Cheesecake Stuffed Pumpkin Cookies Recipe
Cheesecake Stuffed Pumpkin Cookies made with spiced pumpkin cookie dough stuffed with sweet cheesecake filling!
Servings: 12 cookies
Calories: 526kcal
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 9x15 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