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Pumpkin Spice Cream Cheese Stuffed Cookies

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Soft, pillowy pumpkin spice cookies with a creamy, tangy cream cheese filling—these easy fall treats are perfect for gatherings or cozy nights in. No chilling required and ready in under an hour, they’re sure to become your new autumn favorite.

Ingredients

Scale
  • 2 1/2 cups (315g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin spice blend
  • 1 teaspoon cinnamon
  • 1 cup (225g) unsalted butter, softened
  • 3/4 cup (150g) brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 cup (240g) pure pumpkin puree (not pumpkin pie filling), blotted if watery
  • 1 large egg, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 6 oz (170g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar
  • 1/2 teaspoon vanilla extract (for filling)
  • Optional: 2 tablespoons granulated sugar + 1 teaspoon cinnamon (for rolling)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a small bowl, beat together cream cheese, powdered sugar, and 1/2 teaspoon vanilla extract until smooth. Freeze while preparing dough.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin spice, and cinnamon.
  4. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
  5. Beat in pumpkin puree, egg, and 1 1/2 teaspoons vanilla extract. Mixture may look curdled.
  6. Add dry ingredients to wet in two batches, mixing on low until just combined. Dough will be soft and sticky.
  7. Portion out 2-tablespoon mounds of dough. Flatten each into a disk, place a heaping teaspoon of cold cream cheese filling in the center, and fold dough around filling, pinching to seal.
  8. Optional: Roll each stuffed dough ball in cinnamon-sugar mixture.
  9. Arrange cookies 2 inches apart on baking sheets. Bake 13-15 minutes, until edges are set and tops are just starting to crack.
  10. Cool on pan for 5 minutes, then transfer to a wire rack. Filling will be hot—let cool before eating.

Notes

For best results, use cold cream cheese filling and don’t overmix the dough. If dough is too sticky, chill for 10-15 minutes. Seal cookies well to prevent filling leaks. Store in the fridge for up to 5 days or freeze for up to 2 months. Easily adapted for gluten-free or dairy-free diets.

Nutrition

Keywords: pumpkin spice, cream cheese, stuffed cookies, fall dessert, easy cookies, autumn baking, pumpkin cookies, Thanksgiving dessert

Find it online: https://yumnode.com/pumpkin-spice-cream-cheese-stuffed-cookies-easy-fall-dessert-recipe/