Pumpkin Cheesecake Cookies

Soft pumpkin spice cookies topped with a swirl of sweet and tangy cheesecake frosting and a dusting of cinnamon. Is there a better way to start fall?!

A Crumbl style pumpkin cheesecake cookie

Although it might be the end of winter and the start of spring for us here in Australia, a lot of you around the world are entering fall… a season of all things pumpkin spice! I can’t be the one missing out, so I’m bringing you the first fall bake of the season: pumpkin cheesecake cookies.

There’s been a lot of hype around cookies these days, in particular Crumbl cookies. They reminded me of frosted sugar cookies, kind of like a lofthouse cookie (I have a recipe here if you’re interested!), but a little more fancy, and the flavours they offer sound incredible.

Living in Australia, away from all the hype, I took their iconic swirled cookie design and used it to create these pumpkin cheesecake frosted cookies. You could call this a “Crumbl inspired pumpkin spice cookie”. As I haven’t tried theirs I can’t provide a flavor comparison, but what I can say is that this cookie is incredibly flavourful, with a soft, moist crumb and a slightly crisp exterior.

In short: a soft, spiced pumpkin cookie made with brown sugar and an extra egg yolk, chilled so it holds its shape, then topped with a swirl of cream cheese frosting and a dusting of cinnamon.

Why pumpkin makes these cookies so soft

Pumpkin works perfectly in baking for a couple of reasons. It tastes amazing, and it adds moisture to baked goods, making them even softer. Pair that with a touch of pumpkin spice and you get a warm, comforting cookie.

The catch is that too much moisture is the main way these cookies go wrong. If the puree is too wet, the cookies become too soft and fall apart. If your puree looks watery, put it in a fine-meshed sieve lined with cheesecloth or paper towel and let the excess moisture drip through.

What goes into the pumpkin cookie

• Unsalted butter: Use room temperature butter, as it is much easier to incorporate with the sugars.
• White sugar: Also called granulated sugar, it gives the cookie sweetness and lightness. I wouldn’t change the amount, as it can affect the texture.
• Brown sugar: Gives the cookies a caramelized flavor and a slight moist chewiness.
• Egg yolk: Adds richness and a chewier, fudgier texture.
• Pumpkin puree: Canned and homemade both work; just make sure it isn’t too wet.
• Vanilla extract: Another layer of flavor that complements the spices.
• Spices: A mix of cinnamon, nutmeg, and ginger. Add more or less to taste, or include allspice and cloves.
• Plain flour: Also called all-purpose flour, it gives the cookies their structure.
• Baking soda and baking powder: Work together to give the cookies rise and a soft, fluffy texture.
• Salt: A pinch balances the sweetness.

The cheesecake frosting

• Cream cheese: Use block-style cream cheese for the best frosting consistency, at room temperature so everything incorporates easily.
• Unsalted butter: Also at room temperature, for the same reason.
• White sugar: Increase or decrease it to taste; it won’t affect the consistency of the frosting.
• Vanilla extract: For a vanilla note.
• Cinnamon powder: Not mixed into the frosting, but dusted on top for an extra hit of cinnamon.

Getting thick, round cookies that don’t spread

Use room temperature butter, not soft butter

Room temperature and softened butter are not the same thing. Room temperature butter should be slightly cool to the touch, but soft enough that a finger pressed on the surface leaves an indent. It should look matte and dry. If your butter is too soft, put it back in the fridge to firm up before you start. The butter determines how much the cookies spread.

Chill the dough

Chilling the dough before shaping is super important to stop the cookies spreading too much. It gives the butter time to firm up again, so the cookies don’t melt into a puddle in the oven. Chill for a minimum of 1 hour, or even overnight.

The “cookie scoot”

I learned this technique from Cloudy Kitchen and it has saved my life. When the cookies are hot out of the oven, place a cookie cutter slightly larger than the cookie around it, then use the edges of the cutter to push any wonky, uneven edges in to form a perfectly round cookie.

