Description

Soft and chewy pumpkin spice cookies stuffed with a rich, creamy cheesecake filling and rolled in fragrant pumpkin spice sugar. These bakery-style fall cookies feature tender centers, lightly crisp edges, and warm autumn flavors.

Ingredients

For the Cheesecake Filling:

6 oz (170 g) cream cheese, cold

3 tablespoons (38 g) granulated white sugar

1/2 teaspoon vanilla extract

For the Pumpkin Spice Sugar Coating:

1/4 cup (50 g) granulated white sugar

1/2 teaspoon pumpkin pie spice

For the Pumpkin Cookie Dough:

1/2 cup (122 g) canned pumpkin puree

1 3/4 cups (219 g) all-purpose flour, spooned and leveled

1 tablespoon pumpkin pie spice

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup (168 g) unsalted butter, softened

1 cup (220 g) light brown sugar

2 egg yolks, at room temperature

2 teaspoons vanilla extract

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Instructions

Line a small baking sheet with parchment paper. In a mixing bowl, beat the cold cream cheese, 3 tablespoons granulated sugar, and 1/2 teaspoon vanilla extract with an electric mixer on medium-high speed for about 2 minutes until smooth and fluffy.
Divide the cheesecake filling into 16 portions, approximately 2 teaspoons each. Place them on the prepared baking sheet and freeze until completely firm.
In a small bowl, combine 1/4 cup granulated sugar and 1/2 teaspoon pumpkin pie spice. Stir well and set aside for coating the cookies.
Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Spread the pumpkin puree onto a plate and press with paper towels to absorb excess moisture. Repeat with fresh paper towels at least four more times until the pumpkin is reduced from 1/2 cup to just under 1/4 cup.
In a medium bowl, whisk together the all-purpose flour, 1 tablespoon pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and light brown sugar on high speed for approximately 2 minutes until light and fluffy.
Add the egg yolks and 2 teaspoons vanilla extract. Beat on medium speed for about 1 minute until pale, smooth, and creamy.
Add the moisture-reduced pumpkin puree and mix until fully incorporated.
Gradually add the dry ingredients to the wet mixture. Mix on low speed just until a soft cookie dough forms. Avoid overmixing.
Divide the cookie dough into 16 equal portions, approximately 2 tablespoons each. Roll each portion into a ball and flatten into a small disc.
Place one frozen cheesecake filling portion in the center of each dough disc. Fold the dough around the filling, pinch the edges closed, and roll gently into a smooth ball. Keep unused cheesecake portions frozen during assembly.
Roll each filled cookie dough ball in the prepared pumpkin spice sugar until evenly coated.
Arrange the cookies on the lined baking sheets, leaving enough space between them to spread. Bake approximately 6 cookies at a time for 12–13 minutes, until the edges are set and the centers remain slightly soft.
Remove from the oven and let the cookies cool on the baking sheet for approximately 10 minutes. Transfer carefully to a wire rack to cool completely before serving.

Notes

Pumpkin puree: Use pure canned pumpkin puree, not pumpkin pie filling. Blot thoroughly to remove excess moisture and achieve thick, chewy cookies instead of cakey ones.

Cheesecake filling: Full-fat cream cheese produces a rich, stable filling. Freeze the portions completely before stuffing the cookies to prevent leaking.

Seal the cookies: Make sure the cheesecake filling is fully enclosed in the dough with no cracks or thin spots.

Avoid overbaking: Remove the cookies when the edges are set and the centers are slightly soft. They continue to firm up while cooling.

Chocolate chip variation: Fold 1/2 cup mini chocolate chips into the pumpkin cookie dough before assembly.

Maple variation: Replace the vanilla extract in the cheesecake filling with a small amount of maple extract for a deeper autumn flavor.

Cinnamon sugar coating: Substitute ground cinnamon for pumpkin pie spice in the sugar coating if desired.

White chocolate variation: Add white chocolate chips to the pumpkin cookie dough for extra sweetness.

Extra spice: Add a small pinch of cinnamon, ginger, or nutmeg for a more pronounced pumpkin spice flavor.

Brown butter variation: Use cooled, softened browned butter for a nutty flavor, accounting for moisture lost during browning.

Refrigeration: Store completely cooled cookies in an airtight container in the refrigerator for up to 4 days. Separate layers with parchment paper.

Serving: Let refrigerated cookies sit at room temperature for 10–15 minutes before serving for the best texture.

Freezing baked cookies: Freeze in a single layer until firm, then transfer to a freezer-safe container with parchment between layers. Store for up to 2 months and thaw overnight in the refrigerator.

Freezing unbaked cookies: Freeze assembled cookie dough balls until solid, then transfer to a freezer-safe container. Bake within 1–2 months, adding a few extra minutes when baking from frozen.

Reheating: Microwave refrigerated cookies in short 5–8 second intervals, checking frequently to avoid overheating the cheesecake filling.

Make ahead: Prepare and freeze the cheesecake filling in advance to simplify assembly.

Timing: Additional freezing and cooling time may be required depending on the temperature of the filling and kitchen conditions.

Prep Time: 1 hour
Cook Time: 12–13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 270 kcal
Sugar: 23 g
Sodium: 160 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0.3 g
Carbohydrates: 34 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 65 mg