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These Pumpkin Spice Cheesecake-Stuffed Sugar Cookies are the perfect fall dessert. Soft and spiced on the outside with a creamy pumpkin cheesecake filling inside, each cookie offers a cozy blend of flavors. The warm spices and pumpkin filling make these cookies ideal for autumn gatherings, Halloween treats, or just a cozy night in. Each bite is bursting with flavor, combining the sweetness of sugar cookies with the warmth of pumpkin spice and a deliciously creamy center.
INGREDIENTS- Cream cheese: 4 oz, softened for cheesecake filling
- Granulated sugar: 1/4 cup, for cheesecake filling sweetness
- Pumpkin purée: 2 tbsp, for filling flavor
- Pumpkin pie spice: 1/2 tsp, for filling spice
- Vanilla extract: 1/2 tsp, for filling flavor
- Unsalted butter: 3/4 cup, softened for cookie dough
- Granulated sugar: 1 cup, for cookie dough sweetness
- Egg: 1 large, for binding
- Vanilla extract: 1 tsp, for flavor
- All-purpose flour: 2 cups, for dough structure
- Baking soda: 1/2 tsp, for leavening
- Baking powder: 1/2 tsp, for leavening
- Salt: 1/4 tsp, to balance sweetness
- Pumpkin pie spice: 1 tsp, optional for extra fall flavor in dough
- Granulated sugar: 1/4 cup, for rolling
- Pumpkin pie spice: 1/2 tsp, for rolling
- Step 1:
- In a small bowl, beat together cream cheese, sugar, pumpkin purée, pumpkin pie spice, and vanilla until smooth.
- Step 2:
- Scoop small dollops (about 1 teaspoon each) onto a parchment-lined plate or tray. Freeze for at least 30 minutes until firm.
- Step 3:
- In a large bowl, beat softened butter and sugar until light and fluffy.
- Step 4:
- Add egg and vanilla extract, mixing until combined.
- Step 5:
- In another bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
- Step 6:
- Gradually add dry ingredients to the wet mixture, mixing until a soft dough forms.
- Step 7:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 8:
- Scoop about 1 1/2 tablespoons of cookie dough, flatten it slightly, and place a frozen cheesecake dollop in the center. Wrap the dough around the filling, sealing the edges.
- Step 9:
- In a small bowl, mix 1/4 cup of granulated sugar with 1/2 tsp of pumpkin pie spice. Roll each stuffed cookie ball in the spiced sugar mixture.
- Step 10:
- Place cookies on the prepared baking sheet about 2 inches apart.
- Step 11:
- Bake for 10-12 minutes, until the edges are lightly golden and the centers are set.
- Step 12:
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
- Serve warm to enjoy the creamy cheesecake center and soft cookie texture.
- Store in an airtight container in the refrigerator for up to 3 days. Reheat slightly for a warm treat.
- For extra pumpkin flavor, add a bit of pumpkin purée to the cookie dough as well.
- If you prefer a slightly firmer cookie, chill the dough for 10-15 minutes before baking.
Tips from Well-Known Chefs
- Chef Tip: Use high-quality pumpkin pie spice for a deeper, richer flavor.
- Chef Tip: Sprinkle a pinch of sea salt on the filling for a sweet-salty contrast.
These cookies are filled with warm, cozy flavors, making them perfect for fall. Serve with a hot beverage for an ideal autumn treat.
FAQsCan I make these cookies in advance?
Yes, prepare the dough and filling, then freeze. Bake fresh for best results.
Can I add more pumpkin spice?
Yes, adjust the pumpkin spice to taste for a stronger flavor.
How do I keep the cookies soft?
Store in an airtight container and reheat slightly before serving to keep them soft and delicious.
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