Cream cheese-stuffed pumpkin chocolate chip cookies are soft, moist and the perfect Fall treat. They can be made ahead for easy assembly!
Not trying to brag here, but these pumpkin chocolate chip cookies are AMAZING. They’re filled with a surprise cream cheese filling taking them over the edge of yumminess.
It took me two tries to perfect these cookies and I’ll tell you the truth, the first time was a huge disappointment.
We used to do little baking competitions at my work for fun. The accounting department doesn’t have much excitement going on so this was our excitement for the month (sad, I know!).
Anyways, it was a cookie competition that month and I tried out my idea for pumpkin cookies stuffed with cream cheese filling.
Although they were edible, they weren’t what I imagined. The cream cheese was barely noticeable, and needless to say I did not win the competition.
Fast forward almost 2 years later and I was determined to get the recipe right.
These cream-cheese stuffed pumpkin chocolate chip cookies are absolute fall perfection. The cookie is soft and moist with a subtle hint of pumpkin and spice, while the cream cheese filling is the perfect amount of tang.
These cookies may not be quick, but they’re worth every minute of time.
To make pumpkin chocolate chip cookies filled with cream cheese:
- Prepare the pumpkin chocolate chip cookie dough. (For convenience you can prepare it up to 5 days.)
- While the dough is chilling, prepare the cream cheese filling by mixing together softened cream cheese, powdered sugar, flour and vanilla.
- Use a small spoon to drop teaspoonfuls onto a wax or parchment lined baking sheet. Pop them in the freezer and chill at least 1.5 hours. (you can also make this ahead and keep in the freezer up to 3 days until ready to use).
- Once the dough and cream cheese filling have both chilled, remove dough from refrigerator. Take 1 tbsp of dough and flatten into a disc wide enough to fit the cream cheese ball. Fill with spoonful with cream cheese, then top with another flattened disc of cookie dough
- Carefully mold the of dough together so the cream cheese filling is completely covered. Roll back into the shape of a ball and place on a parchment lined baking sheet.
- Repeat with remaining dough, then bake at 350 for 10-13 minutes or until bottoms are slightly browned
Tips for making soft pumpkin cookies stuffed with cream cheese:
- Be sure to chill the dough. This will avoid your cookies from spreading out too much during baking.
- After freezing the cream cheese filling scoops, they’re easier to shape into smaller balls. Store them in the refrigerator after shaping to keep the as cold as possible until ready to use.
- While stuffing your cookies, if the dough becomes too sticky, place it back in the refrigerator until firmed up. I also wet my hands a tiny bit which helps with the sticking.
The pumpkin chocolate chip cookie recipe is from Sally’s Baking addiction and they are spot on.
For more homemade cookie recipes try:
Cream-Cheese Stuffed Pumpkin Chocolate Chip Cookies
Pumpkin Chocolate Chip Cookies
- 1 stick 1/2 cup unsalted butter, melted & slightly cooled
- 1/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 6 tbsp pumpkin puree
- 1 and 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/5 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup semi-sweet chocolate chips
Cream Cheese Filling
- 4 ounces 1/2 block full-fat cream cheese, room temperature
- 1 3/4 cups confectioners’ sugar
- 1 tbsp all-purpose flour
- 1/2 tsp vanilla extract
Make the pumpkin cookie dough:
- In a medium bowl whisk together the melted butter, brown sugar, and granulated sugar. Add the vanilla and pumpkin puree and whisk until smooth. Set aside.
- In a large bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
- Pour the pumpkin puree mixture into the dry ingredients and mix together with a large spoon or rubber spatula (the dough will be very soft.)
- Stir in 1/2 cup semi-sweet chocolate chips. Cover the dough and chill for 30 minutes or up to 3 days. (Don’t skip the chilling!)
Meanwhile, make the cream cheese filling:
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the cream cheese, confectioners’ sugar, flour, and vanilla extract together on medium-high speed until completely smooth and creamy, about 3 minutes.
- Drop teaspoonfuls onto a lined baking sheet that will fit in your freezer. Freeze for at least 1 and 1/2 hours and up to 2-3 days.
- Remove cream cheese spoonfuls from the freezer. Roll each into a ball. Place in the refrigerator until ready to use in with cookie dough. You want the cream cheese filling as cold as possible.
Assemble the cookies:
- After the dough has chilled sufficiently, remove from the refrigerator. Preheat oven to 350°F; line two large baking sheets with parchment paper.
- Take about 1 tablespoon of the cookie dough and slightly flatten wide enough to fit your cream cheese ball. Place the cream cheese in the middle, then top with another flattened piece of cookie dough. Seal edges so all cream cheese is covered. Roll around in your hand to shape into a ball. Repeat with remaining cookie dough and place on prepare baking sheet.
- Bake for 10-13 minutes or until bottoms are slightly browned. Cooled completely before eating.