Stuffed Sugar Cookies (Print)

Sugar cookies with pumpkin cheesecake hidden inside. Warm flavors perfect for chilly autumn nights!

# Ingredients:

01 - 4 oz cream cheese, softened to make the cheesecake layer.
02 - 1/4 cup white sugar to sweeten the filling.
03 - 2 tbsp pumpkin purée for a touch of autumn flavor.
04 - 1/2 tsp pumpkin spice blend to season the filling.
05 - 1/2 tsp vanilla for an extra flavor boost in the filling.
06 - 3/4 cup unsalted butter, softened for the dough.
07 - 1 cup white sugar for sweetening the cookie dough.
08 - 1 large egg to help bind the mixture.
09 - 1 tsp vanilla to flavor the dough.
10 - 2 cups all-purpose flour for the base of the cookie dough.
11 - 1/2 tsp baking powder to give the cookies some lift.
12 - 1/2 tsp baking soda for extra rise.
13 - 1/4 tsp salt to balance the sweet flavors.
14 - 1 tsp pumpkin spice blend (optional) for more fall vibes.
15 - 1/4 cup granulated sugar for coating.
16 - 1/2 tsp pumpkin spice blend for rolling.

# Steps:

01 - Grab a small bowl and blend cream cheese, sugar, pumpkin purée, pumpkin spice, and vanilla together until it all becomes smooth.
02 - Spoon out 1-teaspoon-sized portions onto a plate or tray lined with parchment. Pop into the freezer and let them firm up for at least half an hour.
03 - Take a large bowl and beat together the butter and sugar until fluffy and light.
04 - Throw in the egg and vanilla, mixing everything thoroughly until combined.
05 - In a new bowl, stir together the flour, salt, baking soda, baking powder, and the optional pumpkin spice if you're using it.
06 - Slowly mix the dry ingredients into the wet ones until you've got a soft, workable dough.
07 - Heat your oven to 350°F (175°C) and line a baking sheet with parchment to stop sticking.
08 - Scoop 1 1/2 tablespoons of dough, flatten it, and place a frozen filling in the middle. Wrap the dough around the filling and pinch shut.
09 - In a small dish, mix together sugar and pumpkin spice. Roll each cookie ball in this coating before baking.
10 - Space the cookies out—about 2 inches apart—on your prepared tray. Bake for about 10-12 minutes, until the edges are slightly golden.
11 - Let the cookies rest on the baking sheet for a bit, then place them on a cooling rack to cool off completely.

# Notes:

01 - These soft cookies have a creamy pumpkin spice cheesecake center—perfect for cozy fall days.
02 - They're a fantastic snack for gatherings, relaxing evenings, or just when you're craving something seasonal.
03 - Enjoy them warm so you get that gooey, creamy texture inside.

Back