Cheesecake Stuffed Pumpkin Cookies – Deliciously soft and chewy pumpkin cookies that are perfectly spiced, and stuffed with a cheesecake layer!
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 cookies!
More pumpkin recipes to try!
- Cheesecake Swirl Pumpkin Bundt Cake
- Nutella Stuffed Pumpkin Cookie Bars
- Baked Pumpkin Streusel Doughnuts
- Pumpkin Bread (so moist, SO good!)
Deliciously soft and chewy pumpkin cookies that are perfectly spiced, and stuffed with a cheesecake layer!
- 1 and 1/2 cups plain/all-purpose flour 190g
- 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 unsalted butter 115g, melted
- 3/4 cup light brown sugar 150g
- 1/3 cup canned pumpkin puree 75g
- 1 teaspoon vanilla extract
- 3/4 cup cream cheese 170g, softened
- 3 tablespoons caster/granulated sugar
- 1/2 teaspoon vanilla extract
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.
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.
- 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, about 9 big balls. Form the balls into flat, round circles, 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 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.
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.