Cheesecake Stuffed Pumpkin Cookies – Deliciously soft and chewy pumpkin cookies that are perfectly spiced, and stuffed with a cheesecake layer!
Last year, I updated my recipe for Chocolate Chip Pumpkin Cookies – have you tried them yet? You should, they’re so good. Today, I bring you a delicious upgrade to them cookies. I’ve stuffed them with cheesecake.
This is my all-time favourite pumpkin cookie recipe.
They’re soft and chewy without being cakey, and they are perfectly spiced with cinnamon, ginger, and nutmeg. Stuffing these cookies with a layer of cheesecake makes them over-the-top GOOD.
Two incredibly delicious treats in one. If you love pumpkin and cheesecake, you need to try these cheesecake stuffed pumpkin cookies!
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make these cookies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- plain/all-purpose flour
- baking soda
- cornflour/cornstarch
- salt
- ground cinnamon, ginger, and nutmeg
- unsalted butter
- light brown sugar
- canned pumpkin puree
- vanilla extract
For the cheesecake centres:
- cream cheese
- caster/granulated sugar
- vanilla extract
How to make Cheesecake Stuffed Pumpkin Cookies
To make these cookies, let’s start by making the cheesecake centres. Mix together the cream cheese, sugar and vanilla extract until smooth and combined.
Place 9 teaspoons of the mixture onto a baking tray lined with parchment paper. Freeze until solid – about 1 – 2 hours.
For the cookies, whisk together the flour, baking soda, cornflour, salt, and spices. Set aside.
Whisk together the butter and sugar until combined. Add the pumpkin puree and vanilla, and mix until combined. Add the dry ingredients, and mix until combined.
Roll the dough into 2oz balls. You should get about 9 big balls. Flatten the balls out, and place 1 teaspoon of the frozen cheesecake mixture into the centres. Form the dough back into balls, sealing the cheesecake inside.
Place the dough balls onto a baking tray lined with parchment paper or a silicone mat, and bake for 12 – 14 minutes. Allow to cool for 5 minutes before transferring them to a wire rack to cool completely.
The printable recipe card with the full list of ingredients, their measurements, and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements. Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Cheesecake Stuffed Pumpkin Cookies are:
- super quick and easy to throw together
- deliciously thick and chewy
- loaded with a cream cheese centre
- bursting with warm, comforting spices
How long will these cookies last? These cookies will stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Want freshly-baked cookies every time? Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.
Did You Make This Recipe?
Leave a ⭐️ review! I’d love to see your take on it — snap a photo and tag me on Instagram or Facebook with #simplybakeblog!
More pumpkin recipes to try!
- Cheesecake Swirl Pumpkin Bundt Cake
- Nutella Stuffed Pumpkin Cookie Bars
- Baked Pumpkin Streusel Doughnuts
- Pumpkin Bread (so moist, SO good!)
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Cheesecake Stuffed Pumpkin Cookies
Ingredients
For the Cookies
- 1 ½ cups (190g) plain/all-purpose flour
- ½ teaspoon baking soda
- 2 teaspoons cornflour/cornstarch
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup (115g) unsalted butter, melted
- ¾ cup (150g) light brown sugar
- ⅓ cup (75g) canned pumpkin puree
- 1 teaspoon vanilla extract
For the Cheesecake Centre
- ¾ cup (170g) cream cheese, softened
- 3 tablespoons caster/granulated sugar
- ½ teaspoon vanilla extract
Instructions
For the Cheesecake Centre
- Whisk together the cream cheese, sugar and vanilla extract until smooth and combined. Place 9 teaspoons (use half teaspoon if you’d like a thinner layer of cheesecake) of the mixture on a baking tray lined with parchment paper. Freeze until solid – about 1 – 2 hours.
For the Cookies
- Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.
- Whisk together the flour, baking soda, cornflour, salt, and spices. Set aside.
- Whisk together the butter and sugar until combined. Add the pumpkin puree and vanilla, and mix until combined. Add the dry ingredients, and mix until combined.
- Roll the dough into 2oz balls, about 9 big balls. Form the balls into flat circles, and place 1 teaspoon of the frozen cheesecake mixture into the centres. Form the dough back into balls, sealing the cheesecake inside.
- Place the dough balls on the prepared baking tray, and bake for 12 – 14 minutes. Allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
Recipe Notes
Nutrition Information:
Nutrition information is automatically calculated, so should only be used as an approximation.
The only thing tastier than one dessert is two desserts put together! These cookies look absolutely perfect, Marsha! Such a great addition to fall baking. Pinned, of course. Happy Monday!
Thanks, Demeter! 🙂 Happy Monday!
I’m crying tears of deliciousness. Or maybe that’s drool. Okay, yeah, I think that’s drool. These look INCREDIBLE!
Thanks, Karly!