Craving a fall-inspired treat that’s creamy, spiced, and utterly delicious? These Pumpkin Spice Cheesecake Stuffed Sugar Cookies are the perfect combination of sweet, creamy, and comforting flavors!

Imagine soft, chewy sugar cookies filled with a rich and creamy pumpkin spice cheesecake filling. The blend of warm spices and creamy filling makes every bite taste like autumn in a cookie!

These cookies are perfect for cozy gatherings, holiday treats, or anytime you want to indulge in a little sweetness. The creamy pumpkin cheesecake center paired with the sugary exterior is a match made in dessert heaven!

Ready to bake something amazing? Let’s make these Pumpkin Spice Cheesecake Stuffed Sugar Cookies and enjoy a delicious, fall-inspired treat today!

Why You’ll Love This Recipe

Cozy Fall Favorite: The mix of cinnamon, nutmeg, and pumpkin pie spice makes every bite taste like autumn.
Creamy Surprise Center: A soft pumpkin cheesecake filling hidden inside adds a rich, creamy texture to balance the sweet cookie shell.
Soft Yet Chewy: These cookies stay soft for days and have that bakery-style chew we all love.
Make-Ahead Friendly: Both the dough and filling can be prepped ahead and chilled for easy baking later.
Great for Holidays: Ideal for Thanksgiving dessert tables, cookie exchanges, or anytime you’re craving fall flavors.

What You Need to Know Before You Start

Prep Time & Bake Time:

Prep Time: 25 minutes (plus 30 minutes chill time)
Bake Time: 10–12 minutes
Total Time: About 1 hour 15 minutes

Servings:
This recipe makes about 16 stuffed cookies. If you want to serve a larger crowd, feel free to double the batch.

Difficulty:
Intermediate — it’s a little more involved than a regular cookie, but nothing tricky if you follow the steps.

Required Kitchen Tools

Hand or stand mixer
Mixing bowls (at least 2)
Rubber spatula
Measuring cups and spoons
Baking sheet
Parchment paper
Cookie scoop or tablespoon
Small spoon for stuffing
Wire cooling rack

Ingredients for Pumpkin Spice Cheesecake Stuffed Sugar Cookies

For the Cheesecake Filling

4 oz cream cheese, softened
1/4 cup granulated sugar
2 tablespoons pumpkin purée
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract

For the Cookie Dough

3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon pumpkin pie spice (optional for extra fall flavor)

For Rolling

1/4 cup granulated sugar
1/2 teaspoon pumpkin pie spice

How to Make Pumpkin Spice Cheesecake Stuffed Sugar Cookies: Step-by-Step

1. Make the Cheesecake Filling

In a small bowl, mix together the softened cream cheese, sugar, pumpkin purée, pumpkin pie spice, and vanilla extract. Stir until smooth and creamy.
Scoop small teaspoons of the filling onto a parchment-lined plate. Freeze for 20–30 minutes. This makes it easier to stuff the cookies later.

2. Make the Cookie Dough

In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 2–3 minutes).
Add the egg and vanilla. Mix until combined.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms.

3. Chill the Dough (Optional but Helpful)

Cover and refrigerate the cookie dough for about 30 minutes. This makes the dough easier to handle when stuffing.

4. Fill the Cookies

Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper.
Scoop about 1½ tablespoons of dough and flatten it into a disc.
Place one frozen cheesecake dollop in the center, then wrap the dough around it to seal. Roll into a ball.
In a small bowl, combine the rolling sugar and pumpkin spice. Roll each stuffed dough ball in the sugar mixture.

5. Bake

Place cookies 2 inches apart on the prepared baking sheet.
Bake for 10–12 minutes, or until the edges look set and the tops are just starting to crack.
Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool.

