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Warm spiced cookies stuffed with creamy pumpkin cheesecake filling—yeah, these are total comfort food for chilly days. The inside's soft and pumpkin-y, while the outside's sweet and loaded with autumn spice. Set these out for Halloween, friends popping by, or any night you want to get cozy. One bite pairs sweet sugar with creamy, spiced pumpkin and a dough that just melts in your mouth.
INGREDIENTS- Granulated sugar: 1/4 cup, used to roll stuffed cookies for that classic sugar cookie crunch
- Pumpkin pie spice: 1/2 tsp, goes into the sugar for rolling, plus more if you love big fall flavors
- All-purpose flour: 2 cups, to bring the dough together and give it shape
- Baking soda: 1/2 tsp, helps the cookies puff up
- Baking powder: 1/2 tsp, for that extra rise
- Salt: 1/4 tsp, so everything doesn't taste just sweet
- Granulated sugar: 1 cup, makes the dough sweet and spot-on
- Pumpkin pie spice: 1 tsp, can give the dough some real autumn punch
- Egg: 1 large, holds the dough together
- Vanilla extract: 1 tsp, gives the dough warmth
- Pumpkin pie spice: 1/2 tsp, mixed into the creamy filling
- Vanilla extract: 1/2 tsp, for the pumpkin cheesecake center
- Pumpkin purée: 2 tbsp, makes the filling taste like pumpkin pie
- Cream cheese: 4 oz, totally soft, for the rich cheesecake middle
- Unsalted butter: 3/4 cup, beaten into the cookie dough for flavor and moisture
- Granulated sugar: 1/4 cup, whipped into the filling so it's just sweet enough
- Step 12:
- When they're done, let cookies rest on the tray a bit, then slide over to a rack so they'll cool down but not dry out.
- Step 11:
- Bake for about 10-12 minutes till those edges turn barely golden and the middle looks set (don't overbake or they'll get dry).
- Step 10:
- Space out stuffed cookie balls on your lined tray, leaving about 2 inches between so they don't merge.
- Step 9:
- Roll each dough ball (stuffed and sealed) in a small bowl of 1/4 cup sugar mixed with 1/2 teaspoon pumpkin spice for that sparkle.
- Step 8:
- Grab about a tablespoon and a half of dough, flatten it, tuck one frozen cream cheese ball inside, and pinch to seal tight.
- Step 7:
- Fire up the oven—aim for 350°F (175°C) and get your sheet pan ready with parchment.
- Step 6:
- Tip in the dry ingredients slowly. Keep mixing till you've got a soft dough that doesn't stick everywhere.
- Step 5:
- In another bowl, whisk together flour, baking powder, soda, salt and some pumpkin pie spice until it's all mixed through.
- Step 4:
- Crack in your egg and pour in vanilla, then blend till it looks nice and smooth.
- Step 3:
- Beat softened butter with sugar until it's really creamy and pale.
- Step 2:
- Spoon out teaspoons of the cheesecake mixture onto a plate lined with parchment. Freeze these for at least 30 minutes—they need to be firm.
- Step 1:
- Mix together cream cheese, a bit of sugar, pumpkin purée, a dash of pumpkin spice and vanilla until smooth in a small bowl.
- Enjoy these while they're still warm—gooey middle and all.
- Pop leftovers in an airtight box in your fridge for up to 3 days. Warm 'em up for melty bliss.
- Want even more pumpkin? Toss in extra purée to your dough.
- If you want chewier cookies, chill the dough in the fridge for 15 minutes before baking.
Pointers from Famous Chefs
- Chef Trick: Go for the best pumpkin spice blend you can get—really deepens the flavor.
- Chef Trick: Dust a bit of sea salt onto the filling before sealing for that wow sweet-and-salty swirl.
Everything about these just feels like a hug on a cold day. Grab your favorite mug and dunk, or munch solo for those perfect autumn vibes.
FAQsIs it okay to prep these ahead of time?
Totally. Freeze the dough and the little cheesecake scoops, then bake when you want fresh ones.
Can I go heavier on the pumpkin spice?
Yeah, sprinkle in extra if you want that big fall punch. Make it your own.
What's the trick to keeping them soft?
Lock them up tight in a container and warm just before eating. They'll stay soft and dreamy.
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