Cheesecake Stuffed Pumpkin Cookies

Sharing is caring!

When the leaves start to turn and the air carries a crisp chill, nothing captures the essence of autumn like warm, comforting flavors of pumpkin and spice. Cheesecake Stuffed Pumpkin Cookies take this seasonal favorite to the next level. These soft, pumpkin pie-flavored cookies have a delightful surprise inside—a creamy cheesecake filling that melts in your mouth. Paired with the subtle sweetness of white chocolate chips, these cookies are the perfect treat to enjoy with a mug of hot apple cider or pumpkin spice latte. Whether you’re baking for family, friends, or just indulging in some cozy self-care, these cookies promise to fill your kitchen with the irresistible scent of fall.

Print

Ingredients

For the Cheesecake Filling:

• 8 ounces cream cheese, softened
• 1 cup confectioners’ powdered sugar

For the Pumpkin Cookies:

• 1/2 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup pumpkin purée
• 3 cups all-purpose flour (spoon & sweep method)*
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon pumpkin pie spice
• 2 cups white chocolate chips

*To ensure accurate flour measurement, use the spoon and sweep method: spoon the flour into the measuring cup, then level it with a straight edge.

Instructions

Step 1: Prepare the Cheesecake Filling

1. In a medium bowl, cream together the softened cream cheese and powdered sugar until smooth.
2. Cover and chill the mixture in the refrigerator for at least 30 minutes.

Step 2: Preheat the Oven and Prep Baking Sheets

1. Preheat your oven to 350°F (175°C).
2. Line baking sheets with parchment paper or silicone baking mats. Set aside.

Step 3: Make the Pumpkin Cookie Dough

1. In a large mixing bowl, cream together the butter, granulated sugar, and light brown sugar until smooth and fluffy.
2. Add the egg and vanilla extract, mixing until fully incorporated.
3. Mix in the pumpkin purée, ensuring the mixture is evenly combined.

Step 4: Combine Dry Ingredients

1. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice.
2. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix to avoid tough cookies.
3. Gently fold in 1 1/2 cups of white chocolate chips, reserving the rest for topping.

Step 5: Assemble the Cookies

1. Scoop 1 tablespoon of the cookie dough onto the prepared baking sheet. The dough will be sticky, so lightly flour your hands or use a cookie scoop for easier handling.
2. Flatten the dough slightly, creating a small indentation in the center.
3. Place 1 teaspoon of the chilled cheesecake filling into the indentation.
4. Scoop another tablespoon of cookie dough and place it on top of the filling.
5. Seal the edges by gently pressing them together to enclose the cheesecake filling completely.
6. Press a few of the reserved white chocolate chips onto the top of each cookie for extra visual appeal.

Step 6: Bake and Cool

1. Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers will remain soft and slightly underdone, which creates a chewy texture as they cool.
2. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

The Magic in Every Bite

Imagine biting into one of these cookies. The first sensation is the soft, slightly chewy texture of the pumpkin-spiced cookie dough, laced with sweet bursts of melted white chocolate. Then comes the surprise—rich, creamy cheesecake filling that adds a luxurious contrast to the earthy pumpkin flavor. Together, these elements create a flavor profile that’s comforting, indulgent, and irresistible.

Tips for Perfect Cheesecake Stuffed Pumpkin Cookies

Ingredient Substitutions

• Cream Cheese: For a twist, try flavored cream cheese like cinnamon or honey.
• Pumpkin Purée: Make your own by roasting and pureeing fresh pumpkin, or substitute with butternut squash purée for a similar texture.
• White Chocolate Chips: Swap for semi-sweet chocolate chips, chopped pecans, or caramel bits for a unique spin.

Variations

1. Spiced Chocolate Cookies: Add 2 tablespoons of cocoa powder to the cookie dough for a chocolate-pumpkin combination.
2. Cinnamon Sugar Coating: Roll the assembled cookies in a cinnamon-sugar mixture before baking for a snickerdoodle-like crust.
3. Mini Cheesecake Bites: Use smaller scoops of dough and filling to create bite-sized versions for parties or holiday trays.

Serving Suggestions

• Pair these cookies with spiced hot cider, a chai latte, or a classic hot cocoa for a cozy treat.
• Serve them warm with a scoop of vanilla ice cream and a drizzle of caramel sauce for a decadent dessert.

Why You’ll Love This Recipe

Cheesecake Stuffed Pumpkin Cookies embody everything wonderful about fall baking. They’re the perfect combination of soft, spiced pumpkin cookies and creamy cheesecake, with the added bonus of melty white chocolate chips. The recipe is straightforward enough for novice bakers while still being impressive for special occasions or gatherings. Each cookie delivers a bite of autumnal bliss, making them a must-have for your fall and holiday baking repertoire.