Pumpkin Chai Cheesecake-Stuffed Cookies
These Pumpkin Chai Cheesecake-Stuffed Cookies are pure fall comfort in every bite. Soft and chewy, perfectly spiced, and filled with a creamy, maple-sweetened cheesecake center… What’s not to love?
This pumpkin chai cheesecake stuffed cookie recipe has the perfect balance: chewy edges, pillowy centers, and just enough spice to make your kitchen smell like fall. They’re everything you want in a cozy baking day: nostalgic, comforting, and impossible to stop eating. And that cheesecake center? It makes these cookies utterly addicting. I also have an Oreo Cheesecake Stuffed Cookie recipe for when pumpkin isn’t in season!
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Why these Cookies are so special
- Soft and pillowy texture with a melt-in-your-mouth center
- Creamy cheesecake filling that’s sweetened naturally with maple syrup
- Chai spice instead of pumpkin spice for a deeper, more aromatic flavor and something a little bit different. They’re also not overly sweet!
- Freezer-friendly so you can make ahead for easy fall baking anytime
Ingredients
- Cream cheese – Be sure to use block cream cheese, not the spreadable kind in a tub.
- Maple syrup – Naturally sweetens the filling with warm, caramel-like depth.
- Vanilla extract – Rounds out the flavors and adds warmth.
- Butter – Browned for extra flavor depth.
- Canned pumpkin purée – Adds moisture, color, and subtle earthiness without overpowering the chai. You can use the remainder of the can to make my Baked Pumpkin Mac and Cheese!
- Chai spice – A fragrant blend of warming spices like cinnamon, cardamom, and ginger (see below for details). I used Spicewalla.
- Sugar – both brown and white.
- Eggs – Bind the dough and contribute to the soft texture.
- All-purpose flour – Forms the base of the cookie dough for structure and balance.
- Baking soda and baking powder – Work together for lift and lightness.
See recipe card for quantities.
What is chai masala?
Chai masala is a traditional Indian spice blend used to flavor tea (“chai”) and desserts. It’s typically comprised of cinnamon, cardamom, ginger, cloves, black pepper, and nutmeg. The flavor is warm, aromatic, and subtly spiced. I used Spicewalla.
While chai masala and pumpkin spice share cozy notes of cinnamon, ginger, nutmeg, and cloves, chai masala’s cardamom and pepper make it more complex and lively. Pumpkin spice leans sweeter and more straightforward, the nostalgic flavors of classic pumpkin pie.
How to make pumpkin chai cheesecake-stuffed cookies
Full details of the instructions are in the recipe card below! You can also watch me make this recipe on Instagram if easier! Here is a summary of the steps:
- Brown the butter: In a light-bottomed saucepan over medium heat, melt the butter, stirring occasionally. It will bubble, foam, and release a nutty aroma. Once golden with brown bits at the bottom, remove from heat immediately to avoid burning and cool in the fridge until ready to use.
- Dry out the pumpkin: Spread pumpkin purée on paper towels layered over a clean kitchen towel. Fold and gently press to remove moisture. This keeps the cookies chewy, not cakey. When done, you should have about ¼ cup purée left.
- Make the cheesecake filling: Beat cream cheese, maple syrup, salt, and vanilla in a stand mixer until smooth. Scoop small rounds onto a parchment-lined tray and freeze until firm, 30 minutes.
- Make the cookie dough: Add cooled brown butter (with brown bits) to the mixer, then sugars. Beat until fluffy, 2–3 minutes. Mix in eggs, vanilla, and pressed pumpkin. Fold in pre-mixed dry ingredients with a spatula until just combined.
- Assemble and chill: Scoop about 2 tablespoons of dough, flatten, and wrap around a frozen cheesecake center to seal. Chill at least 30 minutes or up to 3 days.
- Bake: Preheat to 350°F (175°C). Arrange cookies 2 inches apart on a parchment-lined sheet and bake 11–13 minutes, until edges are set and centers still soft. Cool then serve.
