Get ready to fall in love with your new favorite autumn treat! These aren’t just any pumpkin cookies; they’re an experience. Imagine a soft, spiced pumpkin cookie, studded with sweet white chocolate chips, wrapped around a surprise center of tangy, smooth cream cheese filling. That’s exactly what you get with these Creamy Pumpkin Cheesecake Stuffed Cookies. They combine the best parts of a soft pumpkin cookie and a classic pumpkin cheesecake into one perfect, handheld dessert.
This recipe is surprisingly straightforward and delivers a bakery-quality result right from your own kitchen. Whether you’re a seasoned baker or just looking for fun Pumpkin Desserts With Cream Cheese to try, this recipe is for you. Let’s bake some magic!
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Why You’ll Love This Recipe
Honestly, what’s not to love? These cookies are the perfect mashup of two beloved fall desserts. The cookie itself is incredibly soft and chewy, packed with warm pumpkin pie spice that just screams autumn. It’s a wonderful base for the real star of the show: the filling.
The hidden center is a tangy and sweet pumpkin cheesecake filling that melts in your mouth. It’s like finding a treasure inside each cookie! They look impressive, but the process is quite simple, making them perfect for holiday gatherings, bake sales, or just a cozy night in. Think of them as elevated Pumpkin Cheesecake Bites, but even better because they’re wrapped in a warm cookie hug.
Ingredients
Here’s what you’ll need to gather to create these amazing stuffed cookies. I’ve broken it down by component to keep things simple.
Cream Cheese Filling
- 6 oz (170 g) cream cheese, softened
- ÂĽ cup (50 g) granulated sugar
- 1 ½ Tablespoons sour cream
- ÂĽ teaspoon vanilla extract
Cookies
- 1 cup (226 g) unsalted butter
- 4 teaspoons pumpkin pie spice
- 1 cup (200 g) granulated sugar
- â…” cup (140 g) light brown sugar, firmly packed
- â…” cup (194 g) pumpkin puree
- 2 large egg yolks
- 2 teaspoon vanilla extract
- 3 Âľ cups (468 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup (170 g) white chocolate chips (plus additional for topping, if desired)
Topping
- ÂĽ cup (50 g) granulated sugar
- 1 Tablespoon cinnamon
Step-By-Step Instructions
Ready to get started? Follow these steps, and you’ll have perfect Creamy Pumpkin Cheesecake Stuffed Cookies in no time.
Step 1: Prepare The Cheesecake Filling
First things first, let’s get that delicious filling ready. In a medium-sized bowl, mix the softened cream cheese and granulated sugar until it’s completely smooth and creamy. Then, stir in the sour cream and vanilla extract until everything is well-combined.
Line a small baking sheet or a large plate with wax paper. Scoop the cream cheese mixture into 2-teaspoon sized portions and place them on the prepared sheet. Pop this sheet into the freezer while you work on the cookie dough. This step is key—it makes the filling firm and so much easier to handle when you’re assembling the cookies.
Step 2: Prepare The Cookie Dough
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Now for the dough. Place the butter in a large mixing bowl and melt it in the microwave in 20-second bursts, stirring in between. Once it’s melted, immediately stir in the pumpkin pie spice. Let this mixture cool down until it’s no longer warm to the touch. This is important so you don’t accidentally cook the eggs!
While the butter cools, blot your pumpkin puree. Spread it on a plate and use a few folded paper towels to gently press out the excess moisture. This little trick prevents the cookies from becoming too cakey. Once the butter mixture is cool, stir in the granulated sugar, brown sugar, and your blotted pumpkin puree. Then, mix in the egg yolks and vanilla extract.
Step 3: Combine Dry And Wet Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add these dry ingredients to your wet ingredients, mixing until the dough is uniform and just combined. Be careful not to overmix! Finally, gently fold in the white chocolate chips.
Step 4: Assemble The Cookies
Now for the fun part! Scoop a 3-tablespoon portion of cookie dough and roll it into a ball. Use your thumb to create a deep indent in the center. Grab one of your frozen cream cheese dollops and press it into the indent. Carefully fold the cookie dough around the filling, making sure it’s completely sealed. Roll the ball between your palms to smooth it out.
In a small bowl, whisk together the sugar and cinnamon for the topping. Roll each stuffed cookie dough ball in the cinnamon-sugar mixture until it’s fully coated. Place the coated balls onto your prepared baking sheet.
Step 5: Bake To Perfection
Bake the cookies for 11 minutes. They should look slightly puffed and set around the edges. If you want that extra touch, you can gently press a few more white chocolate chips on top of each cookie as soon as they come out of the oven. Let the cookies cool completely on the baking sheet before moving them. This allows them to set up properly.
How To Store Leftovers
Because of the cream cheese filling, these cookies need to be stored in the refrigerator. Place them in an airtight container or wrap them tightly. They’ll stay fresh and delicious for up to 5 days. You can also freeze them for longer storage! Just wrap them well, and they’ll keep for several months. You can thaw them in the fridge or on the counter when you’re ready for a treat.
Conclusion
And there you have it—a recipe for the most delightful Creamy Pumpkin Cheesecake Stuffed Cookies you’ll ever taste. They are the ultimate fall comfort food, combining the cozy spices of pumpkin with the rich, tangy surprise of a cheesecake center. Perfect for sharing with family and friends, or for keeping all to yourself. We won’t judge! Happy baking!
FAQ
Can I Use A Different Kind Of Chocolate Chip?
Absolutely! While white chocolate pairs beautifully with pumpkin and cream cheese, you could easily swap it for semi-sweet, milk, or even cinnamon chips for a different flavor profile.
My Cookie Dough Is Too Sticky. What Did I Do Wrong?
Don’t worry, this can happen! Pumpkin puree adds a lot of moisture. If your dough is too difficult to handle, simply cover the bowl with plastic wrap and chill it in the refrigerator for about 30 minutes. This will firm it up and make it much easier to roll and stuff.
Do I Have To Blot The Pumpkin Puree?
I highly recommend it! Canned pumpkin has a high water content, and removing some of that excess moisture is crucial for achieving a chewy cookie texture rather than a cakey one. It’s a quick step that makes a big difference in the final result.
