Perfectly spiced pumpkin cheesecake cookies are our favorite way to greet the changing seasons! These fall treats feature a soft and chewy spice cookie, delicious pumpkin cream cheese filling and easy cinnamon sugar coating!
We’re diving into fall baking season with these pumpkin cheesecake cookies that are sure to fill your kitchen with cozy autumn aromas! The pumpkin stuffed cookies are perfect for a Halloween treat and make a great addition to any Thanksgiving dessert spread!
making stuffed cookies
Making stuffed cookies is easier than you might think. Here’s a quick breakdown of the process:
- Make the cookie dough and chill for two hours.
- Mix up the cheesecake filling. Drop spoonfuls of the filling onto a parchment paper lined baking sheet and freeze until solid (1-2 hours).
- Encase each frozen dollop of filling in cookie dough.
- Roll in cinnamon sugar, bake and enjoy!
molasses spice cookies
We’ll be using a chewy spice cookie dough for these fall inspired treats. A combination of brown sugar and molasses gives these cookies a perfectly soft texture with just the right amount of spread in the oven.
One ingredient note: you’ll want to use unsulphured molasses here and make sure to stay away from anything labeled “blackstrap,” which will have a stronger, more bitter flavor.
As for the spices, I like to use a mix of cinnamon, ginger, cloves and nutmeg. The cinnamon and ginger are pretty essential for that classic spice cookie flavor, but you can play with the other spices depending on what you have in your cupboard.
Cardamom or a pinch of allspice would make great additions to these cookies. About 2.5-3 teaspoons total of ground spices is the perfect amount!
pumpkin cheesecake filling
For the pumpkin cheesecake filling you’ll need just three ingredients:
- Pumpkin puree: Use 100% pumpkin puree and avoid pumpkin pie filling which has additional ingredients
- Cream cheese: Make sure you’re using full fat in brick form (not the spread)
- Powdered sugar: To sweeten and thicken the mixture
After mixing up your cheesecake filling you’ll need to freeze it so that it’s easier to stuff inside the cookie dough. The best way to do this is to portion it out ahead of time. Drop spoonfuls of the filling onto a baking sheet lined with parchment paper and place in the freezer until frozen solid.
baking tips for stuffed cookies
- Using the correct amount of flour is essential when making stuffed cookies. If you don’t have a kitchen scale, make sure to use the spoon and level method to avoid over-measuring your flour. Lightly spoon flour into the measuring cup until it’s completely full. Then run the back of a knife over the cup to gently scrape off any excess.
- The cookie dough should be chilled in the refrigerator and the cheesecake filling should be frozen solid before trying to stuff the cookies. Skipping these steps will make the process messy and difficult.
- If your cookies have gotten a bit warm after forming, you can place them in the fridge for 15-30 minutes before baking. This will help keep them from spreading too much in the oven.
pumpkin cheesecake cookies: FAQs
Make sure the filling is frozen completely solid before trying to stuff the cookie dough. This will make encasing the filling completely in dough easier. And if your cookies start to get a bit warm as you’re working with them, pop them in the fridge for 15-30 minutes before baking. This will help ensure the cookies don’t spread too much, causing the filling to seep out.
Pumpkin cheesecake cookies will keep well in an airtight container at room temperature for several days or a week in the fridge.
The baked cookies freeze well for up to three months.
For more fall baking favorites, make sure to check out these recipes!
- spiced pumpkin pie
- baked apple cider donuts
- mini s’mores cheesecakes
- sharlotka | russian apple cake
- apple crumble cheesecake
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