Cheesecake Stuffed Pumpkin Cookies – Deliciously thick, soft, and chewy pumpkin cookies packed with warm autumn spices and filled with a sweet, creamy cheesecake centre. The perfect cosy autumn treat!
If you love pumpkin cookies and creamy cheesecake, these Cheesecake Stuffed Pumpkin Cookies give you the best of both worlds! They’re wonderfully thick, soft, and chewy, with a delicious blend of cinnamon, ginger, and nutmeg, and a sweet vanilla cheesecake centre hidden inside every cookie. Every bite is packed with cosy autumn flavour!
These homemade cookies are surprisingly easy to make with simple ingredients, including pumpkin purée, melted butter, and brown sugar for a beautifully chewy texture. Freezing the cheesecake filling beforehand makes it easy to wrap the cookie dough around each creamy centre before baking. They’re perfect for Halloween gatherings, autumn baking, or enjoying with a warm cuppa on a chilly afternoon!
Looking for more delicious pumpkin recipes? Try my Chocolate Chip Pumpkin Cookies, Pumpkin Crinkle Cookies, or Pumpkin Cheesecake Streusel Bars.
Happy baking,
Marsha x
Cheesecake Stuffed Pumpkin Cookies
Ingredients
For the Cheesecake Centres
- 170 g cream cheese, softened
- 3 tablespoons caster or granulated sugar
- ½ teaspoon vanilla extract
For the Cookies
- 190 g 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
- 115 g unsalted butter, melted
- 150 g light brown sugar
- 75 g canned pumpkin puree
- 1 teaspoon vanilla extract
Instructions
For the Cheesecake Centres
- Line a small baking tray or plate with parchment paper. Set aside.
- In a medium mixing bowl, whisk together the softened cream cheese, sugar, and vanilla extract until smooth and combined.
- Spoon 9 portions of the cheesecake mixture, approximately 1 teaspoon each, onto the prepared tray. Freeze for 1–2 hours, or until completely solid.
For the Cookies
- Preheat the oven to 180°C/160°C Fan/350°F/Gas 4. Line a large baking tray with parchment paper or a silicone baking mat. Set aside.
- In a medium mixing bowl, whisk together the flour, baking soda, cornflour, salt, cinnamon, ginger, and nutmeg. Set aside.
- In a separate large mixing bowl, whisk together the melted butter and light brown sugar until combined.
- Add the pumpkin puree and vanilla extract, and whisk until smooth and combined.
- Add the dry ingredients and mix until just combined. Avoid overmixing.
- Divide the cookie dough into 9 equal portions, approximately 56g each. Roll each portion into a ball, then flatten into a thick circle.
- Place one frozen cheesecake portion into the centre of each piece of cookie dough. Carefully fold the dough up and around the filling, pinching the edges together to seal completely. Roll gently back into a ball.
- Arrange the stuffed cookie dough balls onto the prepared baking tray, leaving enough space between each one for spreading.
- Bake for 12–14 minutes, or until the edges are set and the centres are still slightly soft. The cookies will firm up as they cool.
- Leave to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.
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Comments
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!