Pumpkin Spice Cheesecake Stuffed Sugar Cookies – Cozy Fall Bliss
Introduction
These Pumpkin Spice Cheesecake Stuffed Sugar Cookies are the ultimate fall treat. Imagine biting into a soft, buttery sugar cookie only to discover a creamy pumpkin spice cheesecake center waiting inside. Warm spices, velvety filling, and a golden sugar‑spice coating make these cookies taste like autumn in every bite.
They’re perfect for holiday gatherings, cozy nights in, or as a thoughtful homemade gift. Best enjoyed warm, these cookies combine the comfort of sugar cookies with the indulgence of cheesecake, all wrapped in pumpkin spice magic.
Why You’ll Love This Recipe
Surprise center: Creamy pumpkin cheesecake filling hidden inside.
Festive flavor: Pumpkin spice adds cozy fall warmth.
Beautiful presentation: Rolled in spiced sugar for sparkle and crunch.
Crowd‑pleaser: Perfect for Thanksgiving dessert tables or holiday cookie trays.
Ingredients
Cheesecake Filling
4 oz cream cheese, softened
¼ cup granulated sugar
2 tbsp pumpkin purée
½ tsp pumpkin pie spice
½ tsp vanilla extract
Sugar Cookie Dough
¾ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 cups all‑purpose flour
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
1 tsp pumpkin pie spice (optional, for extra fall flavor)
For Rolling
¼ cup granulated sugar
½ tsp pumpkin pie spice
Step‑by‑Step Instructions
Step 1: Prepare Cheesecake Filling
Beat cream cheese, sugar, pumpkin purée, pumpkin pie spice, and vanilla until smooth.
Scoop teaspoon‑sized dollops onto parchment‑lined tray.
Freeze at least 30 minutes until firm.
Step 2: Make Sugar Cookie Dough
Cream butter and sugar until light and fluffy.
Beat in egg and vanilla.
Whisk flour, baking soda, baking powder, salt, and pumpkin spice in separate bowl.
Gradually add dry ingredients to wet mixture until dough forms.
Step 3: Assemble Cookies
Preheat oven to 350°F (175°C). Line baking sheet with parchment.
Scoop 1 ½ tbsp dough, flatten slightly. Place frozen cheesecake dollop in center.
Wrap dough around filling, sealing edges.
Roll cookie ball in spiced sugar mixture.
Step 4: Bake
Place cookies 2 inches apart on baking sheet.
Bake 10–12 minutes, until edges are lightly golden.
Cool on sheet for a few minutes, then transfer to wire rack.
Step 5: Serve
Enjoy warm for gooey centers, or cooled for a firmer cheesecake bite.
Tips & Tricks
Freeze filling well: Prevents leaks during baking.
Extra spice: Add cinnamon or nutmeg for deeper flavor.
Storage: Keep in airtight container up to 3 days; refrigerate for longer freshness.
Make ahead: Freeze unbaked stuffed cookie balls and bake straight from freezer.
Variations
Chocolate Pumpkin Cookies: Add cocoa powder to dough for a chocolate twist.
Nutty Crunch: Mix chopped pecans or walnuts into dough.
Glazed Finish: Drizzle with cream cheese glaze after baking.
Holiday Sparkle: Roll in cinnamon sugar mixed with festive sprinkles.
Serving Ideas
Pair with hot apple cider or pumpkin spice latte.
Add to Thanksgiving dessert platters.
Wrap in decorative bags for gifting.
Serve warm with vanilla ice cream for indulgence.
FAQs
Q: Can I use canned pumpkin purée?
Yes, just make sure it’s pure pumpkin, not pumpkin pie filling.
Q: Can I make these gluten‑free?
Yes, use a 1:1 gluten‑free flour blend.
Q: Can I skip the cheesecake filling?
You can, but it’s the star of this recipe!
Recipe Details
Prep Time: 20 minutes (plus freezing)
Bake Time: 12 minutes
Total Time: ~1 hour
Servings: 18 cookies
Final Thoughts
These Pumpkin Spice Cheesecake Stuffed Sugar Cookies are cozy, festive, and indulgent. With their creamy pumpkin center and spiced sugar coating, they’re the perfect cookie to celebrate fall and the holidays.