Pumpkin Spice Cheesecake Stuffed Sugar Cookies

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Here’s a full, story-rich recipe just the way you like it.

🎃 Pumpkin Spice Cheesecake Stuffed Sugar Cookies

Soft on the outside. Creamy in the middle. Fall in every bite.

🌟 Introduction

Imagine biting into a soft, buttery sugar cookie… and surprise — a rich, pumpkin-spiced cheesecake center melts right in. These Pumpkin Spice Cheesecake Stuffed Sugar Cookies are the perfect marriage of two dessert legends: classic sugar cookies and creamy pumpkin cheesecake.

They’re festive without being fussy, indulgent without being heavy, and honestly? They taste like autumn wrapped in a hug. Perfect for holidays, cookie swaps, cozy weekends, or when pumpkin season has your whole heart 🎃

🧀 Ingredients

For the Cheesecake Filling

  • 4 oz cream cheese, softened
  • ¼ cup granulated sugar
  • 2 tbsp pumpkin purée
  • ½ tsp pumpkin pie spice
  • ½ tsp vanilla extract

For the Sugar Cookie Dough

  • 2¾ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup unsalted butter, softened
  • 1¼ cups granulated sugar
  • 1 large egg
  • 1½ tsp vanilla extract

Optional Finishing Touch

  • Granulated sugar or cinnamon sugar (for rolling)

🍪 Instructions

Step 1: Make the Cheesecake Filling

  1. In a bowl, beat cream cheese until smooth and fluffy.
  2. Add sugar, pumpkin purée, pumpkin pie spice, and vanilla.
  3. Mix until fully combined and creamy.
  4. Scoop teaspoon-sized dollops onto a lined tray and freeze for 30–45 minutes until firm.

👉 This step is key — frozen filling makes stuffing easy and mess-free.

Step 2: Prepare the Cookie Dough

  1. Whisk flour, baking powder, and salt together. Set aside.
  2. In a large bowl, cream butter and sugar until light and fluffy.
  3. Beat in egg and vanilla extract.
  4. Gradually add dry ingredients until a soft dough forms.
  5. Chill dough for 20–30 minutes for best handling.

Step 3: Assemble the Cookies

  1. Preheat oven to 350°F (175°C).
  2. Scoop about 2 tablespoons of dough and flatten in your palm.
  3. Place one frozen cheesecake ball in the center.
  4. Gently wrap dough around the filling and roll into a ball.
  5. Roll in sugar or cinnamon sugar if desired.

Step 4: Bake

  1. Place cookies 2 inches apart on a lined baking sheet.
  2. Bake for 12–14 minutes, until edges are set but centers are soft.
  3. Let cool on the pan for 5 minutes, then transfer to a rack.

✨ The centers will firm up slightly while staying creamy.

🔥 Methods & Pro Tips

  • Freeze the filling so it doesn’t leak during baking
  • Don’t overbake — soft cookies = creamy centers
  • Chill dough if it feels sticky
  • Use pumpkin purée, not pumpkin pie filling

📜 A Little History

Sugar cookies date back to the 1700s in Pennsylvania, beloved for their simplicity and versatility. Cheesecake, meanwhile, traces its roots to ancient Greece — yes, even Olympians enjoyed it!

Pumpkin spice became a modern fall icon in the 20th century, turning seasonal baking into a celebration. This cookie is a modern fusion — old-world comfort meets cozy autumn flair.

🧁 Formation & Texture

  • Outside: soft, buttery sugar cookie
  • Inside: creamy pumpkin cheesecake
  • Flavor: warm spice, gentle sweetness, rich vanilla notes
  • Texture contrast that keeps you coming back for “just one more”

🧡 Conclusion

These Pumpkin Spice Cheesecake Stuffed Sugar Cookies aren’t just cookies — they’re a fall moment. Rich, soft, and perfectly spiced, they turn any day into a cozy celebration.

Serve them warm, share them proudly, and don’t be surprised when people ask for the recipe before the plate is empty.

🥰 For the Lovers of…

  • Pumpkin spice everything
  • Cheesecake fans
  • Soft-center cookies
  • Holiday bakers
  • Cozy fall desserts

If you want, I can: ✨ Turn this into a viral caption
✨ Make an air fryer version
✨ Create a Christmas or Halloween twist

Just say the word 🍪🎃

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