Pumpkin Chocolate Chip Cookies Stuffed with Cream Cheese

Pumpkin Cookies stuffed with Cream Cheese

Pumpkin chocolate chip cookies are classic! But what makes them even better? Baking them with a sweet cream cheese inside the cookie! It’s a heavenly little surprise in every bite.  Now, I’ve had so much fun this season working with pumpkin and finding new ways to use it.  Some of my favorites have been my Pumpkin Nutella Muffins that I still dream about, my Pumpkin Oreo Cupcakes because Ores are incredible and adding pumpkin just made sense 🙂  and the Pumpkin Heath Bar Cookies with Cream Cheese Frosting that were so easy, gorgeous and delicious! But of all my new recipes one went insanely viral, and that was my Pumpkin Cream Cheese Dump Cake! Now it’s sort of funny because I only posted that recipe because I got dumped by a boy, and that was my humor after the heartbreak, but I guess it’s the silver lining that the recipe became so popular!

Anyway… onto these little beauties…

Pumpkin Chocolate Chip Cookies Stuffed with Cream Cheese

The Story:

Costco and TJ Maxx need to slow down.  I don’t even have my pumpkins yet and they’re already green, red and gold all over.  I even walked into Home Depot for screws and came out with red glitter all over my shoes

Calm down, it’s not even Halloween yet.

Though, I did break and made myself an Eggnog slushy with my new favorite kitchen toy last night 🙂 It’s just too temping not to buy it!!

Pumpkin Chocolate Chip Cookies Stuffed with Cream Cheese

Yield: 30 cookies, depending on the size

Pumpkin Chocolate Chip Cookies Stuffed with Cream Cheese


1 box spice cake mix (or yellow cake mix plus 1 Tablespoon pumpkin spice-it's what I did)
15 oz. pumpkin puree
1/2 C. oil
1 tsp. vanilla extract
1 C. mini chocolate chips
Cream Cheese Filling:
8 oz cream cheese
3/4 C. powdered sugar


1. Preheat oven to 350 degrees and line cookie sheets with parchment paper.
2. Sift cake mix into a large bowl to remove any lumps and add pumpkin puree, oil and vanilla extract. Stir until smooth.
3. Stir in mini chocolate chips.
4. In a stand mixer (or using a handheld beater) combine cream cheese and powdered sugar.
5. Use a cookie scoop (or a regular spoon-see notes below recipe) and fill it 1/3 of way with cookie dough, then place a little bit of cream cheese filling over the dough and then top it off with more dough. Place the full dough ball onto your cookie sheet and repeat until all the dough is used!
6. Bake for about 14 minutes or until the top of the cookies "spring" back like a cake or muffin would.
7. Let cool. Like anything pumpkin, the flavors actually taste better the next day so these are great cookies to make the day before an event 🙂

If you don’t have a cookie scoop, you should buy one it will change your life 🙂  I like this brand from Amazon, I like the purple or black scoop for small cookies and the red or yellow scoop for cupcakes! But if you have to use a spoon, you make want to chill the dough to make it easier to work with so it’s not so sticky!

Cream Cheese Stuffed Cookies

These Pumpkin Chocolate Chip Cookies are frosted from the inside out!

Pumpkin Chocolate Chip Cookies with Cream Cheese centers

11 thoughts on “Pumpkin Chocolate Chip Cookies Stuffed with Cream Cheese

  1. 1

    These look delicious! The love the cream cheese surprise inside! I’m also jealous of your eggnog slushy, yum! 🙂

  2. 2
    Heather says:

    What a wonderful little surprise inside! Love it!

  3. 3

    Now THIS is right up my alley…just pinned!

  4. 4
    Stacey says:

    I saw these and your pumpkin chocolate chip cookies today and was excited to try them. Until I saw that both of them are made with boxed cake mixes. I don’t use those because of all of the chemicals and preservatives that are unnecessary to making amazing treats. Do you have a work around that can be used to avoid the boxed mixes? I would love to make the cookies, but I want them to be chemical and preservative free as much as possible.

  5. 5

    These cookies look amazing! Pinning this recipe now..

    And I also went to look at the dump cake recipe, that looks SO good too! I totally believe it’s better than pumpkin pie. If only we could eat pumpkin desserts EVERY DAY and still be healthy.

    I was sad to read about how the guy led you on and changed his mind, what a horrible person he is! I hope you’re doing better though 🙂

  6. 6
    Any Tzall says:

    I was thinking of trying this with a chocolate cappucino combo. Would I have to add eggs in place of the pumpkin?

  7. 7
    Rachel Vincent says:

    Hi there!

    I was wondering if there was a way to do this with regular chocolate chip cookies recipe (or your peanut butter cookie recipe). How might that be accomplished? Would there be any tricks to keep the filling in the middle?


  8. 8
    Alice says:

    Hi Lizzy,

    Thank you for this recipe. I just made them last night, and they are very yummy! A couple of questions:
    1. Should the cookies be stored in the fridge due to cream cheese?
    2. I used Pillsbury Moist Supreme Yellow Cake Mix, and the cookies turned out to be very soft and moist after cooling overnight in room temperature (63F). Maybe a bit too soft. What’s the desired texture for this cookie? Should I use the classic yellow cake mix the next time?

    Thank you!

    • 8.1

      The cookies will be quite soft, that’s how all cake mixes are! But if you want a different texture you can always bake them a little longer! And 24 hours out of the fridge will be totally fine!

  9. 9

    Lord Have Mercy!!! Our daughter had watched the Cupcake Wars show
    where you won and is really a fan of Style Love Cakes.
    She had been begging me to go so we pulled London Cakes
    and finally did on Saturday. I had the Strawberry Moscato Cupcake, UM, UM the
    first bite had been exposed at by the heavens. It was absolutely delicious, after all, totally delicious.
    Our ladies appreciated French Toast Cookies and
    the Red Velvet and so they enjoyed them as well!!!
    Just click here to learn more: http://londonsbestcupcakes.com/.

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