Fall is here, and you know what that means—pumpkin spice everything! Today, I’m beyond excited to share these Pumpkin Spice Cheesecake-Stuffed Sugar Cookies with you. Imagine biting into a buttery, golden sugar cookie only to find a creamy, pumpkin-spiced cheesecake filling waiting inside. They’re cozy, decadent, and just the right treat to welcome sweater weather.
Thank you so much for stopping by today—these cookies feel like a little hug baked into every bite. If you love recipes like this, don’t forget to subscribe to my email list so you never miss a sweet moment from my kitchen!
Overview of Recipe Content
These cookies are perfect for fall baking, holiday dessert trays, or even gifting to friends and neighbors. They combine the nostalgic comfort of classic sugar cookies with the seasonal magic of pumpkin spice cheesecake.
Why you’ll love them:
- Warm, cozy pumpkin spice flavor.
- A surprise creamy cheesecake filling inside each cookie.
- Perfect for Thanksgiving, Halloween parties, or a cozy night in.
- Make-ahead friendly and freezer-safe.
What they taste like: Buttery sugar cookie on the outside, rich and creamy pumpkin cheesecake inside—like two desserts in one.
Health & Seasonal Benefits: Pumpkin purée brings in natural fiber and nutrients like vitamin A, while the portion-controlled cookie size keeps indulgence balanced.
Ingredients You’ll Need:
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- ¼ cup granulated sugar
- 2 tbsp pumpkin purée
- ½ tsp pumpkin pie spice
- ½ tsp vanilla extract
For the Sugar Cookie Dough:
- ¾ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
Tools Needed:
- Mixing bowls
- Hand or stand mixer
- Baking sheet
- Parchment paper
- Cookie scoop
Suggested Substitutions:
- Swap pumpkin purée for sweet potato purée.
- Use brown sugar in the dough for extra warmth.
- Add white chocolate chips or a dusting of cinnamon sugar for extra flair.
How to Make Pumpkin Spice Cheesecake-Stuffed Sugar Cookies
- Make the Cheesecake Filling: Beat cream cheese, sugar, pumpkin purée, pumpkin spice, and vanilla until smooth. Chill for 30 minutes to firm up.
- Prepare the Dough: Cream butter and sugar until fluffy. Beat in egg and vanilla. Slowly mix in flour until dough forms.
- Assemble: Scoop out 1 tablespoon of dough, flatten slightly, and place a small spoonful of cheesecake filling in the center. Cover with another piece of dough, sealing edges.
- Bake: Place cookies on a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes until lightly golden.
- Cool & Enjoy: Let them cool slightly before biting in—the filling will be warm, creamy, and irresistible.
What to Serve with Pumpkin Spice Cheesecake-Stuffed Sugar Cookies
- A steaming mug of chai latte or pumpkin spice latte.
- A scoop of vanilla ice cream.
- A drizzle of caramel sauce.
Tips for Making It Perfect
- Chill the filling before stuffing—it makes assembling much easier.
- Seal the edges tightly to prevent leaks while baking.
- Don’t overbake—they should stay soft for the best texture.
Storage Instructions
- Store in an airtight container at room temperature for 2–3 days.
- Refrigerate for up to 5 days.
- Freeze unbaked stuffed cookies—bake straight from frozen, adding 2–3 extra minutes.
General Information
These cookies are a creative twist on two beloved desserts—pumpkin pie and cheesecake—wrapped in a sugar cookie shell. They make a wonderful addition to holiday platters and are a fun baking project to do with kids.
Frequently Asked Questions
1. Can I make these ahead of time?
Yes! Assemble and freeze the stuffed dough balls, then bake when needed.
2. Do I need canned pumpkin purée or fresh?
Either works—just make sure it’s pure pumpkin, not pumpkin pie filling.
3. Can I use pre-made sugar cookie dough?
Yes, for a shortcut, but homemade tastes best.
4. How do I keep the filling from leaking?
Chill the filling and pinch the dough edges tightly.
Conclusion
These Pumpkin Spice Cheesecake-Stuffed Sugar Cookies are a little taste of fall magic in every bite—soft, creamy, and spiced just right. If you loved this recipe, you might also enjoy my Pumpkin Cheesecake Bars, Cinnamon Sugar Donuts, or Classic Sugar Cookies.
Happy baking, friends—and if you make these, please share your creations with me on Pinterest or tag me on Instagram. I’d love to see your cozy fall cookies!
Interactive Elements
- Leave a comment or rating below if you tried these cookies!
- Pin this recipe to your Pinterest board for later.
- Share photos of your cookie creations on social media and tag me.
Nutritional Information (per cookie, approx.)
| Calories | Carbs | Sugar | Fat | Sat. Fat | Protein | Fiber | Sodium |
|---|---|---|---|---|---|---|---|
| 210 | 25g | 15g | 10g | 6g | 2g | 1g | 80mg |
Pumpkin Spice Cheesecake-Stuffed Sugar Cookies
- Total Time: 32 minutes
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
These Pumpkin Spice Cheesecake-Stuffed Sugar Cookies are soft, buttery sugar cookies filled with creamy pumpkin spice cheesecake—perfect for fall baking and holiday gatherings.
Ingredients
4 oz cream cheese, softened
¼ cup granulated sugar
2 tbsp pumpkin purée
½ tsp pumpkin pie spice
½ tsp vanilla extract
¾ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
Instructions
1. Beat cream cheese, sugar, pumpkin purée, pumpkin pie spice, and vanilla until smooth. Chill 30 minutes.
2. Cream butter and sugar until fluffy. Add egg and vanilla, then mix in flour.
3. Scoop dough, flatten, and add cheesecake filling. Cover and seal edges.
4. Bake at 350°F (175°C) for 10–12 minutes until lightly golden.
5. Cool slightly before enjoying.
Notes
Chill the filling before assembling for easier handling.
Seal dough edges tightly to prevent leaks.
Freeze unbaked cookies for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
