Cheesecake-Stuffed Pumpkin Cookies (Printable)

Soft pumpkin cookies with creamy filling and warm spices for festive snacking or autumn celebrations.

# Components:

→ Cream Cheese Filling

01 - 4 ounces cream cheese, softened
02 - 3 tablespoons granulated sugar
03 - 1/2 teaspoon pure vanilla extract

→ Pumpkin Cookie Dough

04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup packed brown sugar
06 - 1/4 cup granulated sugar
07 - 1/2 cup canned pumpkin purée (not pumpkin pie filling)
08 - 1 large egg yolk
09 - 1 teaspoon vanilla extract
10 - 1 3/4 cups all-purpose flour
11 - 1/2 teaspoon baking soda
12 - 1/4 teaspoon baking powder
13 - 1/4 teaspoon salt
14 - 1 teaspoon ground cinnamon
15 - 1/2 teaspoon ground ginger
16 - 1/4 teaspoon ground nutmeg
17 - 1/8 teaspoon ground cloves

→ Optional Coating

18 - 2 tablespoons granulated sugar
19 - 1/2 teaspoon ground cinnamon

# Method:

01 - In a small bowl, combine cream cheese, 3 tablespoons sugar, and 1/2 teaspoon vanilla; beat until smooth. Scoop 16 teaspoons of filling onto a parchment-lined tray and freeze for at least 30 minutes.
02 - Using a large bowl, cream together softened butter, brown sugar, and 1/4 cup sugar until light and fluffy. Mix in pumpkin purée, egg yolk, and vanilla extract until fully blended.
03 - In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
04 - Gradually stir dry mixture into wet ingredients; mix until just combined. Chill dough in the refrigerator for 30 minutes for easier handling.
05 - Set oven to 350°F (180°C). Line two baking sheets with parchment paper.
06 - For each cookie, scoop 1 1/2 tablespoons of dough, flatten, and place a frozen cheesecake ball in the center. Enclose filling completely and roll into a ball, sealing well.
07 - If desired, mix 2 tablespoons sugar and 1/2 teaspoon cinnamon, then roll each dough ball in coating.
08 - Arrange cookies 2 inches apart on baking sheets. Bake for 13 to 15 minutes, until edges are set and tops appear slightly dry.
09 - Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • Uses everyday pantry staples you likely have on hand
  • Unique creamy filling makes each bite a surprise
  • Balances sweet pumpkin spice and rich cheesecake flavors
  • Perfect for making ahead and sharing with friends or family
02 -
  • High in fall flavor with real pumpkin and warm spice
  • Vegetarian friendly and kid approved
  • Easy to make ahead for parties or gifts
03 -
  • Always use chilled dough for super easy shaping Chilling makes the dough pliable but not sticky
  • If your pumpkin is very moist try blotting it with a paper towel this helps keep cookies fluffy instead of dense
  • For added wow mix a pinch of cardamom with the cinnamon sugar coating The flavor is next level and your kitchen will smell amazing

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