Pumpkin Pie Cheesecake Stuffed Oatmeal Cookies – The Ultimate Fall Dessert

I look forward to fall baking all year. I love baking for family and friends, filling out home with the smell of freshly baked treats! From pecan pie bars to pumpkin brownies, there’s no shortage of fall inspired recipes! But if you’re looking for a cookie recipe that checks every fall flavor box, look no further than my Pumpkin Pie Cheesecake Stuffed Oatmeal Cookies!

These cozy cookies combine the best of both worlds – the classic flavors of pumpkin pie and the creamy richness of cheesecake – all wrapped up in a soft oatmeal cookie.

Save this post for holiday baking, cookie exchanges, gift giving or when you just want a warm batch of cookies to indulge in! The recipe is for stuffed oatmeal cookies, but you can also use the base oatmeal cookie recipe on it’s own if you’re not a pumpkin pie fan.

Ingredients

1/4 cups packed brown sugar
1 cup butter
1 tspn baking soda
1 tspn cinnamon
1 tspn vanilla
1/2 tspn salt
2 eggs
3 cups old-fashioned oats
1 1/3 cups all-purpose flour
3.4 Oz instant vanilla pudding mix
15 Oz pumpkin puree
16 Oz cream cheese frosting

Don’t leave out the pudding mix! It’s one of my favorite tricks for making soft cookies that don’t get hard after a few days! The vanilla pudding added to the buttery oatmeal cookies is so decadent, it kind of reminds me of a pie or cheesecake crust.

How to Make My Stuffed Oatmeal Cookies

Preheat the oven to 350°F.
In a large bowl, stir the brown sugar, butter, baking soda, cinnamon, vanilla, salt and eggs until well mixed. Then, stir in the oats and flour. You can also place the cookie mixture in the refrigerator for 10 minutes to make it easier to handle.
Next, a separate bowl, mix the can of pumpkin purée and jar of cream cheese frosting. Place in the refrigerator for at least 20 minutes to cool and solidify. This will make it easier to scoop.
Line a baking sheet with parchment paper.
Using a cookie scoop, portion out all of the dough into small balls. Flatten one ball with your hands and place on the cookie sheet. Using a melon ball sized scoop, make a small tablespoon sized ball of the pumpkin cream cheese mixture & place it at the center of the flattened cookie. Flatten another cookie dough ball and place it on top of the frosting mixture, using your fingers to join the edges of the two cookies. Leave about 2 inches in between each cookie.
Bake for 15 minutes. The cookies will be done when the edges begin to brown and the center is cooked through. Allow the cookies to cool before removing from the pan & serve!

These decadent cookies are amazing on their own. But you can also pop them into the microwave for 10 seconds to warm them up! We love serving them with a scoop of vanilla ice cream for an extra decadent treat!