Pumpkin Cheesecake Cookies
Pillowy soft pumpkin cheesecake cookies stuffed with a smooth cream cheese filling. These melt in the mouth pumpkin sandwich cookies taste like autumn in a bite!
Ingredients
Pumpkin cookies
- 100 grams unsalted butter, softened (½ cup)
- 50 grams granulated sugar (¼ cup)
- 50 grams brown sugar (¼ cup)
- 1 egg, large
- 50 grams pumpkin puree* (⅕ cup)
- 300 grams plain flour (2 ⅓ cups)
- ½ teaspoon baking powder
- ½ teaspoon cinnamon powder
- ½ teaspoon nutmeg powder
- ½ teaspoon ginger powder
Cheesecake Filling
- 100 grams white chocolate, melted (⅔ cup)
- 100 grams unsalted butter, cold (½ cup)
- 150 grams cream cheese, full fat (⅔ cup)
- 1 teaspoon vanilla bean paste or extract
Instructions
Pumpkin Cookies
- Cream the butter and sugar together until pale and fluffy. Add the pumpkin puree and beat with a hand mixer until light and pale. Add the vanilla extract and the egg, mixing to combine well.
- Separately, combine the flour and baking powder, whisking well to mix. Add the dry ingredients to the wet, mixing with a spatula until the dough just about sticks together. Cover with plastic wrap and chill for 1 hour.
- Pre-heat the oven to 180 °C (350 °F) then divide the dough into 20 pieces. Roll the pieces into round balls, then flatten them into discs.
- Place the discs onto a lined baking sheet, leaving enough space between all the dough balls. Bake for 10-12 minutes or until they start turning golden in colour. Let the cookies cool down completely on a cooling rack.
- Once cooled, pipe some melted chocolate over half of the cookies in a criss-cross pattern. Dust with cinnamon or nutmeg. Place the cookies in the fridge to set for 10 minutes.
Cheesecake Filling
- Prepare the cheesecake filling following my trusted White Chocolate Cream Cheese Frosting recipe. Place the frosting in a piping bag fitted with a 1cm round nozzle (½ inch).
Assembling the cookies
- Pipe a dollop of cream cheese on the remaining half cookies (without white chocolate).
- Sandwich with the decorated pumpkin cookies. Best served after sitting at room temperature for 30 minutes.
Notes
- I recommend using a kitchen scale in grams for more accuracy. The cups used for the conversion are standard US customary cups (1 cup flour = 136g). There are many different types of cups across the globe, which is why I strongly recommend using grams instead.
- Pumpkin puree is not the same as pumpkin pie filling. Please use puree for this recipe, as it does not have any added spices. We will be adding the spices separately.
- Nutritional value is estimative and it is calculated for the assembled sandwich cookies (2 cookies and cream cheese frosting).
Nutrition
Calories: 337kcal
Tried this recipe?Let us know how it was!