Pumpkin Spice Cheesecake-Stuffed Sugar Cookies

Pumpkin Spice Cheesecake-Stuffed Sugar Cookies are a delightful treat that combines the warmth of pumpkin spice with the richness of cheesecake. Imagine biting into a soft sugar cookie only to discover a creamy and flavorful cheesecake center. These cookies are perfect for fall gatherings, holidays, or simply enjoying at home with a cup of coffee.

Why Make This Recipe

Making Pumpkin Spice Cheesecake-Stuffed Sugar Cookies is a fantastic way to bring some seasonal joy to your baking. They are not only delicious, but they also offer a unique twist on traditional sugar cookies. The creamy cheesecake filling adds a layer of indulgence, making them a favorite for both kids and adults. Plus, the lovely aroma of pumpkin spice will fill your kitchen, creating a cozy atmosphere.

How to Make Pumpkin Spice Cheesecake-Stuffed Sugar Cookies

Creating these cookies is simple and fun! Follow the steps below for a delicious batch of Pumpkin Spice Cheesecake-Stuffed Sugar Cookies.

Ingredients:

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
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, for extra fall flavor)
1/4 cup granulated sugar (for rolling)
1/2 tsp pumpkin pie spice (for rolling)

Directions:

Prepare the Cheesecake Filling: In a small bowl, beat together cream cheese, sugar, pumpkin purée, pumpkin pie spice, and vanilla extract until smooth. Scoop small dollops (about 1 teaspoon each) onto a parchment-lined plate or tray. Freeze for at least 30 minutes, until firm.
Make the Sugar Cookie Dough: In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Assemble the Stuffed Cookies: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop about 1 1/2 tablespoons of cookie dough and flatten it slightly in your hand. Place a frozen cheesecake dollop in the center and wrap the dough around it, sealing the edges. In a small bowl, mix the rolling sugar with pumpkin pie spice. Roll each stuffed cookie ball in the spiced sugar mixture.
Bake the Cookies: Place the cookies on the prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy these delightful Pumpkin Spice Cheesecake-Stuffed Sugar Cookies warm or at room temperature!

How to Serve Pumpkin Spice Cheesecake-Stuffed Sugar Cookies

These cookies are best served warm or at room temperature. You can pair them with a hot beverage like coffee, tea, or hot chocolate. They make a lovely addition to any dessert table, especially during fall gatherings and holidays.

How to Store Pumpkin Spice Cheesecake-Stuffed Sugar Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them. Place the cookies in a single layer in a freezer-safe container or bag, and they will last for up to three months.

Tips to Make Pumpkin Spice Cheesecake-Stuffed Sugar Cookies

Make sure your cream cheese is softened for easy mixing.
Don’t skip freezing the cheesecake filling; this helps it maintain its shape when baking.
Experiment with the pumpkin pie spice to adjust the flavor to your liking.

Variation

If you want to try a different flavor, consider swapping the pumpkin purée with other fruit purées like apple or butterscotch for a different twist on the filling!

FAQs

1. Can I use store-bought pumpkin puree instead of homemade?

Yes! Store-bought pumpkin puree works perfectly for this recipe, making it even easier.

2. How can I tell when the cookies are done baking?

The cookies should be lightly golden around the edges and set in the center. They will continue to firm up as they cool.

3. Can I make the dough ahead of time?

Absolutely! You can prepare the cookie dough in advance and refrigerate it for up to two days or freeze it for longer storage. Just make sure to bring the dough back to room temperature before baking.

Enjoy making and sharing your Pumpkin Spice Cheesecake-Stuffed Sugar Cookies!