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 min
- Cook time
- 15 min
- Yield
- 9 servings
- Difficulty
- HARD
Ingredients
- 120 g Unsalted butter, room temperature (1/2 cup)
- 100 g White sugar (1/2 cup)
- 45 g 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
- a pinch ground ginger
- 180 g Plain flour (1 1/2 cup)
- 1/2 tsp Baking soda
- 1/2 tsp Baking powder
- a pinch salt
- 200 g Cream cheese (7.05oz)
- 60 g Unsalted butter, room temperature (1/4 cup)
- 50 g White sugar (1/4 cup)
- 1/2 tsp Vanilla extract
- Cinnamon powder for dusting
Instructions
- 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
- 10
Combine the cream cheese, butter, sugar and vanilla in the bowl of a stand mixer
- 11
beat on medium speed for 3-4 minutes until smooth and creamy
- 12
Transfer to a piping bag fitted with a medium round tip
- 13
Pipe a swirl of cream cheese frosting onto each cookie and dust with cinnamon powder and enjoy
- 14
Store the cookies in an airtight container in the fridge for up to 3 days