Making your own pumpkin puree

You can use store-bought pumpkin puree, but if canned pumpkin isn’t readily available where you are, it’s super easy to make at home. Choose a sweeter variety of pumpkin, because that is the pumpkin flavor your cookies will take on. I used a kent (Japanese) pumpkin, which tends to be sweeter than other varieties.

Quick steamed puree

To make the puree, peel the pumpkin and cut it into 3cm cubes. Place it in a steamer until cooked through, or microwave in a heatproof bowl covered with cling wrap. Once tender, mash into a smooth puree.

Steaming is the best option, as it doesn’t add much extra moisture, while microwaving can add moisture from condensation. If the puree is still extra moist, drain it through the lined sieve as above.

Roasted pumpkin puree

If you are making a large batch, roasting the pumpkin is the best method for flavor and texture. Check out my pumpkin puree recipe here with all the tips needed to make the best pumpkin puree.

Pumpkin Cheesecake Cookies

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See Also This Recipe:  No-Bake Berry Cheesecake

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Soft pumpkin spice cookies topped with a swirl of sweet and tangy cheesecake frosting and a dusting of cinnamon. Is there a better way to start fall?!

• Author: Catherine Zhang
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 9 Cookies 1x
• Category: Cookie
• Method: Easy
• Cuisine: American

Ingredients

Units USM Scale 1x2x3x

Pumpkin Cookie

• 120g Unsalted butter, room temperature (1/2 cup)
• 100g White sugar (1/2 cup)
• 45g Brown sugar (1/4 cup)
• 1 Egg yolk
• 1/4 cup (60g) pumpkin puree, canned or homemade*
• 1 tsp Vanilla extract
• 1/2 tsp Cinnamon
• 1/4 tsp Nutmeg
• Pinch of ground ginger
• 180g Plain flour (1 1/2 cup)
• 1/2 tsp Baking soda
• 1/2 tsp Baking powder
• Pinch of salt

Cream Cheese Frosting

• 200g Cream cheese (7.05oz)
• 60g Unsalted butter, room temperature (1/4 cup)
• 50g White sugar (1/4 cup)
• 1/2 tsp Vanilla extract
• Cinnamon powder for dusting

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Instructions

Pumpkin Cookie

1. Preheat the oven to 180C/355F and line a baking tray with parchment paper
2. Combine the butter, white sugar and brown sugar in the bowl of a stand mixer and beat on high speed until light and fluffy
3. Add the egg yolk, pumpkin puree and vanilla, beat until combined
4. Add flour, baking powder, baking soda, cinnamon, nutmeg and ginger, mix until just combined
5. Cover the bowl with cling wrap and chill in the fridge for at least 1 hour
6. Remove from the fridge and use your hands or a cookie scoop to shape the cookie dough into 9 balls, flattening slightly
7. Place on the prepared baking sheet leaving enough space between each ball for the cookie to spread
8. Bake for 12-13 minutes until golden brown
9. Cool completely

Cream Cheese Frosting

1. Combine the cream cheese, butter, sugar and vanilla in the bowl of a stand mixer
2. beat on medium speed for 3-4 minutes until smooth and creamy
3. Transfer to a piping bag fitted with a medium round tip
4. Pipe a swirl of cream cheese frosting onto each cookie and dust with cinnamon powder and enjoy
5. Store the cookies in an airtight container in the fridge for up to 3 days

Want more? Browse every cheesecake recipe in one place.

Craving more? Browse every cookie recipe in one place.

Planning the whole dessert table? Find every pumpkin, apple and pie recipe in my Thanksgiving desserts guide.

Catherine Zhang

My name is Catherine, a food blogger and dessert lover. If I look familiar you may have seen me on NETFLIX's Zumbo’s Just Desserts S2! As an Australian-Chinese pastry chef and recipe developer I share recipes and tips on desserts inspired by amazing flavours, fresh produce and of course my Asian background.

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