Aptly named the “Turducken of Cookies”, these Pumpkin Cheesecake Stuffed Sandwich Cookies have crushed gingersnaps folded into a lightly spiced cookie dough. The cookie dough is then stuffed with pumpkin cheesecake filling, baked, and finally these cookies are sandwiched together with even MORE pumpkin cheesecake filling! This sandwich cookie is totally planning world domination!
Alright – STOP!
In the name of cookies.
Yes, cookies. Not just any ol’ cookie. I’m talking about these Pumpkin Cheesecake Stuffed Sandwich Cookies. The Turducken of pumpkin cookies. The master of all cookies. The mic drop situation of 2015, booooooy! The best cookie you will evah, evah, evah put between those lips of yours.
A bit pretentious, you say?
Nah, I’m just confident like that.
Flow with me, homie.
Back when the weather was sweltering and our pits were moist with sweat (was that just me?), the adorable Amanda from a Cookie Named Desire posted these Strawberry Cheesecake Stuffed Cookies. I took one look at ‘em and said, “I have to bake these!”
And then I didn’t.
Because it was the middle of July.
Because I was out living my life.
Because my pits were sweaty.
Because firing up the oven while temperatures topped 90° Fahrenheit was low, low on my “to do” list. So I bookmarked the recipe for August or September when I was sure to have strawberry jam handy, the desire to bake a batch of cookies, and much less sweaty pits.
August passed in a blur as did September (how fast are we spinning, really?!). Suddenly it was October and Strawberry season done passed a sista’ by. Oh, I still have strawberry vanilla jam in my fridge. It’s that… Um… I’ve developed a kind of zealot-like obsession with this pumpkin cheesecake filling. I can’t stop making it. It’s becoming a bit of a problem. Just a tiny one. I’m not mainlining pumpkin cheesecake filling. Yet.
And so, these cookies, inspired by the concept of Amanda’s cookies, were born. For reasons I could not comprehend at the time, my husband brought me a box of gingersnaps for my birthday. I took one look at the box and said, “What the hell is this?! Gingersnaps?! Why would you buy me a box of gingersnaps?!” I’m an asshole sometimes and I have to apologize to him publicly (enjoy it, homie). The man is a visionary. Crushed into powder, those very same gingersnaps were mixed into a lightly spiced cookie dough, ceremoniously dropped via cookie scoop onto a baking sheet, and stuffed to almost bursting with that pumpkin cream cheese filling I’m obsessing over. Another scoopful of cookie dough covers the spicy pumpkin cream cheese filling and gets baked. Like a Turducken on Thanksgiving.
Out of the oven these cookies are easily in my top 10. The edges are ever so slightly crisp. A second bite yields a softness and right there in the middle is a small, pleasant burst of pumpkin cream cheese filling. The cookie alone is fantastic. But like a molecular biologist hell-bent on f******* with genetic elements, I wanted to build a stronger better perfect cookie. A cookie you can’t stop eating or looking at or thinking about. And when I sandwiched even more pumpkin filling between two cookies already filled with pumpkin cream cheese filling, I succeeded.
Excuse me while I savor this moment. I’m ‘bout to pop the collar on my lab coat, drop my mic, and sashay my ass on outta here.
‘Cause sweetie – This situation right here is the SHIEEEEET.
- For the cookies
- all-purpose flour, spooned then leveled - 2 1/2 cups
- crushed gingersnaps - 1/2 cup
- salt - ½ teaspoon
- baking soda - ½ teaspoon
- corn starch - ½ teaspoon
- ground cinnamon - 1 teaspoon
- unsalted butter, room temperature - 1 cup (2 sticks)
- light brown sugar, packed - ¾ cup
- granulated sugar - 2/3 cups
- Eggs - 2 large
- vanilla bean paste - 1 1/2 teaspoons
- For the pumpkin cream cheese filling
- full fat cream cheese - 6 ounces (or 3/4 cup)
- pumpkin purree - 1/4 cup
- ground cinnamon - 1/2 teaspoon
- ground ginger - 1/4 teaspoon
- ground cloves - 1/4 teaspoon
- freshly grated nutmeg - 1/4 teaspoon
- salt - 1/4 teaspoon
- vanilla bean paste - 1/2 teaspoon
- confectioners' sugar - 3/4 cup
Make the cookie dough:
In a medium bowl, combine the flour, crushed gingersnaps, salt, baking soda, corn starch, and ground cinnamon. Mix briefly with a fork to combine and set aside.
In a bowl of an electric mixer fitted with a paddle attachment over medium/high speed, beat together butter and sugars until light and fluffy, about 2 minutes.
Add eggs one at a time, beating well after each addition. Add the vanilla bean paste.
Reduce the mixer speed to low and add the flour mixture all at once. Mix until just incorporated. Fold a couple of time to incorporate the dry bits. Transfer the cookie dough to a tightly sealed container and chill the dough in the refrigerator for about 30-45 minutes. This will make the dough easier to work with. As the dough chills, prepare the pumpkin cream cheese filling.
Prepare the pumpkin cream cheese filling:
To a bowl of an electric mixer fitted with a whip attachment, add the cream cheese, pumpkin puree, ground cinnamon, ginger, cloves, nutmeg, salt, and vanilla bean paste. Whip on high speed until combined. Stop the mixer and add the confectioners’ sugar. Turn on the mixer and whip on low speed until confectioners’ sugar is combined with the pumpkin mixture. Increase the speed to high and mix until light and fluffy.
Transfer pumpkin cream cheese filling to a piping bag fitted with a round tip and place in the refrigerator until ready to use.
Bake the cookies:
Preheat the oven to 350° Fahrenheit and line 2 cookie sheets with parchment paper.
With a medium sized cookie scoop, drop scoopfuls of cookie dough at least two inches apart (these cookies spread like a mofo) onto the cookie sheet. With very (very) lightly moistened fingers, create a deep well in the center of each cookie (like when you’re making thumbprints). Pipe pumpkin cream cheese filling inside the well of each cookie. Top each cookie with another medium sized scoopful of cookie dough. Seal the edges with your fingers to ensure the cream cheese filling does not escape. Flatten the cookie dough slightly. Repeat with each cookie. Note: You will have a lot of pumpkin cream cheese filling left over. Don’t eat it. You’re going to use it.
This is optional and only if you mind if your cookies spread like hell – Place the cookie sheets in the fridge to chill for at least 15 minutes. Once chilled, place cookies in the oven and bake for about 10-11 minutes until golden brown, rotating the pan halfway through for even baking.
Remove cookies from the oven and allow them to chill in the pan for about 5 minutes. Transfer cookies to a wire rack and allow them to cool completely.
Assemble the cookies:
Flip half the cookies so the flat side is face up. Pipe with pumpkin cream cheese filling and top with another cookie.
Makes 24-26 pumpkin cream cheese filled cookies and 12-13 sandwich cookies.
Cookies adapted from A Cookie Named Desire