Line two large baking sheets with parchment paper and set aside. This creates a non-stick surface for your cookies, ensuring they come off easily once baked.
Open the snickerdoodle cookie mix and remove the cinnamon sugar packet; set this aside for later. This mixture will give your cookies that signature snickerdoodle taste.
In a medium bowl, whisk together the dry cookie mix and pumpkin pie spice until well combined. This step is crucial as it ensures the spices are evenly distributed throughout the dough.
Add the pumpkin puree to the dry mixture and stir until a soft dough forms. The consistency should be thick yet pliable, making it easy to scoop.
Gently fold in the white chocolate chips until they are evenly dispersed in the dough. This adds delightful pockets of sweetness in every bite.
Using a 1 ½ tablespoon cookie scoop, drop cookie dough balls onto one of the prepared baking sheets, leaving space between each for spreading.
Flatten each dough ball slightly using the palm of your hand or the bottom of a measuring cup to form thick discs. This will help with the assembly of the cookies later.
Place the baking sheet in the freezer for about 10 minutes. Chilling the dough helps prevent the cookies from spreading too much in the oven, keeping them thick and chewy.
In a separate bowl, combine cream cheese, brown sugar, and vanilla extract. Beat together until the mixture is soft and fluffy, about 3 minutes. This creamy filling is what makes these cookies so special.
Scoop out 1 teaspoon of the cheesecake filling and form it into a ball. Place it on the second prepared cookie sheet. Repeat this process until you’ve formed the same number of cheesecake balls as cookie dough balls.
Place the cheesecake balls in the freezer for about 15 minutes. This will make them easier to handle when assembling the cookies.
Preheat your oven to 350°F. Remove the baking sheets from the freezer. Line another two large baking sheets with silicone baking mats or additional parchment paper.
Place the cinnamon sugar mix into a shallow bowl and set aside. This will be used to coat the cookies.
Take a cheesecake ball and place it in the center of one of the cookie dough discs. Gently fold the cookie dough up and around the cheesecake filling, rolling it into a ball.
Roll the filled ball in the cinnamon sugar mixture until it’s well coated. This gives the cookie its characteristic snickerdoodle flavor.
Place the rolled cookie ball on the prepared baking sheet, spacing them about 2 inches apart. If you're using only one baking sheet, return the unbaked cookies to the freezer until ready to use.
Bake the cookies for 12 to 16 minutes or until they're lightly browned on the edges. You want that perfect balance of chewy and crispy.
Allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire cooling rack. This cooling time is crucial for maintaining the perfect texture—soft yet firm.
These cookies can be served warm or allowed to cool completely, depending on your preference. Enjoy the delightful surprise of cheesecake in every bite!
