Dreamy Pumpkin Spice Cheesecake Stuffed Sugar Cookies Recipe

A mouthwatering pumpkin spice cheesecake creates an irresistible twist on classic sugar cookies that will make your taste buds dance.

Fall baking reaches new heights with this decadent treat.

Creamy cheesecake centers nestle inside soft, sweet cookies infused with warm autumn spices.

Cozy kitchen vibes emerge as you mix these delightful ingredients.

Seasonal comfort wraps around each perfectly baked morsel, promising pure indulgence.

Crisp edges and rich filling guarantee a dessert that impresses everyone at the table.

You’ll want to savor every single bite of this magical cookie creation.

FAQs

• Can I make the cheesecake filling ahead of time?

Yes, you can prepare the cheesecake filling up to 2 days in advance and keep it frozen until ready to use. Just ensure it’s stored in an airtight container.

• What if my dough is too sticky to work with?

Chill the dough in the refrigerator for 15-20 minutes. This will make it easier to handle and prevent sticking when wrapping the frozen cheesecake filling.

• How do I know when the cookies are perfectly baked?

Look for lightly golden edges and a set center. The cookies will continue to firm up as they cool, so avoid overbaking.

Pumpkin Spice Cheesecake-Stuffed Sugar Cookies: Fall’s Best Treat

• Create Showstopping Dessert: Elevate classic sugar cookies with a luxurious pumpkin spice cheesecake center that delivers wow-factor and unexpected deliciousness.
• Embrace Seasonal Comfort: Capture the warm, cozy essence of autumn with perfectly spiced cookies that blend creamy cheesecake and soft sugar cookie textures.
• Master Impressive Baking Technique: Learn an easy method of stuffing cookies that looks professionally crafted but requires minimal baker's skill, making you feel like a pastry pro.
• Crowd-Pleasing Party Treat: Designed to be a guaranteed hit at gatherings, potlucks, and family celebrations with its irresistible combination of sweet and spiced flavors.

Ingredient Essentials for Pumpkin Spice Sugar Cookies

• All-Purpose Flour: The primary structure for creating a soft and tender cookie texture.
• Butter: Provides rich flavor and helps create a tender, melt-in-your-mouth cookie.
• Granulated Sugar: Adds sweetness and helps create a crisp cookie exterior.
• Egg: Binds the ingredients together and adds moisture to the cookie dough.

• Cream Cheese: Creates a smooth, tangy filling with a creamy texture.
• Pumpkin Puree: Adds seasonal flavor and moisture to the cheesecake filling.
• Vanilla Extract: Enhances the overall flavor profile of the cheesecake filling.

• Pumpkin Pie Spice, Salt, Baking Soda, Baking Powder: Provide essential flavor balance, leavening, and seasoning for the cookies.

Steps to Bake Pumpkin Spice Cheesecake-Stuffed Cookies

Step 1: Whip Up Creamy Cheesecake Center

Mix softened cream cheese with sugar, pumpkin puree, pumpkin pie spice, and vanilla extract in a small bowl until the mixture becomes smooth and velvety.

Step 2: Chill Filling Portions

Use a spoon to create small dollops of the cheesecake mixture onto a parchment-lined plate.

Pop the plate into the freezer for at least 30 minutes until the filling becomes solid.

Step 3: Cream Butter To Perfection

In a large mixing bowl, beat softened butter and sugar together until the mixture transforms into a light, fluffy cloud of deliciousness.

Step 4: Incorporate Wet Ingredients

Blend in egg and vanilla extract, stirring until everything combines into a harmonious mixture.

Step 5: Combine Dry Ingredients

• Flour
• Baking soda
• Baking powder
• Salt
• Pumpkin pie spice

Step 6: Create Cookie Dough

Gradually fold dry ingredients into the wet mixture, mixing until a soft, pillowy dough forms.

Step 7: Ready The Oven

Warm up the oven to 350F (175C) and line a baking sheet with parchment paper.

Step 8: Construct Cookie Parcels

Scoop out cookie dough, flatten slightly, and nestle a frozen cheesecake dollop in the center.

Carefully wrap the dough around the filling, sealing the edges completely.

Step 9: Roll In Spiced Sugar

Combine sugar and pumpkin pie spice in a small bowl.

Gently roll each cookie ball in the fragrant mixture.

Step 10: Bake To Golden Perfection

Arrange cookies on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes until edges turn golden and centers look set.

Step 11: Cool And Enjoy

Allow cookies to rest on the baking sheet briefly, then transfer to a wire rack for complete cooling.

Tricks for Stuffed Cookies With Creamy Centers

• Use a small cookie scoop or spoon to create uniform cheesecake dollops for consistent cookie filling.
• Pinch cookie dough edges completely to prevent cheesecake from leaking during baking.
• Pat pumpkin puree with paper towel to remove excess liquid and prevent soggy cookie texture.
• Refrigerate cookie dough for 30 minutes before stuffing to make handling easier and prevent spreading.
• Allow cream cheese and butter to soften naturally at room temperature for smoother mixing and better incorporation.

