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Cheesecake-Stuffed Pumpkin Cookies with Cinnamon Sugar

Cheesecake-stuffed pumpkin cookies with cinnamon sugar bake up with a soft, spiced pumpkin exterior and a creamy frozen-then-baked center. A cinnamon-sugar coating and dry, set edges make each cookie a cozy fall treat.
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Prep Time 30 minutes
Cook Time 16 minutes
freezing and chilling 1 hour 15 minutes
Total Time 2 hours 1 minute
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the cheesecake filling
  • 1 block (8 oz) cream cheese softened
  • 0.5 cup powdered sugar
  • 0.5 tsp vanilla extract
For the cookie dough and cinnamon sugar
  • 0.5 cup butter unsalted, softened
  • 0.75 cup brown sugar packed light brown
  • 0.5 cup granulated sugar divided
  • 0.33 cup pumpkin puree canned, blotted dry
  • 1 egg yolk large
  • 2 cups flour all-purpose
  • 0.5 tsp baking soda
  • 1.5 tsp cinnamon ground, divided
  • 0.5 tsp ginger ground
  • 0.25 tsp nutmeg ground
  • 0.5 tsp salt

Equipment

  • 2 18x13-inch baking sheets

Method
 

Make the filling
  1. Beat the cream cheese, powdered sugar, and vanilla in a medium bowl until smooth.
  2. Scoop 24 level tablespoon portions onto a parchment-lined plate and freeze for 45 minutes, until firm.
Mix the dough
  1. Spread the pumpkin puree on paper towels and blot with additional paper towels until its surface no longer looks wet.
  2. Beat the butter, brown sugar, and 1/4 cup of the granulated sugar in a large bowl until creamy, about 2 minutes.
  3. Beat in the blotted pumpkin and egg yolk until combined.
  4. Whisk the flour, baking soda, 1 teaspoon of the cinnamon, ginger, nutmeg, and salt in a separate medium bowl.
  5. Add the flour mixture to the butter mixture and mix just until no dry streaks remain.
  6. Cover the dough and refrigerate for 30 minutes.
Shape and bake
  1. Heat the oven to 350°F.
  2. Position racks in the upper and lower thirds.
  3. Line two 18x13-inch baking sheets with parchment paper.
  4. Stir the remaining 1/4 cup granulated sugar and 1/2 teaspoon cinnamon in a shallow bowl.
  5. Divide the dough into 24 equal portions and flatten each portion.
  6. Wrap each flattened dough portion around a frozen filling portion and pinch the dough closed to seal.
  7. Roll each cookie in the cinnamon sugar and arrange 12 cookies on each prepared baking sheet.
  8. Bake for 13–16 minutes, switching the sheets between racks and rotating them front to back halfway through, until the edges are set and the tops look dry.
  9. Cool the cookies on the baking sheets for 10 minutes.
  10. Transfer the cookies to a rack to cool completely.
  11. Refrigerate leftovers in an airtight container.

Notes

Blot the pumpkin until its surface no longer looks wet so the dough holds together and the cookies bake properly. Refrigerate leftovers in an airtight container for up to 4 days; baked cookies can be frozen. For a gluten-free variation, use a measure-for-measure gluten-free flour blend.