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Indulge in the irresistible combination of flavors with our Cheesecake Stuffed Snickerdoodle Pumpkin Cookies! They are made with yellow box cake mix and cooked to perfection in the air fryer. The warm spices of Fall come together in one quick and easy treat. The air fryer gives these cookies a unique texture, perfectly puffed up and golden brown on the outside, while maintaining a soft and moist interior. They’re sure to become a new favorite for autumn gatherings, holiday celebrations, or simply a delightful treat at home. The best part is that they capture the essence of the season and make a delightful addition to any dessert spread.
When Can I Serve Cheesecake Stuffed Snickerdoodle Pumpkin Cookies?
- Fall Gatherings: With pumpkin spice flavor and cozy appeal, these cookies are perfect for autumn-themed parties, Thanksgiving, or fall potlucks.
- Holiday Celebrations: These cookies can bring a festive touch to your holiday dessert table. Serve them during Christmas, Hanukkah, or any winter celebration. The warm spices and creamy cheesecake filling create a wonderful combination!
- Cookie Exchanges: These unique and flavorful cookies are sure to stand out. Share them with friends, family, or colleagues, and watch as they become an instant hit.
- Parties and Events: Whether it’s a birthday party, baby shower, or casual gathering with friends, Cheesecake Stuffed Snickerdoodle Pumpkin Cookies are a delightful addition to any dessert menu.
- Anytime Treat: Don’t limit these cookies to specific occasions—they can be enjoyed any time
Want More Pumpkin Dessert Ideas? Try Slow Cooker Pumpkin Cinnamon Rolls Recipe!
What Substitutes Can I Use?
- Box Cake Mix Flavor – you don’t have to use yellow, substitute it for any flavor that will taste good with pumpkin. For example: white cake, vanilla, cheesecake, chocolate, and more.
- Pumpkin purée – obviously we are making pumpkin cookies but hey you can switch it out for homemade pumpkin purée or sweet potato purée!
- Pumpkin spice extract or syrup can be exchanged for any flavor you like for example: vanilla, almond, eggnog, or gingerbread.
- Add some nutmeg to the snickerdoodle spice mix!
- The cheesecake filling can be replaced with a custard or whipped cream.
Air Fryer Cooking Tips & Hacks
Preheat the Air Fryer: It’s essential to preheat your air fryer before placing the cookie dough inside. so they cook evenly and achieve the desired texture.
Use Foil: To prevent the cookies from sticking to the air fryer basket, line it with foil. This will also make it easier to remove the cookies once they’re done.
Space the Cookies Apart: Make sure to leave enough space between the cookie dough balls in the air fryer for proper airflow and even cooking. You may need to bake the cookies in multiple batches.
Allow Cooling Time: Once the cookies are done, remove them from the air fryer and let them cool on a wire rack. This allows them to firm up slightly and enhances their texture.
Can I Bake Them In The Oven?
- Yes you can! Just follow the assembly instructions but instead of lining your air fryer basket you will:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mat
- Place the dough balls on the prepared baking sheet, leaving some space between the cookies as they will slightly spread during baking.
- Bake the cookies in the preheated oven for approximately 10-12 minutes, or until they are golden brown and cooked through. The exact baking time may vary depending on your oven, so keep an eye on them. Rotate the baking sheet halfway through baking for even browning.
- Follow the rest of the directions accordingly
Cheesecake Stuffed Snickerdoodle Pumpkin Cookies
Equipment
- Air Fryer
- Medium Cookie Scoop
- Foil
Ingredients
- Ingredients For The Cookies
- Yellow Box Cake Mix
- 1 egg
- ⅓ cup vegetable oil
- ¾ cup pumpkin purée
- 1 tsp pumpkin spice extract or syrup
- ¾ cup sugar
- 2 tbsp cinnamon
- 2 tbsp brown sugar
- Ingredients For The Cheesecake Filling
- 8 ounces 225g cream cheese, softened
- 1/2 cup 115g unsalted butter, softened
- 1 cup 200g granulated sugar
- 1 teaspoon vanilla extract
- 2 cups 240g powdered sugar
- Ingredients For Eggnog Glaze
- ½ cup sweetened condensed milk
- 4 tbsp eggnog
- 4 tbsp powdered sugar
Instructions
- Make The Cheesecake Filling
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Add the granulated sugar and vanilla extract to the bowl, and continue beating until well combined.