Pumpkin Spice Cookie Variations – Ideas to Try

• Gluten-Free Pumpkin Spice Dream: Replace regular flour with almond or gluten-free flour blend, ensuring the same tender cookie texture while making the recipe safe for those with gluten sensitivities.
• Vegan Autumn Comfort: Swap cream cheese with cashew cream, use coconut oil instead of butter, and replace egg with a flax egg, creating a plant-based version that maintains the rich, spicy flavor profile.
• Low-Sugar Wellness Cookies: Substitute sugar with monk fruit sweetener or stevia, reducing overall sugar content while preserving the decadent pumpkin spice cheesecake essence, perfect for health-conscious bakers.

Ways to Plate Cheesecake-Stuffed Cookies for Fall

• Autumn Dessert Companion: Pair these heavenly cookies with a warm mug of spiced apple cider or creamy pumpkin latte for ultimate comfort.
• Decadent Plating Twist: Dust cookies with extra powdered sugar or drizzle melted white chocolate on top to create an elegant, Instagram-worthy presentation.
• Chilled Delight Option: Refrigerate cookies for 30 minutes before serving to enhance the cheesecake filling's creamy texture and create a refreshing treat perfect for warm days.
• Gifting Gourmet Style: Package cookies in cute kraft paper bags with twine, adding a small cinnamon stick for a festive, homemade gift that will impress family and friends.

Storage Solutions for Pumpkin Spice Cheesecake Cookies

• Store cooled cookies in an airtight container lined with parchment paper. Keep them refrigerated for up to 5 days to maintain freshness and prevent cream cheese filling from spoiling.
• Wrap individual cookies tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• If serving within 24 hours, store cookies in a sealed container at room temperature. Keep away from direct sunlight and heat sources to preserve texture and flavor.
• Warm cookies gently in the microwave for 10-15 seconds or in a preheated oven at 300F for 3-4 minutes. Avoid overheating to prevent cream cheese filling from becoming runny.

Pumpkin Spice Cheesecake Stuffed Sugar Cookies Recipe

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4.7 from 12 reviews

• Total Time: 57 minutes
• Yield: 12 1x

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Description

Festive pumpkin spice cheesecake stuffed sugar cookies blend autumn’s warmth with creamy indulgence. Sweet, spiced perfection welcomes holiday cheer and delights dessert enthusiasts seeking comforting seasonal bliss.

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Ingredients

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Cheesecake Filling:

• 4 ounces (113 grams) cream cheese, softened
• 1/4 cup (50 grams) granulated sugar
• 2 tablespoons (30 milliliters) pumpkin puree
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract

Cookie Dough:

• 3/4 cup (170 grams) unsalted butter, softened
• 1 cup (200 grams) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups (240 grams) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon pumpkin pie spice (optional)

Rolling Mixture:

• 1/4 cup (50 grams) granulated sugar
• 1/2 teaspoon pumpkin pie spice

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Instructions

1. Craft the luscious cheesecake filling by blending cream cheese, sugar, pumpkin puree, pumpkin pie spice, and vanilla extract until silky smooth.
2. Portion tiny mounds of the filling onto a parchment-lined surface and freeze for 30 minutes until solidified.
3. Whip butter and sugar in a spacious mixing bowl until the mixture becomes airy and light, creating a fluffy base.
4. Incorporate egg and vanilla extract, stirring until thoroughly integrated.
5. Combine flour, baking soda, baking powder, salt, and pumpkin pie spice in a separate container, whisking to distribute ingredients evenly.
6. Gradually fold dry ingredients into the wet mixture, creating a tender, cohesive dough.
7. Heat the oven to 350°F and prepare a baking sheet with parchment paper.
8. Excavate generous dough portions, gently flatten, and nestle the frozen cheesecake center within, carefully sealing the edges to conceal the filling.
9. Construct a spiced sugar coating by mixing sugar and pumpkin pie spice, then lavishly coat each cookie sphere.
10. Arrange cookies with ample spacing on the prepared sheet, baking for 10-12 minutes until edges turn golden and centers solidify.
11. Allow cookies to rest briefly on the baking sheet, then transfer to a cooling rack for complete temperature reduction.

Notes

• Freeze the cheesecake filling ahead of time to ensure it stays intact inside the cookie and doesn’t leak during baking.
• Use room temperature cream cheese and butter for smoother, easier mixing and a more consistent texture in both filling and dough.
• Keep cookie dough chilled between batches to prevent spreading and maintain the stuffed shape during baking.
• For gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend to accommodate dietary restrictions.

• Prep Time: 45 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 279 kcal
• Sugar: 19 g
• Sodium: 128 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.2 g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 47 mg