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Chewy Pumpkin Cheesecake Stuffed Cookies

A pumpkin cheesecake cookie is broken in half showing a creamy white filling, surrounded by other pumpkin cheesecake cookies on a cooling rack.
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Make soft, spiced pumpkin cookies filled with a creamy cheesecake center, perfect for your fall cookie box.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 (15 ounce) can pure pumpkin puree (not pumpkin pie filling)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • For the Cheesecake Filling:
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • For the Coating:
  • 1/2 cup granulated sugar
  • 1 tablespoon pumpkin pie spice

Instructions

  1. Prepare the cheesecake filling: Beat the softened cream cheese and 1/4 cup sugar until smooth. Mix in the egg yolk and vanilla extract. Chill the mixture for at least 1 hour until firm enough to scoop.
  2. Make the pumpkin cookie dough: In a large bowl, cream together the butter, brown sugar, and 1/2 cup sugar until light and fluffy. Beat in the egg and vanilla extract. Mix in the pumpkin puree until combined.
  3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  4. Preheat your oven to 350 degrees F. Line baking sheets with parchment paper.
  5. Scoop the cheesecake filling using a small spoon or a 1-teaspoon measure and place it on a plate lined with parchment paper. Freeze the filling scoops for 30 minutes.
  6. Form the cookie dough: Scoop about 2 tablespoons of pumpkin dough and flatten it slightly in your palm. Place one frozen cheesecake scoop in the center. Gently wrap the pumpkin dough around the filling, sealing it completely to prevent leaking during baking. Roll the ball lightly between your palms.
  7. Mix the coating sugar: Combine the 1/2 cup sugar and pumpkin pie spice in a shallow dish. Roll each cookie ball completely in the spice sugar mixture.
  8. Place the coated cookies on the prepared baking sheets, spacing them about 2 inches apart.
  9. Bake for 10 to 12 minutes. The edges should look set, but the centers should still look slightly soft for a chewy texture.
  10. Cool the cookies on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For chewier cookies, slightly underbake them; they firm up as they cool.
  • If the cheesecake filling becomes too soft while assembling, return it to the freezer for 10 minutes.
  • You can substitute the pumpkin pie spice coating with plain granulated sugar if preferred.

Nutrition

Find it online: https://fooddexterity.com/pumpkin-cheesecake-cookies/