I grew up loving those warm, toasty brown sugar cinnamon Pop-Tarts, and these Brown Sugar Pop Tart Cookies bring that cozy nostalgia right back to the kitchen. Think soft brown-sugar cookie warmth with pumpkin spice, a hidden cheesecake center, and the option to finish with that classic flat glaze. They’re playful, comforting, and beginner friendly. Plan for a bit of chill time for the filling, then bake and cool. Total time lands around the 2-hour mark, mostly hands-off and totally worth it.

What Are Brown Sugar Pop Tart Cookies?

These cookies borrow the best parts of the iconic toaster pastry: a cozy brown sugar cinnamon vibe, a tidy rectangular shape if you want the Pop-Tart look, and an optional simple glaze. The base recipe here is a stuffed cookie with soft brown sugar dough, pumpkin spice sugar on the outside, and a creamy cheesecake center. If you’re craving the classic rectangle and glaze, I’ve included an optional shaping guide and glaze recipe below. Both versions feel nostalgic and fun, and both are easy to pull off.

Ingredients for Brown Sugar Pop Tart Cookies

• 6 oz (170 g) cream cheese, cold
• 3 tbsp (38 g) granulated white sugar
• 1/2 tsp vanilla
• 1/4 cup (50 g) granulated white sugar
• 1/2 tsp pumpkin pie spice
• 1/2 cup (122 g) canned pumpkin puree (Libby’s)
• 1 3/4 cups (219 g) all-purpose flour, spooned and leveled
• 1 tbsp pumpkin pie spice
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (168 g) unsalted butter, softened
• 1 cup (220 g) light brown sugar
• 2 egg yolks, at room temperature
• 2 tsp vanilla

This base recipe includes a tangy cheesecake center and a pumpkin spice sugar coating, no glaze required. If you want the Pop-Tart rectangle and frosting finish, see the optional glaze and filling swap in the variations section.

Sarah

Irresistibly Delicious Brown Sugar Pop Tart Cookies

These Brown Sugar Pop Tart Cookies bring cozy nostalgia right back to the kitchen, combining a soft brown-sugar cookie warmth with pumpkin spice and a hidden cheesecake center. They are playful, comforting, and beginner friendly, offering the option for a classic flat glaze or a simple spiced sugar coating.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

1 hour hr

Total Time 2 hours hrs

Servings: 16 cookies

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 6 ounce cream cheese cold
• 3 tablespoon granulated white sugar
• 1/2 teaspoon vanilla
• 1/4 cup granulated white sugar
• 1/2 teaspoon pumpkin pie spice
• 1/2 cup canned pumpkin puree Libby’s
• 1 3/4 cup all-purpose flour spooned and leveled
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter softened
• 1 cup light brown sugar
• 2 count egg yolks at room temperature
• 2 teaspoon vanilla

Equipment

• Rolling Pin
• Parchment Paper
• ruler
• measured bench scraper
• rectangular cutter
• pastry wheel
• Pizza Cutter
• small offset spatula
• fork
• piping bag
• zip-top bag
• cookie scoop (2 tbsp)
• two light-colored baking sheets
• wire rack
• electric mixer
• small bowl
• medium bowl
• large bowl

Method

 

Make the cheesecake centers

1. Line a small cookie sheet with parchment paper.
2. Add the cream cheese, sugar and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.
3. Scoop the cheesecake filling into 16, 2 tsp portions onto the baking sheet. (There will be a little bit left over in the bowl.)
4. Pop the cheesecake balls into the freezer until they are frozen and very firm.

Make the dough

1. Add the sugar and pumpkin pie spice to a small bowl. Whisk to combine then set aside.
2. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
3. Dry your pumpkin to get rid of excess moisture. This may seem weird but it is the only way these cookies will bake properly and not turn out cakey! Spread your pumpkin on a plate and place paper towels over the top. Lightly press to absorb the liquid. Repeat the step at least four more times until hardly any liquid transfers to the paper towel. (It needs to reduce down to just under 1/4 cup from 1/2 cup). Then set aside.
4. In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. Then set aside the flour mixture.
5. In a large bowl cream the softened butter and brown sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.
6. Add in the egg yolks and vanilla and mix for one minute on medium speed until pale and fluffy.
7. Add in the dried pumpkin and combine on medium speed.
8. Add in the dry ingredients and combine on low speed.

