just until combined. Cover the dough and refrigerate for at least an hour.
  5. Blend cream cheese, sugar, and vanilla together and chill in the refrigerator for an hour.
  6. Preheat oven to 350F and line baking sheets with parchment paper.
  7. In a small bowl combine sugar and cinnamon for the coating.
  8. To make the cookies flatten like a pancake 1 Tablespoon of cookie batter, place 1 teaspoon of the cream cheese in the center. Take another tablespoon of the cookie batter and flatten it like a pancake, place on top of the cream cheese, seal the edges together and really gently roll into a ball, then roll the ball into the cinnamon-sugar mixture and place on the lined baking sheet. Keep at least 2 inches apart between balls. Press the cookie balls with heavy-bottomed glass to flatten it (you can sprinkle some extra cinnamon-sugar mixture on top)

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