Equipment
I always measure my flour with a digital scale for best, most accurate results. For the brown butter you’ll want a light-bottom sauce pan to be able to track browning best. Then we use a stand mixer or hand mixer for the cookies and cheesecake filling! I use these cookie scoops too. I also love these pre-cut sheets of parchment paper to line my sheet trays.
Storing pumpkin chai cheesecake-stuffed cookies
Make ahead: Store the rolled pumpkin chai cheesecake cookie dough balls in the fridge for up to three days, or freezer for up to three months.
Leftover: Store cooked cookies in an airtight container in the fridge for up to five days. Option to heat in the microwave for a few seconds to make them soft again.
Rate this recipe
If you enjoyed making these Pumpkin Chai Cheesecake-Stuffed Cookies, be sure to leave a star-rating and a review below! You can also tag me if you post your creations on Instagram or TikTok, I love to see it!
Pumpkin Chai Cheesecake-Stuffed Cookies
Ingredients
For the Cheesecake Filling
- 8 oz cream cheese block softened
- ¼ cup pure maple syrup
- ¼ teaspoon kosher salt such as Diamond Crystal
- 1 teaspoon vanilla extract
For the Cookie Dough
- 1 cup butter
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- ½ cup canned pumpkin purée
- 2½ cups all-purpose flour (312 grams) See Note 1
- 1 tablespoon chai spice (I used Spicewalla)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
Instructions
- Brown the butter: In a light-bottomed saucepan over medium heat, melt the butter, stirring occasionally with a heatproof spatula. As it melts, the butter will begin to bubble gently and then more wildly. Keep stirring, scraping along the bottom to prevent burning. Within a few minutes, the bubbles will grow smaller, the foam will turn golden, and you’ll notice a rich, nutty aroma. As soon as you start to see brown specks at the bottom, remove from heat immediately. It can burn fast from here. Pour the butter (including all the brown bits) into a shallow, heat-safe bowl and place it in the fridge to cool while you prepare the remaining ingredients.
- Prepare the pumpkin: Line a clean kitchen towel with several layers of paper towels, then spoon the pumpkin purée on top. Fold the towel over and gently press to draw out excess liquid. Let it rest in the towel as you continue with the recipe. This step ensures your cookies bake up chewy, not cakey. If using only paper towels, you may need to press then replace the towels a few times, as they don’t absorb as efficiently as a cloth towel. When done, the pumpkin should measure about ¼ cup, roughly half of what you started with!
- Make the cheesecake filling: In a stand mixer fitted with the paddle attachment, beat together the cream cheese, maple syrup, salt, and vanilla extract until smooth and creamy, about 2 minutes. Scoop about 19 small portions (roughly 2 teaspoons each) onto a parchment-lined tray and freeze until firm, about 30 minutes. You’ll use the stand mixer again for the cookie dough, no need to wash it first.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, chai spice, salt, baking soda, and baking powder. Set aside.
- Make the cookie dough: Remove the browned butter from the fridge and add it to the stand mixer bowl, making sure to add all the brown bits from the bottom. Add the white sugar and brown sugar and beat on medium speed until light and fluffy, about 2–3 minutes. Add the eggs and vanilla extract, mixing until fully incorporated. Then add in the pressed pumpkin purée, mixing again until incorporated. Using a spatula, gently fold in the dry ingredients until no streaks of flour remain. The dough will be soft and fragrant.
- Assemble the cookies: Scoop about 2 tablespoons of dough (a medium cookie scoop works well), flatten slightly in your palm, and place a frozen cheesecake round in the center. Wrap the dough around the filling and pinch to seal completely. (If small streaks of cheesecake peek through, don’t worry, it won’t affect the shape but they will appear marbled) Refrigerate for at least 30 minutes or up to three days.
- Bake: Preheat the oven to 350°F (175°C). Place the shaped cookies on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake the cookies for 11–13 minutes, or until the edges are set and the centers still look slightly soft but not raw. Let the cookies rest on the baking sheet for 10 minutes, then transfer to a wire rack.
- Serve and store: Enjoy the cookies warm, when the centers are gooey and fragrant, or store them in an airtight container for up to 5 days.
