I love making these soft, melt-in-your-mouth sugar cookies with a surprise inside—rich, spiced pumpkin cheesecake filling. They combine the cozy flavors of fall with the fun twist of a stuffed cookie. Every bite delivers a creamy center wrapped in sweet cinnamon-sugar goodness.

Pumpkin Spice Cheesecake-Stuffed Sugar Cookies

Why I’ll Love This Recipe

I can’t get enough of how these cookies blend two of my favorite treats—classic sugar cookies and creamy pumpkin cheesecake. The textures are incredible: soft, chewy cookie on the outside and a luscious, spiced filling inside. I also love that they’re perfect for fall gatherings, Thanksgiving dessert tables, or just a cozy weekend at home with a hot drink.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cheesecake Filling:

4 oz cream cheese, softened
¼ cup granulated sugar
2 tablespoons pumpkin purée
½ teaspoon pumpkin pie spice

For the Cookie Dough:

½ cup unsalted butter, softened
⅓ cup granulated sugar
⅓ cup light brown sugar, packed
1 egg
1 teaspoon vanilla extract
⅓ cup pumpkin purée (drained if watery)
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon pumpkin pie spice
¼ teaspoon salt

For the Cinnamon-Sugar Coating:

¼ cup granulated sugar
½ teaspoon cinnamon

Directions

I start by making the cheesecake filling. I beat the cream cheese, sugar, pumpkin purée, and pumpkin spice together until smooth. Then I scoop it into small balls, place them on a parchment-lined tray, and freeze them for about 30 minutes.
Next, I prepare the cookie dough. I cream the butter and both sugars until fluffy, then add the egg, vanilla, and pumpkin purée. After that, I stir in the flour, baking soda, pumpkin spice, and salt until a dough forms.
I chill the dough for about 15–20 minutes to make it easier to handle.
Once the filling is frozen and the dough is chilled, I scoop the dough into balls, flatten each one, and place a cheesecake ball in the center. Then I wrap the dough around the filling and roll it into a ball.
I roll each cookie dough ball in cinnamon sugar and place them on a baking sheet lined with parchment paper.
I bake the cookies at 350°F (175°C) for 12–15 minutes until the edges are set but the centers are still soft.
I let them cool for a few minutes on the pan before transferring them to a wire rack.

Servings and timing

Makes about 12–16 cookies
Prep time: 40 minutes (including chilling and filling)
Bake time: 12–15 minutes
Total time: about 1 hour

Variations

I sometimes add mini chocolate chips to the cookie dough for a chocolatey twist.
For a stronger spice kick, I like to increase the pumpkin pie spice or add a pinch of nutmeg and cloves.
If I want to make them gluten-free, I use a 1:1 gluten-free flour blend.
I’ve also swapped the cream cheese filling with Nutella or cookie butter for a different flavor profile.

storage/reheating

I store these cookies in an airtight container in the fridge for up to 5 days because of the cream cheese filling. To enjoy them warm, I microwave a cookie for about 10–15 seconds—it brings the filling back to that gooey, cheesecake-like texture I love. For longer storage, I freeze them and thaw as needed.

FAQs

What’s the best way to keep the filling from leaking out?

I make sure the dough completely seals around the filling and isn’t too thin. I also keep the filling frozen until just before wrapping it.

Can I freeze these cookies?

Yes, I freeze them either before or after baking. If freezing unbaked, I just add 1–2 minutes extra to the bake time when ready to cook.

Why do I need to drain the pumpkin purée?

Pumpkin can carry a lot of moisture. If I don’t drain it, the dough can become too wet and sticky, making it hard to shape.

Can I use store-bought dough?

If I’m short on time, I use a good-quality sugar cookie dough as a shortcut, but I still make the homemade cheesecake filling for that rich center.

How do I know when the cookies are done?

I take them out when the edges are just set and the centers still look a little soft. They’ll continue to cook slightly on the baking sheet and stay chewy.

Conclusion

These pumpkin spice cheesecake-stuffed sugar cookies are a delicious fall treat that I look forward to baking every year. The mix of soft cookie, cozy spices, and creamy center makes them irresistible. Whether I’m serving them for a holiday or just craving something sweet and seasonal, they never disappoint.