- Gradually add the powdered sugar to the mixture, beating well after each addition. Continue beating until the filling is smooth and fluffy.
- At this point, you can add any optional food coloring or flavorings to customize the filling according to your preference. Mix well to incorporate.
- Once the filling is ready, transfer it to a piping bag fitted with a large round tip and set it aside.
- Make the snickerdoodle mix: combine sugar, cinnamon, and brown sugar in a medium bowl and whisk- set it aside
- Line the air fryer basket with foil
- Preheat your air fryer to 350°F (175°C).
- In a large mixing bowl, combine the yellow box cake mix, egg, vegetable oil, pumpkin purée, and pumpkin spice extract or syrup. Mix well until all the ingredients are fully incorporated and a dough forms.
- Use a medium cookie scoop (with a diameter of around 1.5 to 2 inches)
- Scoop out a ball of dough and drop it directed into the snickerdoodle mixture and toss until it’s fully coated (this dough is very sticky)
- Set it directly into the air fryer basket (don’t overcrowd the cookie dough balls – cook in batches of 4-6 at a time depending on the size of your basket)
- Air fry for 6-7 minutes
- Allow cookies to rest
- Make the eggnog glaze
- In a small bowl, whisk together the sweetened condensed milk, eggnog, and powdered sugar until smooth and well combined.
- Once the cookies are cooled down take your cheesecake filling piping bag and shove the tip into the soft bottom of the cookie and fill it up
- Immediately rub it in the cinnamon sugar mixture to prevent the filling from falling out and making a mess
- Drizzle the tops of the cookies with the eggnog glaze and rest in the refrigerator for 30 minutes or more (so the filling holds shape inside the cookie)
Video
Other Cookies To Try
- Chocolate Strawberry Cheesecake
- Banana Bread Cookies
- Marshmallow & Caramel Stuffed Cookies
- Ice Cream Cookie Sandwich Recipe
- Cinnamon Toast Crunch Cheesecake Cookie Recipe
- Pineapple Cookies
Storage Hacks And Details
To properly store Cheesecake Stuffed Snickerdoodle Pumpkin Cookies, follow these guidelines:
Allow Cookies to Cool: Before storing, ensure that the cookies have completely cooled to room temperature. This helps prevent moisture buildup and maintains their texture.
Choose an Airtight Container: Place the cookies in an airtight container or cookie jar. This helps to retain their freshness and prevent them from drying out. Alternatively, you can use resealable plastic bags or wrap them tightly with plastic wrap.
Layering and Separation: If you need to stack the cookies on top of each other in the container, place a layer of parchment paper or wax paper between each layer. This prevents the cookies from sticking together and maintains their individual shapes.
Cool Storage Location: Store the container in a cool, dry place at room temperature. Avoid areas with direct sunlight or excess heat, as this can cause the cookies to become soft or lose their texture.
Refrigeration: While it’s not necessary to refrigerate these cookies, if your kitchen is particularly warm or humid, you can refrigerate them to extend their shelf life. Place them in an airtight container and store them in the refrigerator for up to 5-7 days. Let them come to room temperature before serving.
Freezing: If you want to store the cookies for an extended period, you can freeze them. Wrap each cookie individually with plastic wrap, place them in an airtight container or freezer bag, and store them in the freezer for up to 2-3 months. Thaw the Cheesecake Stuffed Snickerdoodle Pumpkin Cookies at room temperature before consuming.