Variations for Pumpkin Spice Cheesecake Cookies

Add Chocolate Chips: Mix white or dark chocolate chips into the dough for extra richness.
Use Maple Cream Cheese: For a twist, add a teaspoon of maple syrup to the filling for cozy maple flavor.
Make it Gluten-Free: Use a 1:1 gluten-free flour blend to make this recipe celiac-friendly.
Add Crunch: Stir chopped pecans into the dough for a nutty contrast.
Skip the Filling: If you’re short on time, bake the dough as sugar cookies. They’re still full of warm spice.

How to Serve Pumpkin Spice Cheesecake Stuffed Sugar Cookies

These cookies are rich, cozy, and perfect with:

Warm Drinks: Pair with a mug of chai, coffee, or hot apple cider.
Holiday Platters: Add them to a Thanksgiving dessert board or a Christmas cookie tray.
Ice Cream: Serve slightly warm with vanilla ice cream for a melty, creamy dessert.

They’re a great treat for fall get-togethers, Halloween parties, or lazy Sundays at home.

Storage and Make-Ahead Tips

Store: Keep cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freeze Baked Cookies: Once cooled, place them in a freezer-safe bag and store for up to 2 months. Thaw at room temp before eating.
Freeze Before Baking: Form and fill the dough balls, then freeze on a baking sheet. Once frozen, transfer to a freezer bag. Bake directly from frozen—just add 1–2 extra minutes.

Tips and Tricks for Success

Use Cold Filling: Freeze the cheesecake filling so it’s firm when stuffing. This keeps it from leaking out during baking.
Seal Well: Pinch the dough tightly around the filling so it doesn’t escape.
Don’t Overbake: The cookies should look slightly underdone in the center when you pull them from the oven—they’ll set as they cool.
Chill the Dough: If it’s sticky, chilling helps make shaping and stuffing easier.
Even Sizes: Use a cookie scoop for consistent sizes, so they bake evenly.

🍽️ Nutrition (per cookie, estimated)

Nutrient	Amount
Calories	215 kcal
Carbohydrates	27g
Sugar	16g
Fat	10g
Saturated Fat	6g
Protein	2g
Fiber	1g
Sodium	95mg

Pumpkin Spice Cheesecake Stuffed Sugar Cookies

Recipe by Jordi RocaCourse: Cookie Recipes

Servings

Ingredients

Cheesecake Filling
4 oz cream cheese, softened
1/4 cup granulated sugar
2 tbsp pumpkin purée
1/2 tsp pumpkin pie spice
1/2 tsp vanilla extract
Cookie Dough
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp pumpkin pie spice (optional)
Rolling Mixture
1/4 cup granulated sugar
1/2 tsp pumpkin pie spice

Directions

Make Filling: Mix cream cheese, sugar, pumpkin purée, pumpkin pie spice, and vanilla until smooth. Freeze dollops for 30 minutes.
Make Dough: Cream butter and sugar until fluffy. Add egg and vanilla. In another bowl, whisk flour, baking soda, baking powder, salt, and spice. Combine with wet ingredients. Chill dough for 30 minutes.
Assemble: Wrap dough around frozen filling. Roll into balls, then coat in sugar-spice mixture.
Bake: Bake at 350°F (177°C) for 10–12 minutes. Cool for 5 minutes on the tray, then transfer to a wire rack.

Pumpkin Cookie FAQs

Can I skip the pumpkin purée in the filling?
Yes, but it will taste more like classic cheesecake than pumpkin spice.

Why did my filling leak out?
The dough might not have been sealed tightly enough, or the filling wasn’t cold enough.

Can I use store-bought sugar cookie dough?
It’s not recommended. The homemade dough holds the filling better and tastes more balanced with the spices.

Are these cookies freezer-friendly?
Yes! You can freeze them baked or unbaked (filled dough balls). Both work well.

Conclusion

Pumpkin Spice Cheesecake Stuffed Sugar Cookies take everything we love about fall—warm spices, creamy pumpkin, soft sugar cookies—and wrap it all into one cozy dessert. They’re a little special, a little different, and totally worth the extra step of stuffing. You’ll want to make these every autumn, or maybe year-round.