Name: Pumpkin Cheesecake Stuffed Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 (8 oz) package cream cheese, softened; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1/2 cup light brown sugar, packed; 1 cup canned pumpkin puree; 1 large egg; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cloves; 1/2 teaspoon salt

Ingredients

1 (8 oz) package cream cheese, softened

1/4 cup powdered sugar

1 teaspoon vanilla extract (for cream cheese mixture)

1/2 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup light brown sugar, packed

1 cup canned pumpkin puree

1 large egg

1 teaspoon vanilla extract (for cookie dough)

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/2 teaspoon salt

Instructions

Step 1: In a medium bowl, beat the softened cream cheese, powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy. Scoop small teaspoon-sized dollops of the cream cheese mixture onto a parchment-lined baking sheet. Freeze for at least 30 minutes, or until firm.

Step 2: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and the second teaspoon of vanilla extract, mixing until well combined.

Step 3: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Step 4: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Using a tablespoon or cookie scoop, form a ball of cookie dough and flatten it slightly in your hand.

Step 5: Place a frozen cream cheese dollop in the center of the flattened dough and wrap the dough around it, rolling it into a ball to seal the filling inside. Arrange the stuffed cookie dough balls on the prepared baking sheets about 2 inches apart.

Step 6: Bake the cookies for 12–15 minutes, or until the edges are set and the tops are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

For a stronger cheesecake flavor, add a tablespoon of cream cheese powder to the dough.

Use fresh pumpkin puree if preferred, but ensure it’s well-drained to avoid excess moisture.

Try rolling the cream cheese filling in crushed graham crackers before freezing for added texture and flavor.

To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend suitable for baking.

FAQs

Can I use low-fat cream cheese in this recipe?

Yes, you can use low-fat cream cheese, but the texture might be slightly less creamy and rich compared to using full-fat cream cheese.

Can I prepare the cream cheese filling ahead of time?

Absolutely. The cream cheese filling can be made and frozen in dollops for several days before baking, making the assembly quicker and more convenient.