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