Pumpkin Spice Cheesecake-Stuffed Sugar Cookies🎃🍪

Introduction

As the leaves turn and the air grows crisp, there’s nothing quite like the warm aroma of baking cookies wafting through the home. Recently, I decided to try a delightful new recipe: Pumpkin Spice Cheesecake-Stuffed Sugar Cookies. This irresistible combination of soft sugar cookies and creamy pumpkin cheesecake filling was an instant hit with my family. The balance of flavors, the festive spices, and the comforting texture made these cookies the perfect treat for fall gatherings. Each bite is a little piece of autumn heaven, and I can’t wait to share this recipe with you!

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:

• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 1 tsp pumpkin pie spice (optional, for extra fall flavor)

For Rolling:

• ¼ cup granulated sugar
• ½ tsp pumpkin pie spice

Instructions

Prepare the Cheesecake Filling:

1. In a small bowl, beat together the softened cream cheese, granulated sugar, pumpkin purée, pumpkin pie spice, and vanilla extract until smooth.
2. Scoop small dollops (about 1 teaspoon each) onto a parchment-lined plate or tray. Freeze for at least 30 minutes until firm.

Make the Sugar Cookie Dough:

1. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy.
2. Add the egg and vanilla extract, mixing until fully combined.
3. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and optional pumpkin pie spice.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Assemble the Stuffed Cookies:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Scoop about 1 ½ tablespoons of cookie dough and flatten it slightly in your hand. Place a frozen cheesecake dollop in the center and wrap the dough around it, sealing the edges.
3. In a small bowl, mix the rolling sugar with pumpkin pie spice. Roll each stuffed cookie ball in the spiced sugar mixture.

Bake the Cookies:

1. Place the cookies on the prepared baking sheet about 2 inches apart.
2. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
3. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Serve and Enjoy:

These cookies are best enjoyed warm, with their creamy pumpkin spice cheesecake centers. Perfect for cozy fall gatherings!

Nutrition Facts

• Servings: 24 cookies
• Calories per serving: Approximately 150 kcal

Preparation Time

• Total Time: About 1 hour (including freezing time)
• Prep Time: 20 minutes
• Cooking Time: 10-12 minutes

How to Serve

• Enjoy warm, straight from the oven.
• Pair with a cup of hot apple cider or pumpkin spice latte.
• Serve at fall gatherings or holiday parties.
• Package in a decorative tin for gifting.
• Use as a fun dessert for Thanksgiving dinner.

Additional Tips

1. Chill the Filling: Freezing the cheesecake filling ensures that it stays intact during baking.
2. Room Temperature Ingredients: Ensure your butter and cream cheese are at room temperature for easy mixing.
3. Don’t Overmix: Be careful not to overmix the dough to maintain a tender cookie texture.
4. Adjust Spices: Feel free to adjust the pumpkin pie spice to your taste preference for more or less flavor.
5. Test Cookie Doneness: The cookies should look set in the center and lightly golden at the edges; they will firm up as they cool.

Recipe Variations

• Chocolate Version: Add cocoa powder to the cookie dough for a chocolatey twist.
• Nutty Addition: Incorporate chopped pecans or walnuts into the dough for added texture.
• Frosted Cookies: Top with a cream cheese frosting for an extra indulgent treat.
• Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend.
• Dairy-Free Alternative: Use vegan cream cheese and a dairy-free butter substitute.

Serving Suggestions

• Serve alongside a platter of other fall-themed treats, such as caramel apples or mini pumpkin muffins.
• Create a dessert bar with toppings like whipped cream, chocolate drizzle, and crushed graham crackers.
• Pair with a scoop of vanilla ice cream for a delightful dessert experience.

Freezing and Storage

• Storing Baked Cookies: Store cookies in an airtight container at room temperature for up to 5 days.
• Freezing Baked Cookies: Freeze baked cookies in a single layer, then transfer to a freezer-safe container for up to 3 months.
• Freezing Unbaked Cookies: Freeze assembled cookie dough balls before baking. When ready to bake, just add a couple of minutes to the baking time.

FAQ Section

1. Can I use homemade pumpkin purée?
Yes, homemade pumpkin purée works great in this recipe!

2. How can I tell when the cookies are done?
The edges should be lightly golden, and the centers will look set.

3. Can I add chocolate chips?
Absolutely! Chocolate chips would be a delicious addition to the cookie dough.

4. How long can these cookies be stored?
They can be stored at room temperature for up to 5 days or frozen for up to 3 months.

5. Can I make these cookies ahead of time?
Yes, you can prepare the cheesecake filling and cookie dough in advance. Freeze them separately, then assemble and bake when ready.

6. What if I don’t have pumpkin pie spice?
You can make your own by combining cinnamon, nutmeg, and ginger.

7. How do I prevent the cheesecake filling from leaking?
Ensure the cookie dough is well-sealed around the filling before baking.

8. Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used, but it may affect the creaminess of the filling.

9. How do I make the cookies more festive?
Add sprinkles or colored sugar for a fun seasonal touch!

10. What beverages pair well with these cookies?
They pair wonderfully with coffee, tea, or warm apple cider.

Conclusion

Pumpkin Spice Cheesecake-Stuffed Sugar Cookies are not just cookies; they’re a celebration of fall in every bite. With their creamy filling and soft, spiced cookie exterior, they capture the essence of the season beautifully. Whether you’re hosting a gathering or just indulging on a cozy evening, these cookies are sure to delight. Try making them for your next get-together, and I guarantee they will become a new family favorite! Enjoy the season and happy baking! 🍁🍂

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