Pumpkin Spiced Cream Cheese Stuffed Cookies

If fall was a flavour, it would be pumpkin spice! These chewy and soft cookies are bursting with the warm tastes of the season and a decadent, creamy centre. They’re sure to be a golden addition to your snack repertoire.

Prep Time
30 minutes
1 hour chilling time
Bake Time
12 to 15 minutes
Image
Top view of Pumpkin Spice Cream Cheese Stuffed Cookies arranged on a white tray with a green cloth underneath. The cookies have a golden-brown color and slightly cracked tops, revealing a creamy filling inside. One cookie is broken open, showing the cream cheese filling.

Redpath® Golden Yellow Sugar & Redpath® Icing Sugar

Redpath® Golden Yellow Sugar

Redpath® Golden Yellow Sugar

Light-coloured and just right for baking, the subtle notes of caramel and moist texture make it ideal for allowing delicate flavours to shine through in your creations.

Redpath® Golden Yellow Sugar

Redpath® Icing Sugar

Redpath® Icing Sugar

Use it to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.

Parchment paper

Baking sheets x 2

Scale OR dry measuring cups

Measuring spoons

Handheld mixer

Medium bowl x 3

Paper towels

Fine-mesh sieve OR strainer

Whisk

Stand mixer with paddle attachment OR large bowl with handheld mixer

Small trigger-style scoop

Wire cooling rack

Airtight container

Servings
24 cookies
For the cream cheese filling:
  • 1 cup (227 g / 1 pkg) cream cheese, room temperature, full-fat, brick-style, cubed
  • ½ cup (60 g) Redpath® Icing Sugar
  • 1 tsp (5 ml) pure vanilla extract
For the pumpkin spiced cookies:
  • 1 small can (398 ml) pumpkin purée (not pumpkin pie filling)
  • 2¼ cup (281 g) all-purpose flour
  • 2 tsp (6 g) pumpkin spice (see Chef’s Tips)
  • ½ tsp (3 g) salt
  • ½ tsp (2 g) baking powder
  • ¼ tsp (1 g) baking soda
  • 1¼ cup (271 g) Redpath® Golden Yellow Sugar, packed
  • ¾ cup (170 g) butter, cubed
  • 2 tsp (10 ml) pure vanilla extract
Instructions
For the cream cheese filling:

Step 1

Line a baking sheet with parchment paper. Set aside.

Step 2

In a medium bowl, combine cubed cream cheese, the Redpath® Icing Sugar, and vanilla extract. Mix on slow speed just until combined.

Step 3

Increase the speed to medium-high and cream together until filling is creamy and fluffy; about 2 minutes.

Step 4

Divide the cream cheese mixture into 24 portions (see Chef’s Tips), about 2 teaspoons each, and place onto the lined baking sheet. Place into the freezer until firm; at least 1 hour.

For the pumpkin spiced cookies:

Step 1

Line a fine-mesh sieve or strainer with paper towels and place over a bowl. Scoop about a cup of the canned pumpkin purée onto the paper towels and place additional paper towels over the purée to remove excess moisture. Gently press and blot with paper towels until moisture is no longer transferred onto the paper towels. Measure out ½ cup and 2 tablespoons (153 g) of the blotted pumpkin purée.

Step 2

In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda until well combined.

Step 3

In the bowl of a stand mixer fitted with the paddle attachment, cream together the Redpath® Golden Yellow Sugar and butter until smooth and creamy; about 2 minutes.

Step 4

Add in the pumpkin purée and vanilla extract. Cream together until thoroughly combined.

Step 5

Add in the dry ingredients and mix on low speed until just combined and no streaks of flour remain.

Step 6

Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.

Step 7

Using a small trigger-style scoop, scoop and divide dough into 24 portions and place onto one of the baking sheets. Place into the fridge to chill; 20 minutes.

Step 8

Evenly flatten each dough portion in the palm of your hand, place a frozen cheesecake portion into the middle of the dough, cover the cheesecake ball with the surrounding dough, and roll into a round. Place back onto the baking sheet. Repeat process with the remaining dough and cheesecake balls. Place into the fridge to chill; 10 minutes.

Step 9

Place the chilled cookies, spaced about 2 inches apart, onto a parchment-lined baking sheet. With the palm of your hand or the bottom of a drinking glass, gently press down on the tops of each cookie ball until about ½-inch thick.

Step 10

Place baking sheet into the preheated oven and bake for 12 to 15 minutes or until cookie edges are golden brown and set. Remove from oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely.

Step 11

Using parchment paper to separate layers, store completely cooled cookies in an airtight container in the fridge for up to 2 weeks or in the freezer for up to a month.

Image
A close-up of a glass of milk with a Pumpkin Spice Cream Cheese Stuffed Cookie resting on the rim. The cookie is broken in half, revealing the cream cheese filling. Another cookie half is placed in front of the glass, highlighting the rich, creamy filling inside the golden-brown cookie