Cookies/ Halloween & Autumn

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.

How to make Cheesecake Stuffed Pumpkin Cookies 

Ingredients you’ll need:

  • 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

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.

Scroll down for the FULL printable recipe. 🙂

A stack of cheesecake stuffed pumpkin cookies.

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

More pumpkin recipes to try!

Enjoy! 🙂

Overhead shot of a stack of cheesecake stuffed pumpkin cookies.
5 from 1 vote
Cheesecake Stuffed Pumpkin Cookies
Prep Time: 25 mins
Cook Time: 12 mins
Total Time: 37 mins
Yields: 9 large cookies
Calories: 325 kcal

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

Print
Ingredients
For the Cookies
  • 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
For the Cheesecake Centre
  • 3/4 cup cream cheese 170g, 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.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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4 Comments

  • Reply
    Karly
    27th September 2017 at 3:40 am

    I’m crying tears of deliciousness. Or maybe that’s drool. Okay, yeah, I think that’s drool. These look INCREDIBLE!

    • Reply
      Marsha
      27th September 2017 at 7:41 am

      Thanks, Karly!

  • Reply
    Demeter | Beaming Baker
    2nd October 2017 at 7:16 pm

    The only thing tastier than one dessert is two desserts put together! These cookies look absolutely perfect, Marsha! Such a great addition to fall baking. Pinned, of course. Happy Monday!

    • Reply
      Marsha
      2nd October 2017 at 7:28 pm

      Thanks, Demeter! 🙂 Happy Monday!

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