Assemble and bake

1. Scoop the dough into 16 portions with a 2 tbsp cookie scoop, then roll into balls. Slightly flatten out each then place a frozen cheesecake ball in the center. Then close the cheesecake ball in with the cookie dough and roll into a ball again. Make sure the cheesecake is completely covered in cookie dough. Roll the cookie dough balls in pumpkin spice sugar. (Keep the cheesecake balls in the freezer until ready to use for each batch of cookies.)
2. Transfer the cookie dough balls to the prepared baking sheet. Bake 6 cookies at a time for 12-13 minutes.
3. Let the cookies cool for 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely. Then serve!

Notes

• Blotting the Pumpkin: Do not skip drying the pumpkin. This step is essential to prevent the cookies from becoming cakey and ensures the perfect soft, chewy texture.
• Frozen Filling: Keep the cheesecake balls in the freezer until the exact moment you are ready to assemble each cookie to prevent them from melting.
• Storage: Due to the cheesecake filling, these cookies must be stored in an airtight container in the refrigerator for up to 4 days.

Ingredient Breakdown: Why Each Ingredient Works in Brown Sugar Pop Tart Cookies

• Cream cheese: Whips into a soft, tangy center that contrasts the sweet, spiced dough.
• Two sugars: Granulated blends into the coating for sparkle and gentle crunch; brown sugar keeps the dough moist, chewy, and caramel-kissed.
• Pumpkin pie spice: Adds warm cinnamon-clove-nutmeg notes that echo the classic pastry vibe.
• Canned pumpkin: Brings moisture and flavor. Blotting is essential so the cookies bake tender, not cakey.
• Leaveners: Baking powder and baking soda balance lift and spread for a soft, slightly puffy cookie.
• Salt: Wakes up the spices and tempers sweetness.
• Softened butter: Creaming with sugar traps air, giving structure and that dreamy cookie crumb.
• Egg yolks: Add richness and help bind without extra liquid.
• Vanilla: Rounds and deepens all the cozy flavors.

Light vs dark brown sugar: Light brown sugar tastes mellow and toffee-like with a lighter color and slightly less moisture. Dark brown sugar brings deeper molasses flavor, more color, and can make the cookies a touch softer and richer.

Essential Tools for the Pop-Tart Look

Step-by-Step: How to Make Brown Sugar Pop Tart Cookies

Follow these steps to make Brown Sugar Pop Tart Cookies with creamy centers. Use in-process photos and watch for visual cues like pale, fluffy butter and pumpkin reduced to just under 1/4 cup.

Make the cheesecake centers

• Line a small cookie sheet with parchment paper.
• Add the cream cheese, sugar and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.
• Scoop the cheesecake filling into 16, 2 tsp portions onto the baking sheet. (There will be a little bit left over in the bowl.)
• Pop the cheesecake balls into the freezer until they are frozen and very firm.
• Add the sugar and pumpkin pie spice to a small bowl. Whisk to combine then set aside.

Make the dough

• Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
• Dry your pumpkin to get rid of excess moisture. This may seem weird but it is the only way these cookies will bake properly and not turn out cakey! Spread your pumpkin on a plate and place paper towels over the top. Lightly press to absorb the liquid. Repeat the step at least four more times until hardly any liquid transfers to the paper towel. (It needs to reduce down to just under 1/4 cup from 1/2 cup). Then set aside.
• In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. Then set aside the flour mixture.
• In a large bowl cream the softened butter and brown sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.
• Add in the egg yolks and vanilla and mix for one minute on medium speed until pale and fluffy.
• Add in the dried pumpkin and combine on medium speed.
• Add in the dry ingredients and combine on low speed.

