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Pumpkin Cheesecake Stuffed Sugar Cookies

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Soft, pillowy sugar cookies stuffed with a creamy, spiced pumpkin cheesecake center. These cookies blend classic sugar cookie flavor with a surprise swirl of pumpkin pie vibes—perfect for fall gatherings or cozy baking projects.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 1 cup granulated sugar (200g)
  • 1/2 cup unsalted butter, softened (113g)
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 ounces cream cheese, softened (85g)
  • 1/4 cup pumpkin puree (not pumpkin pie filling) (60g)
  • 1/4 cup powdered sugar (25g)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon pumpkin pie spice (or extra cinnamon)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 2 tablespoons granulated sugar (for rolling)
  • 1/4 teaspoon ground cinnamon (for rolling, optional)

Instructions

  1. In a small bowl, beat together cream cheese, pumpkin puree, powdered sugar, cinnamon, pumpkin pie spice, vanilla extract, and a pinch of salt until smooth and creamy. Cover and freeze for 20 minutes.
  2. In a large bowl, cream unsalted butter and granulated sugar with a mixer on medium speed for 2-3 minutes until pale and fluffy. Add egg and vanilla extract, mixing just until combined.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add dry ingredients to the butter mixture, mixing on low until a soft dough forms. Chill for 10 minutes if sticky.
  4. Mix 2 tablespoons granulated sugar and 1/4 teaspoon cinnamon in a shallow dish for rolling. Line a baking sheet with parchment paper.
  5. Scoop about 1 tablespoon of sugar cookie dough and flatten into a disc. Place 1 teaspoon of chilled pumpkin cheesecake filling in the center. Fold edges of dough over filling and roll gently into a ball, sealing the filling inside.
  6. Roll stuffed dough ball in cinnamon-sugar mixture. Set on prepared baking sheet, spacing cookies 2 inches apart.
  7. Preheat oven to 350°F (175°C). Bake for 10-12 minutes until edges are set and tops look slightly cracked. Watch for a pale golden color.
  8. Let cookies rest on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Chill the pumpkin cheesecake filling before stuffing for easy assembly and creamy centers. If dough is sticky, chill before shaping. For gluten-free or dairy-free adaptations, use a 1:1 gluten-free flour blend and plant-based butter/cream cheese. Cookies can be made ahead and stored in an airtight container for up to 3 days or frozen for longer storage.

Nutrition

Keywords: pumpkin cheesecake cookies, fall dessert, stuffed sugar cookies, autumn baking, pumpkin spice, easy cookie recipe, Thanksgiving cookies, Halloween treats

Find it online: https://magnetmeal.com/pumpkin-cheesecake-stuffed-sugar-cookies-recipe-easy-fall-dessert-idea/