Description

Soft, chewy pumpkin cookies stuffed with a creamy cheesecake centre — the perfect fall treat that combines two desserts in one bite!

Ingredients

Scale

Here’s what you’ll need for about 24 cookies.

For the Cookie Dough

1 cup (225 g) unsalted butter, softened to room temperature
¾ cup (150 g) light brown sugar, packed
¼ cup (50 g) granulated sugar
1 cup pumpkin butter (or see substitution note below)
1 large egg + 1 egg yolk, room temperature
2 teaspoons vanilla extract
2¼ cups (280 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1½ teaspoons pumpkin pie spice
½ teaspoon sea salt

For the Cheesecake Centre

8 oz (225 g) cream cheese, softened
¼ cup (50 g) granulated sugar
1 teaspoon vanilla extract

Optional Outer Coating

½ cup granulated sugar
½ teaspoon cinnamon

Note: For a crumb-style coating, roll the dough in the sugar-cinnamon mixture before baking.

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Instructions

Step 1 – Prep & Chill: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. In a large bowl, beat the softened butter and both sugars until light and fluffy (about 2–3 minutes). Mix in the pumpkin butter, egg + yolk, and vanilla extract until smooth. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt. Gradually add dry mix into wet ingredients, mixing just until combined. Avoid over-mixing. Cover the dough and chill for at least 30 minutes — this helps with texture and prevents spreading.
Step 2 – Make the Cheesecake Centres: In a clean bowl, beat softened cream cheese, sugar, and vanilla until smooth and creamy. Using a small cookie scoop (about 1 Tbsp), portion mixture into ~24 small dollops. Place on a parchment-lined plate and freeze for 15–20 minutes until firm to prevent leakage during baking.
Step 3 – Assemble the Cookies: Scoop ~2-Tbsp dough balls and flatten each in your palm. Place one frozen cheesecake dollop in the centre of each piece, wrap dough around filling, and seal edges. If using coating, roll each cookie in sugar-cinnamon mixture. Place cookies on baking sheets about 2–3 inches apart.
Step 4 – Bake and Cool: Bake for 12–14 minutes, until edges are set but centres remain slightly soft. Avoid over-baking — cookies should stay moist. Let rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, store in an airtight container. Refrigerate for longer storage due to the cheesecake filling.

Notes

For best texture, serve cookies slightly warm so the cheesecake centre is soft. You can freeze unbaked stuffed cookies and bake from frozen, adding 1–2 extra minutes to the bake time.

Prep Time: 30 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 190
Sugar: 14g
Sodium: 120mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg