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Overhead view of several Pumpkin Cheesecake Cookies with orange-toned dough and white filling visible through surface cracks.
FL Recipes

Pumpkin Cheesecake Cookies: The Ultimate Soft Pumpkin Spice Stuffed Delights

Soft, thick pumpkin spice cookies stuffed with a rich cream cheese filling and rolled in cinnamon sugar. These cookies feature a perfect cracked surface and a melt-in-your-mouth texture perfect for fall.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 14 cookies
Course: Desserts, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cream Cheese Filling
  • 8 oz Full-fat cream cheese Softened
  • 1/4 cup Powdered sugar Sifted
  • 1 tsp Vanilla extract
Cookie Dough
  • 1/2 cup Unsalted butter 115g, softened
  • 1/2 cup Granulated sugar 100g
  • 1/4 cup Light brown sugar 50g, packed
  • 1/2 cup Pumpkin puree 120ml, blotted to remove moisture
  • 1 tsp Vanilla extract 5ml
  • 2 cups All-purpose flour 250g
  • 1 tbsp Pumpkin pie spice Or blend of cinnamon, ginger, nutmeg, cloves
  • 1/2 tsp Baking soda
  • 1/2 tsp Baking powder
Cinnamon Sugar Coating
  • 3 tbsp Granulated sugar 36g
  • 1 tsp Ground cinnamon 2g

Equipment

  • 1 Hand Mixer or Stand Mixer To cream butter and sugar.
  • 1 Cookie Scoop 2-tablespoon size for uniform cookies.
  • 2 Baking Sheet Lined with parchment paper.

Method
 

Prepare the Filling
  1. Beat cream cheese, powdered sugar, and vanilla until smooth.
  2. Scoop 14 small teaspoons onto parchment and freeze for 30 minutes until solid.
Make the Dough
  1. Use paper towels to press moisture out of the pumpkin puree until it is thick and concentrated.
  2. Beat butter and sugars until fluffy. Add blotted pumpkin and vanilla; mix well.
  3. Whisk flour, pumpkin spice, baking soda, baking powder, and salt. Gradually add to wet ingredients.
Assemble and Bake
  1. Flatten 2 tbsp of dough, place frozen filling in center, and seal tightly. Roll into a ball.
  2. Roll the ball in cinnamon sugar until heavily coated.
  3. Bake at 350°F (175°C) for 12-14 minutes until edges are golden and tops have natural cracks.

Nutrition

Calories: 285kcalProtein: 4gFat: 14gFiber: 1g

Notes

Ensure the cream cheese is fully frozen before stuffing to prevent leaking.
Blotting the pumpkin is essential for a thick, non-cakey cookie texture.
Keyword fall recipes,Pumpkin Cheesecake Cookies,Stuffed Pumpkin Cookies

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