These pumpkin cheesecake cookies strike a perfect balance between chewy and cakey. Lightly spiced for autumn, each cookie is crowned with a creamy pumpkin cheesecake filling and a dusting of warm spice. They’re an ideal seasonal treat.
Chewy vs cakey cookies
Many pumpkin cookies are cakey because pumpkin puree contains a lot of water, which adds moisture to the dough and yields a softer, cake-like crumb. For these cookies I wanted a sturdier base to hold the cheesecake filling but still maintain some of the tender cake-like texture.
A few small adjustments to a classic cookie formula result in cookies that are slightly chewy and slightly cakey—the best of both worlds.
How to reduce the moisture in pumpkin puree
To avoid an overly cakey cookie, remove some moisture from the pumpkin puree before adding it to the dough. Place two paper towels on a plate or in a bowl, add the pumpkin, wrap the towels around it and gently press so the towels absorb excess liquid.
This technique is similar to how you squeeze moisture from zucchini or spinach before baking. While pumpkin won’t yield as much liquid as those vegetables, this step removes enough moisture to noticeably change the cookie’s final texture.
Tips for perfect pumpkin cookies
After reducing the pumpkin’s moisture, these additional steps help achieve the ideal balance between cakey and chewy:
- Melted butter – Instead of creaming softened butter with sugar (which traps air and can create a cakier cookie), melt the butter and stir it with the sugar. This yields a denser, chewier texture.
- Measure the flour correctly – Accurate flour measurement is essential. If you don’t use a kitchen scale, spoon flour into the measuring cup and level it off rather than scooping and packing the flour, which can add too much and dry out the cookies.
- Pumpkin pie spice – Using pumpkin pie spice simplifies seasoning since it blends cinnamon, ginger, nutmeg, allspice and cloves. If you don’t have it, substitute with 1 teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon nutmeg and ¼ teaspoon each allspice and cloves.
- Brown sugar – Using all brown sugar adds depth of flavor and contributes to chewiness compared with a white-and-brown sugar mix.
- Reduce other moisture – Many cookie recipes use two eggs; this recipe uses one to further limit excess liquid and keep the dough balanced.
Pumpkin cheesecake filling
The cheesecake filling is simple: beat softened cream cheese until smooth, then mix in pumpkin puree, powdered sugar and vanilla. Chill the filling until ready to use so it holds its shape when spooned onto cooled cookies.
How to tell when the cookies are done
Timing can be tricky. For these cookies, look for golden-brown edges that are fully set while the centers remain just slightly underdone. The cookies will continue to firm up a bit as they rest on the warm baking sheet after you remove them from the oven.
How to fill the cookies
These cookies don’t spread much, so make an indent in each cookie to hold a generous portion of cheesecake filling. Right after you remove a batch from the oven, press the back of a spoon into the center of each cookie to create a shallow well. Let the cookies cool on the baking sheet for about five minutes, then transfer to a rack to cool completely.
When fully cooled, spoon a heaping tablespoon of the cheesecake filling into each indent and smooth it gently. Finish with freshly grated nutmeg or a sprinkle of cinnamon if you like.
How to store the cookies
Because the topping contains dairy, store the cookies in an airtight container in the refrigerator for 4–5 days. Remove them from the fridge about 30 minutes before serving so the filling softens slightly and the flavors open up.
For more fall recipes, check out:
- Apple Cranberry Crisp with Snickerdoodle Topping
- Pumpkin Cream Cheese Bread
- Cinnamon Cupcakes with Cinnamon Buttercream
- Pumpkin Mousse Pie with a Gingersnap Crust
Tag me on Instagram @themarblekitchenblog if you make these, and please leave a star rating and comment below. Enjoy!
Pumpkin Cheesecake Cookies
Ingredients
Pumpkin Cookies
- 2 ½ cups (320 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice
- ¾ cup (168 grams) unsalted butter, melted and slightly cooled
- 1 ½ cups (300 grams) brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup (122 grams) pumpkin puree
Cheesecake Filling
- 8 oz (224 grams) cream cheese room temperature
- 2 tablespoons (30 grams) pumpkin puree
- 1 ¼ cups (150 grams) powdered sugar
- 1 teaspoon vanilla
Instructions
Pumpkin Cookies
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Preheat the oven to 350°F and line a baking sheet with parchment paper.
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Layer two paper towels in a medium bowl, add the pumpkin puree, wrap the towels around it and gently squeeze to remove excess moisture. Set aside.
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Whisk together the flour, baking soda, baking powder, salt and pumpkin pie spice in a medium bowl. Set aside.
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In a large bowl, stir the cooled melted butter with the brown sugar until combined.
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Add the egg and vanilla, mix to combine, then stir in the drained pumpkin puree.
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Fold the dry ingredients into the wet ingredients just until incorporated.
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Scoop the dough using a 2 oz cookie scoop or a ¼ cup measure to form balls.
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Place the dough balls on the sheet about 2 inches apart.
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Bake 11–13 minutes, until edges are golden and centers are just set. Immediately press the back of a spoon into each cookie to create an indent.
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Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Cheesecake Filling
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Beat the cream cheese until smooth, then add the pumpkin puree, powdered sugar and vanilla and mix until creamy.
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When cookies are completely cool, dollop the cheesecake filling into each indent and sprinkle with cinnamon or nutmeg if desired.
Notes
- Store in an airtight container in the refrigerator for 4–5 days. Let the cookies sit at room temperature for about 30 minutes before serving.