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!
Spice Cookie Ingredients
We’ll be using a chewy spice cookie dough for this pumpkin cheesecake cookies recipe. A combination of brown sugar and molasses gives these cookies a perfectly soft texture with just the right amount of spread in the oven.
- Unsalted butter: Make sure it’s at room temperature for easy mixing.
- Granulated sugar: This adds sweetness and helps the cookies spread while baking.
- Dark brown sugar: You can substitute light brown sugar if needed.
- Egg: This helps bind the cookie ingredients.
- Vanilla extract: To enhance the overall flavor of the pumpkin cheesecake cookies.
- Molasses: Opt for unsulphured molasses for a balanced sweetness without a bitter aftertaste. Avoid “blackstrap” molasses, which can be too intense.
- All purpose flour: When possible, use a kitchen scale for measuring flour. Accurately measuring the flour is especially important when making stuffed cookies to ensure assembly goes smoothly.
- Baking soda: This contributes to the soft texture of the cookies.
- Salt: Salt balances the sweetness and enhances the other flavors.
- Spices: I use cinnamon, ginger, cloves and nutmeg. Cardamom or a pinch of allspice would also make great additions to these pumpkin cheesecake cookies. About 2.5-3 teaspoons total of ground spices is the perfect amount!
Pumpkin Filling Ingredients
For the pumpkin cheesecake filling, you’ll need just three ingredients:
- Cream cheese: Make sure you’re using full fat in brick form (not the spread) for this pumpkin cheesecake cookies recipe.
- Pumpkin puree: Use 100% pumpkin puree and avoid pumpkin pie filling which has additional ingredients.
- Powdered sugar: To sweeten and thicken the mixture.
Step By Step Instructions
Making stuffed pumpkin cheesecake 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!
Expert Tips and Tricks
- Using the correct amount of flour is essential for this pumpkin cheesecake cookie recipe. 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.
Storage and Freezing
Pumpkin cheesecake cookies can be stored in an airtight container at room temperature for several days or in the refrigerator for up to 5 days.
You can also store the cookies in an airtight container or ziplock bag in the freezer for up to 3 months. To thaw, let the cookies rest at room temperature for 15-30 minutes.
Frequently Asked Questions
No, you’ll want to use 100% pumpkin puree here. Pumpkin pie filling is already sweetened and contains additional ingredients.
Yes, chilling the dough is especially important in making these stuffed pumpkin cheesecake cookies. Also make sure that the filling is frozen completely solid before assembling.
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 for up to 5 days in the fridge. The baked cookies freeze well for up to 3 months.
Loving these pumpkin cheesecake cookies? For more fall baking favorites, make sure to check out these recipes!
- spiced pumpkin pie
- almond flour pumpkin muffins
- baked apple cider donuts
- mini s’mores cheesecakes
- sharlotka | russian apple cake
- apple crumble cheesecake
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