Can I use regular cream cheese instead of room temperature?

You really want room temperature cream cheese for the smoothest filling. Cold cream cheese will create lumps that are hard to smooth out.

What if my dough is too sticky to work with?

This usually means it needs more chilling time. Pop it back in the freezer for 15-20 minutes, and it should be much easier to handle.

Can I make these smaller or larger?

Absolutely! Just adjust your baking time accordingly. Smaller cookies will need about 12 minutes, while larger ones might need up to 18 minutes.

Why do my cookies spread too much?

This typically happens when the dough isn't cold enough or when the oven temperature is too low. Make sure your dough balls are well-chilled and your oven is properly preheated.

Pumpkin Cheesecake Stuffed Cookies

Name: Pumpkin Cheesecake Stuffed Cookies
Prep time: 20 min
Cook time: 14 min
Total time: PT-487917H5M59S
Yield: 18
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1 cup light brown sugar; 1 large egg yolk (room temperature); 1 1/2 teaspoons vanilla extract; 1/4 cup canned pumpkin puree; 1/2 teaspoon pumpkin pie spice; 1/2 teaspoon ground cinnamon; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 1/2 cups all-purpose flour, white whole wheat flour – or for gluten-free, use King Arthur Measure for Measure Gluten-free Flour; 6 ounces cream cheese (room temp); 3 tablespoons granulated sugar; 1/2 teaspoon vanilla extract; Pinch of salt; 2 tablespoons coarse/raw sugar; 1 teaspoon ground cinnamon

Description

Soft and chewy pumpkin cookies stuffed with a creamy cheesecake filling, coated in spiced cinnamon sugar – the perfect cozy fall treat.

Ingredients

Scale

1/2 cup unsalted butter, softened
1 cup light brown sugar
1 large egg yolk (room temperature)
1 1/2 teaspoons vanilla extract
1/4 cup canned pumpkin puree
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups all-purpose flour, white whole wheat flour – or for gluten-free, use King Arthur Measure for Measure Gluten-free Flour
6 ounces cream cheese (room temp)
3 tablespoons granulated sugar
1/2 teaspoon vanilla extract
Pinch of salt
2 tablespoons coarse/raw sugar
1 teaspoon ground cinnamon

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Instructions

Line 2 cookie sheets with parchment paper. Also place a piece of parchment paper or plastic wrap on top of a cutting board, small baking tray or whatever will fit in your freezer (for 18 dough balls).
In a large mixing bowl, beat the butter and sugar at high speed until well combined and light. Beat in the egg yolk, vanilla extract, and pumpkin puree, just until combined.
Sprinkle the pumpkin spice, cinnamon, baking powder and salt over the top.
Beat it in, just a few seconds until combined.
Add the flour. Use a silicone spatula to incorporate it a bit so that you don’t make a mess with the flour. Then use your mixer on low to incorporate the flour, just until combined.
Roll the dough into eighteen 33-gram balls. Place them on the cutting board/baking sheet and freeze them for 1 hour. If you end up freezing it longer, just let it sit at room temperature until soft enough to work with.
Meanwhile, prepare the cheesecake filling. Beat the cream cheese and sugar at medium until light and fluffy, and then stir in the vanilla and salt.
Place a piece of parchment paper or plastic wrap on top of a cutting board, small baking tray or whatever will fit in your freezer. Scoop out eighteen 11-gram (2-teaspoon) sized balls of filling and place in mounds on the prepared tray. If you have a smallish cookie scoop, that’d be ideal. You don’t want to freeze them as flat discs, as you’ll be wrapping the dough around the filling balls. Freeze for an hour until frozen. Towards the end of the freezing time, preheat the oven to 350°F (175°C).
Once the cheesecake and dough balls are firm, flatten one in the palms of your hand, like a pancake, and place a cheesecake ball inside. Pull up the edges to wrap it up into a ball and make sure that the cheesecake isn’t peeking out. You can alternatively flatten the cookie dough balls on the countertop between two pieces of parchment paper.
Dip the filled balls in the remaining cinnamon sugar and place 3” apart on the prepared cookie sheet. Do NOT flatten them down!
Bake for 14-16 minutes or until they’ve cracked and are firm on top.
Let cool for 5 minutes on the baking sheet and then remove to a wire rack to cool completely.
Refrigerate leftovers in an airtight container for up to 5 days.

Notes

Freeze both the cookie dough and cheesecake filling before assembling to make wrapping easy and mess-free.

Nutrition

Serving Size: 1 cookie
Calories: 237kcal
Sugar: 24g
Sodium: 185mg
Fat: 15g
Saturated Fat: 9g
Trans Fat: 0.4g
Carbohydrates: 25g
Fiber: 0.4g
Protein: 2g
Cholesterol: 58mg