Stuffed Pumpkin Cheesecake Spice Cookies

We are so in love with these cookies! They are definitely worth the steps to make. Although, don't get me wrong, it's not at all difficult. This is what you'll need to make 12-14 cookies (double it!!!):

Photo byGinny

Pumpkin Cookies

• 1 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp fine salt
• 1/2 cup unsalted butter, room temperature
• 2/3 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1/2 cup pumpkin puree

Cheesecake Filling

• 3/4 cup (6 oz) cream cheese, room temp
• 1/4 cup granulated sugar
• 1 tsp vanilla extract

For the Spiced Sugar

• 1/4 cup granulated white sugar
• 1/2 tsp pumpkin pie spice

To make the cookies:

In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt, and set aside. Using a stand or hand mixer, cream the butter, brown sugar, and white sugar until the mixture becomes lighter in color, about a minute. Place the pumpkin puree on a paper towel and gently squeeze to remove excess moisture, then add it to the butter-sugar mixture and mix on medium until fully combined. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined, and scraping the sides of the bowl with a rubber spatula as needed. Use a cookie scoop or spoon to portion out 2-tablespoon-sized dough balls, which should yield about 12-14 balls. Place them on a parchment-lined baking sheet and refrigerate for about an hour. Keep in mind that chilling the dough longer may make it more difficult to flatten and fill later on.

Cheesecake Filling

While the dough chills, prepare the cheesecake filling. Using an electric mixer, beat the cream cheese, granulated sugar, and vanilla extract together on medium-high speed until the mixture is smooth and fully combined. Once done, spoon about 12 dollops (each around 1 1/2 tablespoons) of the cheesecake mixture onto a parchment-lined plate or tray. Place the dollops in the freezer for at least 45 minutes, or until they are firm enough to handle. They won't freeze solid but should firm up, making them easier to work with.

Cinnamon Sugar Coating

While the dough and filling are chilling, prepare the cinnamon sugar mixture. In a small bowl, whisk together the granulated sugar and pumpkin pie spice until well combined. Set the mixture aside until ready to use.

Assembling the Pumpkin Cheesecake Cookies

Preheat your oven to 350°F and line two baking sheets with parchment paper or silicone mats. While the oven heats, remove the chilled cookie dough and cheesecake dollops from the fridge and freezer. Flatten each ball of cookie dough in your hands, and if your hands are warm, use parchment paper to help press the dough. Place a cheesecake dollop in the center, wrapping the cookie dough around it, ensuring the filling is mostly covered. If some of the filling peeks through, place that side face down on the baking sheet. If handling becomes difficult, chill the dough or freeze the filling briefly.

Roll each cookie in the prepared cinnamon sugar mixture, fully coating them. You'll likely have extra cinnamon sugar, which you can use for other treats like cinnamon toast. Arrange the cookie dough balls on the prepared baking sheets, spacing them about 3 inches apart. Gently press the tops to flatten slightly.

Bake for 16-19 minutes until the cookies are firm around the edges. Let them cool on a wire rack. Store the cookies at room temperature for a few hours, but refrigerate them afterward. They can be kept in an airtight container in the fridge for up to 10 days. These are awesome cold too!