clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Spice Snickerdoodles

Taste the flavor of Fall with these delicious Pumpkin Spice Snickerdoodles.

  • Total Time: 45 mins
  • Yield: 2 dozen 1x


  • 3 3/4 Cups of flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup softened unsalted butter
  • 1 cup sugar
  • 1/2 cup brown sugar – light
  • 3/4 cup pumpkin pie filling
  • 1 large egg
  • 2 teaspoon vanilla extract
  • Filling:
  • 4 ounces (half a block) of softened cream cheese
  • 1/2 cup of pumpkin pie filling
  • 1/2 teaspoon pumpkin spice
  • 2 teaspoon vanilla extract
  • Cinnamon Coating:
  • 1/2 cup sugar
  • 3 teaspoon pumpkin spice


  1. In a medium sized mixing bowl, sift flour, baking powder, salt, cinnamon, and nutmeg together, then set aside.
  2. Beat butter, granulated sugar, and light brown sugar until fluffy.
  3. Add pumpkin puree, egg, and vanilla to the butter and sugars. Beat until blended.
  4. Slowly add the dry ingredients to the wet ingredients, mixing while doing so. Once combined, cover bowl and chill dough for an hour.
  5. Blend cream cheese, sugar, and vanilla together for the filling. Chill for one hour.
  6. Preheat oven to 350 and line your baking sheet with parchment paper.
  7. In a small bowl, mix the sugar and spices together for the cinnamon-sugar coating, then set aside.
  8. Take a small handful of the cookie batter and flatten it into a 2 inch wide disc.
  9. Scoop a teaspoon of cream cheese filling and place it on top of the disc. Wrap the edges of the batter around the filling to cover it, then roll the cookie into a ball.
  10. Toss the cookie in the cinnamon sugar coating and place it on to the baking sheet.
  11. Repeat until all cookie batter is used, leaving empty space 2 inches apart from each cookie on the baking sheet.
  12. Bake for ~15 minutes or until the tops start to crack.
  13. Let cool on the baking sheet for 5 minutes and then transfer to a wire rack.
  14. Gently press cookies while cooking on rack to remove excess air.
  • Author:
  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Category: Dessert

Pin It on Pinterest

Share This