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?!
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
If you are making a large batch of pumpkin puree roasting your pumpkin is the best method for optimal flavor and texture. Check out my pumpkin puree recipe here with all the tips needed to make the best 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!
Let’s Get Cooking
If you liked this recipe make sure to leave me a comment and rating down below. I’d love to know how it went! Also, don’t forget to tag me on Instagram @catherine.desserts.
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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?!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 9 Cookies 1x
- Category: Cookie
- Method: Easy
- Cuisine: American
Ingredients
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
Instructions
Pumpkin Cookie
- Preheat the oven to 180C/355F and line a baking tray with parchment paper
- Combine the butter, white sugar and brown sugar in the bowl of a stand mixer and beat on high speed until light and fluffy
- Add the egg yolk, pumpkin puree and vanilla, beat until combined
- Add flour, baking powder, baking soda, cinnamon, nutmeg and ginger, mix until just combined
- Cover the bowl with cling wrap and chill in the fridge for at least 1 hour
- Remove from the fridge and use your hands or a cookie scoop to shape the cookie dough into 9 balls, flattening slightly
- Place on the prepared baking sheet leaving enough space between each ball for the cookie to spread
- Bake for 12-13 minutes until golden brown
- Cool completely
Cream Cheese Frosting
- Combine the cream cheese, butter, sugar and vanilla in the bowl of a stand mixer
- beat on medium speed for 3-4 minutes until smooth and creamy
- Transfer to a piping bag fitted with a medium round tip
- Pipe a swirl of cream cheese frosting onto each cookie and dust with cinnamon powder and enjoy
- Store the cookies in an airtight container in the fridge for up to 3 days
