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spice cookies with pumpkin cheesecake filling

pumpkin cheesecake cookies

  • Author: Brittney
  • Prep Time: 45 minutes
  • Chill Time: 2 hours
  • Cook Time: 12 minutes
  • Total Time: 2 hours 57 minutes
  • Yield: 24


These pumpkin cheesecake cookies feature a chewy spice cookie, delicious pumpkin cream cheese filling and easy cinnamon sugar coating!


spice cookies

  • butter, softened ¾ c (170 g)
  • granulated sugar ½ c (100 g)
  • dark brown sugar ½ c (100 g)
  • egg 1 large
  • vanilla extract 1 tsp
  • molasses* ¼ c (80 g)
  • all purpose flour 2.5 c (310 g)
  • (spooned and leveled*)
  • baking soda 1.5 tsp
  • salt ¼ tsp
  • ground cinnamon 1.5 tsp
  • ground ginger ½ tsp
  • ground cloves ½ tsp
  • ground nutmeg ¼ tsp

pumpkin cheesecake filling

  • cream cheese, softened 4 oz (115 g)
  • pumpkin puree ⅔ c (150 g)
  • powdered sugar ½ c (60 g)

cinnamon sugar topping

  • granulated sugar ¼ c (50 g)
  • ground cinnamon ½ tsp


spice cookies

  1. Beat together the softened butter, granulated sugar and brown sugar with an electric mixer until light and smooth.
  2. Add the egg and mix until smooth.
  3. Mix in the vanilla extract and molasses.
  4. In a separate bowl, combine the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
  5. Gradually add the flour mixture to the wet mixture and mix until fully incorporated.
  6. Cover the dough and place in the refrigerator for at least 2 hours.

pumpkin cheesecake filling

  1. Beat together the softened cream cheese and pumpkin puree until smooth.
  2. Mix in the powdered sugar. Continue beating until smooth.
  3. Line a baking sheet with parchment paper. Drop heaping ½ tablespoons of filling onto the baking sheet. The mixture won’t be extremely thick, but should hold its shape. Add additional powdered sugar to thicken if necessary.
  4. Place in the freezer for 1-2 hours or until frozen solid.


  1. Preheat the oven to 350 F (180 C) and line a baking sheet with parchment paper.
  2. Portion out the dough into balls using about 3 tablespoons of dough for each cookie. Use your hands to flatten the dough. Place a piece of frozen filling in the middle and carefully wrap the dough around it, pinching to close. Use the palms of your hands to roll the cookie dough into a ball.
  3. Combine the cinnamon and granulated sugar in a shallow dish and roll each stuffed cookie dough ball through the mixture.
  4. Place the formed cookies on the prepared baking sheet at least 2 inches (5 cm) apart.
  5. Bake for 12 minutes.
  6. Let the cookies sit for 10 minutes and then remove to a wire rack to cool.


Molasses: Make sure you’re using unsulphured molasses (something like Grandma’s Molasses) and stay away from anything labeled “blackstrap,” which has a stronger and more bitter flavor.

Spooned and leveled: We highly recommend using a kitchen scale to measure flour. If measuring by volume, use the spoon and level method to avoid over-measuring the 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.

Chilling before baking: Prior to baking, you can place the stuffed and formed cookies in the fridge for 15-30 minutes to help them hold their shape. This can be especially helpful if your cookie dough has become a bit warm while working with it.

Storing: Store in an airtight container at room temperature for several days or up to a week in the fridge. The baked cookies can be frozen for up to three months.

  • Category: desserts
  • Method: baking
  • Cuisine: american

Keywords: pumpkin cheesecake cookies, pumpkin cream cheese cookies