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Gluten free Pumpkin Snickerdoodles filled with cream cheese.

Pumpkin Cream Cheese Snickerdoodles

Yield: 35 magnificent cookies

*This recipe was created by Alyssa of The Recipe Critic.  Many customers have asked if they must use RylieCakes recipes with our baking mixes and the answer is no, certainly not.  RylieCakes baking mixes were created in order to make gluten free baking at home easier, more convenient, and fuss-free!  The dream was that you could take one of our mixes and apply it to your favorite recipe and get fabulous, downright delicious results without even trying!  So to show customers this is possible, I used Alyssa’s amazing Pumpkin Cheesecake Snickerdoodle recipe and simply replaced the all-purpose flour with RylieCakes Cake Mix.  I wrote the recipe below in weight measurements because that’s just how I roll but nothing else was changed – enjoy 🙂



Cookie Dough

  • 18.75 oz Cake Mix
  • 1½ tsp baking powder
  • ½ tsp salt
  • ½ tsp saigon cinnamon
  • ¼ tsp nutmeg
  • 8 oz butter, room temp.
  • 7 oz sugar
  • 3.75 oz light brown sugar
  • 7.50 oz pumpkin puree
  • 1 egg
  • 2 tsp vanilla extract


  • 8 ounces cream cheese
  • 2 oz sugar
  • 2 tsp vanilla extract


  • 3.50 oz sugar
  • 1 tsp saigon cinnamon
  • ½ tsp ground ginger
  • 1/8 tsp allspice


Preheat oven to 350°F. Line half-sheet pans with silicon baking mats.

1. Whisk together Cake Mix, baking powder, salt, cinnamon, and nutmeg in medium bowl. Set aside.

2. In stand mixer fitted with paddle attachment, cream together butter and sugars until light and fluffy, approximately doubled in size.

3. Add pumpkin puree, egg, and vanilla extract on medium-low until well combined.

4. Adjust mixer to low, beat in dry ingredients until just combined. Using spatula, scrape bottom and sides of bowl to ensure dough is thoroughly combined.  Chill dough for at least 1 hour.

5. While dough is chilling, make filling by combining cream cheese, sugar, and vanilla together thoroughly.  This can be done by hand, with a hand mixer, or in a stand mixer.  Let chill until dough is ready.

6. Portion dough into 35 uniform size cookies; a black scoop works perfect here.   Each cookie will be about 1 oz.

7. Flatten each cookie in between the palms of your hand and then place approximately 1 tsp (a very small ice cream scoop or 0.35 oz to be exact) of filling in the center of the cookie.  Leaving the cookie in the palm of one hand, use the other hand to pull up the cookie edges around the filling and pinch the seams together.  Then roll the cookie into a ball.  Continue this process until all cookies have been filled.  If the dough gets too soft, simply refrigerate it for 10-15 minute until it is easier to work with again.

8. Combine all ingredients for topping and then roll cookies in it to completely cover the outside.  If dough is too sticky, refrigerate filled cookies and roll in cinnamon-sugar topping when cold.  After rolling, refrigerate cookies again for 1 hour.

9. Bake cookies, 12 per pan, for 15 minutes, rotating pan halfway through.  Tops will begin to crack when cookies are done.

10. Let cool slightly before eating 🙂