Soft and creamy Snickerdoodle, Pumpkin Cheesecake Bites, unify the flavors of fall into one festive cookie. They’re a must for Thanksgiving!
When soft cinnamon sugar cookies, our favorite holiday pie, and a silky no-bake cheesecake are fused, you get scrumptious Snickerdoodle Pumpkin Cheesecake Bites! This must-have holiday dessert recipe is made completely from pantry staples plus a can of pumpkin puree. It’s easy, adorable, and irresistibly yummy!
An Easy Holiday Dessert That’s Not Another Pie!
Snickerdoodle Pumpkin Cheesecake Bites are perfect for holiday parties, buffet nibbles, or as a standout dessert among all the traditional pies at Thanksgiving!
This recipe starts with the dough from my Rolo-Filled Snickerdoodles but is transformed by the ultra-creamy, no-bake pumpkin cheesecake filling! These beautiful cookie bites are not fussy, either! They come together so easily that even the kids will have fun making them! And, yes, this is a great recipe to make ahead of time and freeze, saving you tons of time during the busy holiday week!
Other Recipes to Serve with Pumpkin Cheesecake Bites
- Cranberry Goat Cheese Bites are perfect little appetizers for your Thanksgiving spread!
- Turkey Dinner Bites have all of the flavors of Thanksgiving dinner in a single phyllo shell!
Ingredients
Cookie Dry Ingredients: Granulated sugar, brown sugar, all-purpose flour (substitute 1:1 gluten-free flour to make them gluten-free!), baking soda, cream of tartar, salt, and cinnamon are the basic dry ingredients for the cookie foundation of these Snickerdoodle bites!
Cookie Wet Ingredients: Butter, eggs, and vanilla extract make this a soft, chewy cinnamon sugar cookie. The pumpkin flavor comes from the cheesecake filling!
Cheesecake Filling: To make the no-bake pumpkin cheesecake filling, you’ll need room-temperature cream cheese, a can of pumpkin puree (not pie filling), granulated sugar, and pumpkin pie spice. I dare you not to eat this with a spoon!
Topping: Serve these delightful bites with a dollop of Cool Whip or homemade whipped cream. Enjoy every bite!
How to Make Snickerdoodle Pumpkin Cheesecake Bites
STEP ONE: Using a stand mixer or hand mixer and a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar in a bowl until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as you whip. Add the eggs and continue to mix on low, adding in the vanilla and mixing until combined.
STEP TWO: In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and salt. Add the flour mixture to the butter mixture and whip on low until combined. Cover the dough and refrigerate for an hour.
STEP THREE: After an hour, preheat the oven to 350 degrees F. Combine the granulated sugar and cinnamon in a large ziplock bag. Scoop one tablespoon of dough and roll it into a ball. Place the ball into the cinnamon sugar baggie. Repeat until all the dough has been made into balls, and work the baggie until the cinnamon sugar coats all the dough balls.
STEP FOUR: Spray a mini muffin tin with cooking spray. Place one cookie dough ball into each cup and bake for 15-20 minutes. Remove from the oven and immediately press the center of each cookie to create a small bowl or cup. (a small spoon or the wooden end of a large utensil works well). Allow it to cool for 5 minutes before removing it to a wire cooling rack.
STEP FIVE: In a large mixing bowl, whip the softened cream cheese, pumpkin puree, granulated sugar, and pumpkin pie spice together until fluffy. Remove from the mixer and fold in the thawed Cool Whip.
STEP SIX: Once the cookies have completely cooled, fill the cups with the pumpkin cheesecake filling. Refrigerate for at least 3 hours overnight. When ready to serve, top with Cool Whip! Yummy!
Tips for Success
- These cookie bites are fantastic: warm, chilled, and room temperature!
- Make sure to buy pumpkin puree, which is different from pumpkin pie filling.
- Because we’re using many pantry staples, check all your ingredients for freshness.
- For Thanksgiving, serve these adorable bites with a dollop of whipped cream and fall-colored sprinkles (or a drizzle of caramel) for the ultimate plate appeal.
