Pumpkin Cheesecake Filled Sugar Cookies

This sugar cookie recipe makes the softest, chewiest cookies! They’re stuffed with pumpkin cheesecake and are a pumpkin lovers dream! 

Course Dessert
Cuisine American
Keyword pumpkin cheesecake, pumpkin desserts, sugar cookie recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 18 cookies
Calories 135 kcal
Author Taylor


For the Cheesecake Filling:

  • 1/4 Cup Reduced-fat Cream cheese Not fat free
  • 1 Tbsp Granulated sugar
  • 1 Tbsp Light brown sugar packed
  • 2 Tbsp Pure canned pumpkin
  • 1/2 tsp Pumpkin pie spice

For the Cookies:

  • 1 1/2 Cups White whole wheat flour 7 oz
  • 1/4 tsp Salt
  • 1 tsp Cornstarch
  • 1 tsp Baking powder
  • 1 tsp Pumpkin pie spice
  • 1/2 Cup Un-salted butter melted *
  • 1/4 Cup + 2 Tbsp Granulated sugar
  • 1/4 Cup + 2 Tbsp Dark brown sugar packed
  • 1 large Egg at room temperature
  • 1 tsp Vanilla extract

For Rolling Cookies:

  • 3 Tbsp Granulated sugar
  • 3/4 tsp Pumpkin pie spice


  1. In a medium bowl, beat together the cream cheese, granulated sugar and brown sugar until light and fluffy. Add in the canned pumpkin and pumpkin pie spice, and beat until well mixed.
  2. Line a baking sheet[/url] with a[url href= target=_blank rel=nofollow]silpat (or parchment paper) and drop the filling onto it in 1/2 tsp-sized balls. Place the tray into the freezer for at least and hour and a half.
  3. Once the filling is frozen, Line a cookie sheet with parchment paper and set aside.
  4. Mix the flour, salt, cornstarch, baking powder and pumpkin pie spice in a medium bowl. Set aside.
  5. In a separate, large mixing bowl, beat together the melted butter, granulated sugar and dark brown sugar, using an electric hand mixer, until light and fluffy. Make sure there are no lumps in your brown sugar!
  6. Add in the egg and vanilla extract and beat again until well combined.
  7. Add the flour mixture into the butter mixture and mix until it forms a wet dough. **
  8. Take the filling dots out from the freezer.*** and mix together the remaining granulated sugar and pumpkin pie spice in a small plate.
  9. Drop the cookie dough onto the cookie sheet in 1 Tbsp-sized balls. Break each ball in half and place a cheesecake dot in the center, and then roll the cookie dough around it. **** Roll the whole ball in the sugar mixture and place on the cookie sheet, just flattening slightly. You want the cookies taller than they are wide, so they are big and soft! Repeat until all the cookies are done. Place into the freezer for 2 hours.
  10. Once the cookies have been frozen, preheat your oven to 350 degrees and stick them immediately into the oven.
  11. Bake for 10-12 minutes, until the outsides feel just set. The cookies will feel very soft and under baked, but they firm up a lot once cooled!
  12. Let them cool for 10 minutes on the cookie sheet and then transfer to a wire rack to finish cooling.
  13. DEVOUR!

Recipe Notes