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?!

Jump to:

• Why make these pumpkin cheesecake cookies?
• Tips for the perfect cookie
• How to make your own pumpkin puree
• Ingredients for pumpkin cheesecake cookies
• Frequently Asked Questions
• 📖 Recipe

Why make these pumpkin cheesecake cookies?

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.

Pumpkin works perfectly in baking for a couple of reasons. First is because it tastes amazing... But it also adds a nice moisture to your baked goods, making them even softer and more delicious. Pair that with a touch of pumpkin spice for a warm and comforting baked good!

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. On top of that the flavours that they ofter sound incredible!

As someone that lives in Australia away from all the hype I thought i'd take on their iconic swirled cookie design and use it to create these pumpkin cheesecake frosted cookies.

I guess you could call this a "Crumbl inspired Pumpkin Spice Cookie". As I haven't tried them I can't provide any flavor comparisons, but what I can say is that this cookie is incredibly flavourful with a soft moist crumb and a slightly crisp exterior. If you're like me and love pumpkin this is your dream!

Tips for the perfect cookie

As always, I have a couple of tips for you to help your pumpkin cookies turn out perfect!

Use room-temperature 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 will leave an indent. The butter should be matte and dry to the touch.

If you find your butter is too soft, place it back into the fridge to firm up before starting on the cookies. The butter is important as this determines how much the cookies will spread.

Make sure your pumpkin puree isn't too watery

When making your own pumpkin puree it's important to make sure that it doesn't have too much moisture. If the puree is too wet it can cause the cookies to become too soft and fall apart.

If you find your puree is too watery you can place the pumpkin in a fine-meshed sieve fitted with a cheesecloth or paper towel. Then allow the excess moisture to drip through the sieve/cloth.

Chill your dough

Chilling your dough before shaping is super important to prevent the cookies from spreading too much. This gives time for the butter to firm up again, so that when baked the cookies don't melt into a puddle.

They should be chilled for a minimum of 1 hour or even overnight.

'Cookie scoot'

I learned this technique from cloudy kitchen and it has saved my life.

When the cookies are hot out of the oven use a cookie cutter that is slightly larger than the cookie and place it around the cookie. Then use the edges of the cutter to push any wonky and uneven edges in to form a perfectly round cookie.

How to make your own pumpkin puree

You can use storebought pumpkin puree to make these, however, if you're somewhere where canned pumpkin isn't readily available then it's super easy to make it at home.

I recommend choosing a sweeter variety of pumpkin as this is the pumpkin flavor your cookies will take on. I used a kent/Japanese which tends to be sweeter than other varieties.

For a quick pumpkin 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 and covered with cling wrap. Once tender mash into a smooth puree.

Steaming is the best option as it doesn't add much extra moisture to the pumpkin while microwaving can add extra moisture due to condensation.

If you find your pumpkin puree is extra moist place a cheesecloth/paper towel over a fine-meshed sieve and add your pumpkin puree. Set it aside and allow the extra moisture from the pumpkin to drip away!

Roasted Pumpkin Puree

Ingredients for pumpkin cheesecake cookies

Pumpkin Cookie

• Unsalted butter: Make sure you use room temperature butter as it'll be a lot easier to incorporate with the sugars
• White sugar: Aka granulated sugar, is needed to give the cookie sweetness and lightness. I wouldn't change the amount of sugar in these as it can affect the texture of the cookie.
• Brown sugar: Brown sugar gives the cookies a caramelized flavor as well as a slight moist chewiness

• Egg yolk: Egg yolks increase the richness of the cookie as well as giving it a chewier and fudgier texture
• Pumpkin puree: Both canned and homemade pumpkin puree work, make sure that the pumpkin puree isn't too moist/wet otherwise it can make your cookie too soft.
• Vanilla extract: Vanilla extract gives these cookies another layer of flavor, and compliments the spices

• Spices: I'm using a mix of cinnamon, nutmeg, and ginger. Feel free to add more or less according to your tastes. You can also include other spices like allspice and cloves.
• Plain flour: Aka all-purpose flour, gives the cookies their structure!

• Baking soda: Acts as a leavening agent to give these cookies a soft and fluffy texture
• Baking powder: Works with the baking soda to give these cookies rise and a soft texture
• Salt: A pinch of salt always helps to balance out the sweetness of the cookie

Cream Cheese Frosting

• Cream cheese: Make sure you use block-style cream cheese for the optimal frosting consistency. It'll make it a lot easier to incorporate all the ingredients if the cream cheese is at room temperature
• Unsalted butter: Same as the cream cheese, it will be a lot easier to incorporate if it is at room temperature

• White sugar: Sugar is needed to give the frosting sweetness! Feel free to increase or decrease this according to your tastes as this won't affect the consistency of the frosting
• Vanilla extract: Vanilla extract gives the frosting a delicious vanilla note!
• Cinnamon powder: Ground cinnamon isn't incorporated into the frosting, but instead dusted on top for an extra hit of cinnamon!

Frequently Asked Questions

How long do these last?

These cookies are best consumed within 1-2 days as the cookies will begin to absorb the moisture of the cream cheese frosting. However, if you store them in an airtight container in the fridge they will last up to 4 days.

How should I store these?

Make sure you keep these cookies stored in the fridge when possible. As the frosting is made from cream cheese it is temperature sensitive and benefits from being chilled when possible.

Can I make these without the cream cheese frosting?

Yes, you can! You can make these into simple pumpkin spice cookies without the frosting or even add ingredients like nuts and white chocolate chips.

My personal favorite is rolling the freshly baked cookies in cinnamon sugar for a pumpkin snickerdoodle!

Why are my cookies so soft?

There are a couple of reasons why your cookies are so soft:

• The pumpkin puree was too wet: If your pumpkin puree is too moist it will give your cookies extra moisture. Check "how to make your own pumpkin puree" for tips on fixing wet pumpkin puree.
• The cookies were underbaked: Underbaked cookies will always be too soft!

Let's Get Baking

This is just the beginning of all the fall recipes to come. If you are a pumpkin lover or just love pumpkin pie spice these are the perfect fall treat. I mean how can you resist these fluffy pumpkin cookies with tangy cream cheese frosting?!

If you make these make sure leave a comment and rating down below, I would love to know how it went. Also tag me on instagram @catherine.justdessertsau and hashtag #cattycakes so I can see and share your creations.

Follow me on facebook, pinterest, youtube and tiktok for more of my baking creations and updates! Until next time... happy baking!

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