- For Halloween, skip the whipped cream and press a jack-o-lantern marshmallow or some candy corn into the cheesecake filling for an awesome Halloween party treat!
Do Cheesecake Bites Need to be Refrigerated?
Yes, they do! Because they contain cream cheese, so they should only be left out on the counter for entertaining events. When refrigerating, store in an airtight container for up to a week. Serve them chilled or give them time to come to room temperature.
You can also freeze pumpkin cheesecake bites well-sealed for up to 3 months! (It’s important to note that the cream cheese may have a dryer texture, though the flavor will still be amazing!) Thaw completely before serving with a dollop of fresh whipped cream (or Cool Whip, if you prefer.)
What are Snickerdoodles?
The original Snickerdoodle cookie recipe is nearly 200 years old and originated in New England from Dutch and German immigrants.
Snickerdoodles are sometimes called cinnamon sugar cookies because that’s mostly what they are! The difference is that a Snickerdoodle adds in two eggs plus cream of tartar (for a light citrusy tang) and, of course, a generous dose of cinnamon sugar! It is then baked slightly crisp for the perfect cookie taste and texture!
Other Cinnamon Snickerdoodle Recipes
- Frosted Pumpkin Snickerdoodles
- Baked Snickerdoodle Donuts
- Apple Cider Snickerdoodles
- Snickerdoodle Fudge
- Buttered Rum Snickerdoodles
- Caramel Pumpkin Snickerdoodle Cookies
*This post originally posted on 11/18/2015.
Ingredients
Snickerdoodle Cups
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cup all-purpose flour
- 1 tsp baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon salt
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Pumpkin Cheesecake
- ½ cup cream cheese softened
- ½ cup pumpkin puree (not pumpkin pie filling)
- ¼ cup granulated sugar
- ¼ teaspoon pumpkin pie spice
- 1 ¼ cup Cool Whip thawed (plus more for topping)
Instructions
Snickerdoodle Cookie Cups
- Using a stand mixer or hand mixer and a large bowl, beat together the butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
- Beat in the eggs and then scrape the side of the bowl. Turn the mixer to low and beat in the vanilla extract until combined.
- In a medium-sized mixing bowl, whisk together the flour, baking soda, cream of tartar, and salt. Add the flour mixture to the wet ingredients and mix on low until just combined.
- Cover cookie dough in the bowl and refrigerate for at least 1 hour.
- Preheat the oven to 350 degrees F. Spray the cups of a mini muffin tin with non-stick cooking spray and set aside.
- Combine 1/2 cup of granulated sugar and 1 tablespoon of ground cinnamon into a large zip-top bag. (see note) Scoop 1 tablespoon of dough and roll it into a ball. Place the dough ball in the cinnamon-sugar bag and repeat with the remaining dough.
- Close the bag and gently roll and shake to coat the cookie dough balls. Place 1 dough ball into each mini muffin tin cup.
- Bake for 15-20 minutes. Remove the pan from the oven and use a tart tamper (r the end of a wooden spoon) to press the center of the cookie down to create a cup.
- Allow the cookie cups to cool for 5 minutes in the pan, and then transfer them to a wire rack to cool completely.
Pumpkin Cheesecake
- In a stand mixer, whip the cream cheese, pumpkin puree, sugar, and pumpkin pie spice together until evenly combined and smooth.
- Remove the bowl from the mixer and fold in the Cool Whip until combined and there are no more big streaks.
Assembly
- Spoon or pipe the cheesecake filling into each cookie cup until it reaches the top. Cover with plastic wrap and Refrigerate for 3 hours to overnight.
- Remove from the fridge and uncover. Top with a dollop of Cool Whip if desired. Serve chilled or at room temperature.
Notes
- If you prefer, you can mix the sugar and cinnamon coating in a medium bowl and roll the cookie dough balls in the coating one at a time.
- Store any leftover cookie cups in an airtight container in the fridge.
Ashley H says
These turned out amazing! I made this last year and they will now be at every thanksgiving dinner