Assemble and bake

• Scoop the dough into 16 portions with a 2 tbsp cookie scoop, then roll into balls. Slightly flatten out each then place a frozen cheesecake ball in the center. Then close the cheesecake ball in with the cookie dough and roll into a ball again. Make sure the cheesecake is completely covered in cookie dough. Roll the cookie dough balls in pumpkin spice sugar. (Keep the cheesecake balls in the freezer until ready to use for each batch of cookies.)
• Transfer the cookie dough balls to the prepared baking sheet. Bake 6 cookies at a time for 12-13 minutes.
• Let the cookies cool for 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely. Then serve!

How to Get the Perfect Pop-Tart Rectangle Shape (Optional Variation)

If you want the classic toaster pastry vibe, use this quick shaping guide with the variation’s brown sugar cinnamon filling:

• Chill the mixed dough until firm but rollable, about 30 minutes.
• Roll dough between two sheets of parchment to about 1/4 inch thick.
• Use a ruler to measure and a pastry wheel to cut equal rectangles, about 2 by 3 inches.
• Pipe or spoon a thin strip of brown sugar–cinnamon filling down the center, leaving a 1/4-inch border.
• Brush edges lightly with water, top with a second rectangle, and press to seal.
• Crimp edges with a fork for the Pop-Tart look, then dock the top with 2 to 3 tiny vent holes.
• Chill assembled rectangles 10 to 15 minutes on a parchment-lined sheet.
• Bake as directed, spacing 2 inches apart, and glaze once fully cooled.

Make the Classic Pop-Tart Glaze for Brown Sugar Pop Tart Cookies (Optional)

Stir together 1 cup powdered sugar, 1 to 2 tbsp milk, 1/2 tsp vanilla or maple extract, and a pinch of cinnamon. You want a thick but pourable glaze that ribbons off the spoon and disappears in about 10 seconds. If it’s too thick, add drops of milk; too thin, add a spoon of sugar. Glaze fully cooled cookies, spread to a 1/4-inch border, and let set 20 to 30 minutes. For rectangles, use a small offset spatula for clean lines.

Preventing Filling Leaks + Pro Tips for Brown Sugar Pop Tart Cookies

• Keep cheesecake centers and any cinnamon filling very cold.
• Don’t overfill; a thin strip or 2 tsp center works best.
• Seal well: press seams, then crimp or pinch.
• Dock rectangle tops to release steam.
• Chill assembled cookies before baking; use parchment.
• Measure flour correctly; avoid packed cups.
• Blot pumpkin thoroughly or cookies turn cakey.
• Bake one sheet at a time; rotate if needed.
• Keep cheesecake balls frozen until assembly.
• Pull cookies when edges set and centers look slightly soft.

For additional pumpkin-inspired desserts, you might enjoy our Pumpkin Cream Cheese Cookies Recipe or explore a cozy dessert with the Cozy Pumpkin Pecan Cobbler.

Storage, Make-Ahead, and Freezer Instructions for Brown Sugar Pop Tart Cookies

• Room temperature: Not recommended due to the cheesecake center.
• Refrigeration: Store airtight 3 to 4 days. Let sit 15 minutes for best texture.
• Freeze baked: Up to 2 months. Thaw in the fridge overnight and glaze after thawing.
• Freeze unbaked: Keep cheesecake balls frozen. Freeze assembled dough balls on a tray, then bag up to 2 months. Bake from frozen, adding 1 to 2 minutes.
• Make-ahead: Freeze cheesecake centers in advance. Mix pumpkin spice sugar ahead and store airtight.

Variations & Substitutions for Brown Sugar Pop Tart Cookies (Use the Table)

Frequently Asked Questions (Brown Sugar Pop Tart Cookies)

Conclusion

I hope these Brown Sugar Pop Tart Cookies bring the same cozy, cinnamon-swirled joy to your kitchen that they do to mine. Try the stuffed-cookie version when you want oozy cheesecake comfort, then play with the Pop-Tart-shaped, glazed variation for that nostalgic toaster pastry flair. If you bake them, leave a comment and rating, ask your questions, and tag me with your best Pop-Tart designs. I can’t wait to see your creations from The Meal Craft kitchen!