Cheesecake Stuffed Pumpkin Cookies made with spiced pumpkin cookie dough stuffed with sweet cheesecake filling!

I adore pumpkin cookies, particularly this time of year when it’s cooled off and everyone is excited for Fall. These cookies are extra amazing since they’re stuffed with a sweet, creamy cheesecake.

Pumpkin Cheesecake Cookie Ingredients

Butter: 1 cup salted butter, softened, adds moisture and richness. Using salted butter enhances overall flavor without extra seasoning.

Sugars: You need 1 cup light brown sugar for moisture, while ½ cup white granulated sugar aids in browning and structure.

Eggs: 2 large eggs bind the ingredients and contribute to crisp edges with a tender inside.

Extract: Adding 1 tsp vanilla extract complements the pumpkin’s natural earthiness.

Pumpkin: 1 cup pumpkin puree adds moisture, natural sweetness, and a dense texture.

Flour: Using 4 cups all-purpose flour is essential for holding the dough together.

Leavening agents: 1 tsp baking powder and ½ tsp baking soda allow the cookies to rise slightly and stay light despite the wet pumpkin.

Spices: For warmth and creating the classic fall flavor, you need ½ tsp of each pumpkin pie spice and cinnamon.

Filling: 1 cup Philadelphia no bake cheesecake filling serves as the creamy, sweet center. Freezing it ensures it stays intact during baking, offering a contrasting texture inside the soft cookie.

Tips & Tricks for making Pumpkin Spiced Cookies

• Cheesecake filling: You can find Philadelphia no-bake cheesecake at most major grocery stores like Walmart. It’s typically located next to the bricks of cream cheese. If you can’t find any cheesecake mix then you can make your own by whisking together 8 ounces of softened cream cheese, 1 teaspoon of vanilla extract, 1 cup of powdered sugar, and 1-2 tablespoons of heavy cream.
• Cookie dough texture: These cookies have a soft, chewy texture, so the cookie dough will be a tad on the wetter side. This is completely normal and is a result of the pumpkin puree.
• Stuffing your cookies: Make sure your cookie dough completely enveloped the cheesecake. If there are any little holes then the cheesecake will leak out of the cookies and create quite a mess.

How long are these cheesecake stuffed cookies good for?

Because of the cheesecake filling, I recommend storing these cookies in the fridge. As long as you keep the cookies tightly covered, you can store them for up to a week in the fridge. 

For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container for up to 2 months. Thaw frozen cookies at room temperature before serving for best texture and flavor.

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Cheesecake Stuffed Pumpkin Cookies Recipe

Cheesecake Stuffed Pumpkin Cookies made with spiced pumpkin cookie dough stuffed with sweet cheesecake filling!

Course Cookies, Dessert

Cuisine American

Keyword Cheesecake stuffed Pumpkin Cookies

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 42 minutes minutes

Servings 12 cookies

Calories 526kcal

Author Jessica & Nellie

Ingredients

• 1 cup salted butter softened
• 1 cup light brown sugar
• ½ cup white granulated sugar
• 2 large eggs
• 1 teaspoons vanilla extract
• 1 cup pumpkin puree
• 4 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ tsp pumpkin pie spice
• ½ tsp ground cinnamon
• 1 cup Philadelphia no bake cheesecake filling

Instructions

• Preheat your oven to 350°F. Drop tablespoon sized balls of cheesecake filling onto a baking sheet and freeze for 30 minutes.
• While the cheesecake is freezing, cream the butter and sugars in a large mixing bowl. Use an electric mixer to whisk the ingredients for about 3 minutes, or until the sugar is completely dissolved.
• Once the butter and sugar are creamed, whisk in the eggs for a few more minutes. Add the vanilla extract and pumpkin puree, mix again until just combined.
• Whisk in the flour, baking powder, baking soda, and spices. Make sure there are no pockets of unincorporated flour in your cookie dough.
• Divide the cookie dough into 12 large discs on two parchment lined 9×15 baking sheets. Leave 1-2" between each cookie. Make smaller cookies by dividing the cookie dough and cheesecake filling into 24 portions instead.
• Place a tablespoon of frozen cheesecake in the center of each cookie. Fold the cookie dough over the cheesecake to cover it completely. Bake your cookies for 12 minutes. Serve & enjoy!

Notes

Store cookies in an airtight container in the fridge for up to a week.

Cookies can be frozen for up to 2 months. 

Nutrition

Calories: 526kcal | Carbohydrates: 79g | Protein: 6g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 239mg | Potassium: 171mg | Fiber: 2g | Sugar: 45g | Vitamin A: 3690IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 3mg

Can gluten-free flour be substituted for all-purpose flour?

Yes, you can use a gluten-free all-purpose flour blend that contains xanthan gum or another binder. Make sure the blend is designed for baking to maintain the cookie’s texture.

You might need to slightly adjust the liquid or baking time depending on the flour brand and blend.

Is there a vegan option for the eggs and butter in this recipe?

You can substitute vegan butter or margarine for the salted butter without changing the texture significantly. Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) as an egg replacement.

The cheesecake filling would require a vegan cream cheese alternative made from plant-based ingredients.

How can the sweetness level be adjusted without compromising the texture?

Reduce the white sugar gradually by up to 25% to lower sweetness without affecting cookie structure. Avoid cutting sugars too much, as sugar contributes to the cookie’s chewiness and moisture.

Using brown sugar over white sugar may also balance sweetness while adding moisture.

Enjoy more of our Fall favorite cookie recipes here:

• Apple Crumble Cookies are soft, buttery cookies loaded with warm, cinnamon-spiced apples and a sweet oat crumble, finished with a drizzle of caramel. They capture all the cozy flavors of homemade apple pie in every bite.
• Pumpkin Sugar Cookies are spiced cut-out cookies topped with creamy cream cheese frosting. They’re a festive fall favorite that blends the classic sugar cookie texture with cozy pumpkin flavor.
• Our recipe for Oatmeal Pumpkin Sandwich Cookies create tender oatmeal cookies filled with a rich maple frosting. These cozy sandwich cookies are bursting with fall flavor and sure to be a seasonal favorite!
• Caramel Stuffed Pumpkin Snickerdoodles are soft, pumpkin-spiced cookies coated in cinnamon sugar with a warm, gooey caramel center. They’re the ultimate fall twist on a classic snickerdoodle!
• These Apple Cider Snickerdoodle Cream Pies are spiced cookies sandwiched with a tangy apple cider cream cheese frosting. With cozy cinnamon, nutmeg, and a creamy filling, they’re an irresistible fall treat!

Cheesecake Stuffed Pumpkin Cookies are pumpkin cookies filled with a sweet, creamy cheesecake center. They’re a decadent fall treat that combines cozy pumpkin flavors with rich cheesecake goodness.

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