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Cheesecake Stuffed Pumpkin Cookies

Cheesecake Stuffed Pumpkin Cookies – Deliciously soft and chewy pumpkin cookies that are perfectly spiced, and stuffed with a cheesecake layer!

Overhead shot of pumpkin cookies with a cheesecake centre.

Last year, I updated my recipe for Chocolate Chip Pumpkin Cookies – have you tried them yet? You should, they’re so good. Today, I bring you a delicious upgrade to them cookies. I’ve stuffed them with cheesecake.

This is my all-time favourite pumpkin cookie recipe.

They’re soft and chewy without being cakey, and they are perfectly spiced with cinnamon, ginger, and nutmeg. Stuffing these cookies with a layer of cheesecake makes them over-the-top GOOD.

Two incredibly delicious treats in one. If you love pumpkin and cheesecake, you need to try these cheesecake stuffed pumpkin cookies!

A stack of pumpkin cookies showing off cheesecake centre.

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • plain/all-purpose flour
  • baking soda
  • cornflour/cornstarch
  • salt
  • ground cinnamon, ginger, and nutmeg
  • unsalted butter
  • light brown sugar
  • canned pumpkin puree
  • vanilla extract

For the cheesecake centres:

  • cream cheese
  • caster/granulated sugar
  • vanilla extract

How to make Cheesecake Stuffed Pumpkin Cookies

To make these cookies, let’s start by making the cheesecake centres. Mix together the cream cheese, sugar and vanilla extract until smooth and combined.

Place 9 teaspoons of the mixture onto a baking tray lined with parchment paper. Freeze until solid – about 1 – 2 hours.

For the cookies, whisk together the flour, baking soda, cornflour, salt, and spices. Set aside.

Whisk together the butter and sugar until combined. Add the pumpkin puree and vanilla, and mix until combined. Add the dry ingredients, and mix until combined.

Roll the dough into 2oz balls. You should get about 9 big balls. Flatten the balls out, and place 1 teaspoon of the frozen cheesecake mixture into the centres. Form the dough back into balls, sealing the cheesecake inside.

Place the dough balls onto a baking tray lined with parchment paper or a silicone mat, and bake for 12 – 14 minutes. Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

A stack of cheesecake stuffed pumpkin cookies.

These Cheesecake Stuffed Pumpkin Cookies are:

  • super quick and easy to throw together
  • deliciously thick and chewy
  • loaded with a cream cheese centre
  • bursting with warm, comforting spices

How long will these cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.

Want freshly-baked cookies every time? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Overhead shot of a stack of cheesecake stuffed pumpkin cookies.
Cheesecake Stuffed Pumpkin Cookies - Deliciously soft and chewy pumpkin cookies that are perfectly spiced, and stuffed with a cheesecake layer! #cheesecake #pumpkin #cookies #cookierecipes

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Overhead shot of a stack of cheesecake stuffed pumpkin cookies.

Cheesecake Stuffed Pumpkin Cookies

Yield: 9 large cookies
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 37 minutes

Deliciously soft and chewy pumpkin cookies that are perfectly spiced, and stuffed with a cheesecake layer!

Ingredients

For the Cookies

  • 1 and 1/2 cups (190g) plain/all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons cornflour/cornstarch
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) light brown sugar
  • 1/3 cup (75g) canned pumpkin puree
  • 1 teaspoon vanilla extract

For the Cheesecake Centre

  • 3/4 cup (170g) cream cheese, softened
  • 3 tablespoons caster/granulated sugar
  • 1/2 teaspoon vanilla extract

Instructions

For the Cheesecake Centre

  1. Whisk together the cream cheese, sugar and vanilla extract until smooth and combined. Place 9 teaspoons (use half teaspoon if you'd like a thinner layer of cheesecake) of the mixture on a baking tray lined with parchment paper. Freeze until solid - about 1 - 2 hours.

For the Cookies

  1. Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.
  2. Whisk together the flour, baking soda, cornflour, salt, and spices. Set aside.
  3. Whisk together the butter and sugar until combined. Add the pumpkin puree and vanilla, and mix until combined. Add the dry ingredients, and mix until combined.
  4. Roll the dough into 2oz balls, about 9 big balls. Form the balls into flat circles, and place 1 teaspoon of the frozen cheesecake mixture into the centres. Form the dough back into balls, sealing the cheesecake inside.
  5. Place the dough balls on the prepared baking tray, and bake for 12 - 14 minutes. Allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.

Notes

If desired, you can make smaller cookies. Make sure to use less cheesecake mixture per cookie.

Cookies stay fresh in an airtight container at room temperature for up to 1 week.

Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake from frozen for an extra minute.

Nutrition Information:
Yield: 9 cookies Serving Size: 1 cookie
Amount Per Serving: Calories: 289Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 47mgSodium: 196mgCarbohydrates: 32gFiber: 1gSugar: 20gProtein: 3g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

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