Ingredients
Equipment
Method
Prepare Pumpkin Cookies
- Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Place two layers of paper towels in a medium bowl. Add the pumpkin puree for the cookies on top and gather the towels around it, gently pressing to remove excess moisture. Set the drained puree aside.
- In another medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
- In a large bowl, mix the melted butter and brown sugar until well combined.
- Mix in the egg and vanilla extract until fully incorporated. Stir in the drained pumpkin puree.
- Add the dry ingredients to the wet mixture and stir just until you no longer see dry flour.
- Use a 2-ounce cookie scoop or 1/4 cup to portion the dough into balls.
- Arrange the cookie dough balls on the baking sheet, leaving about 2 inches between each one.
- Bake the cookies for 11 to 13 minutes, until the edges are lightly golden and the centers are almost set. Immediately after removing from the oven, use the back of a spoon to gently press an indent into the top of each cookie.
- Let the cookies cool on the baking pan for 5 minutes before transferring them to a wire rack to cool completely.
Make Cheesecake Filling and Assemble
- Beat the cream cheese until smooth and creamy. Add the pumpkin puree, powdered sugar, and vanilla, and mix until fully blended and velvety.
- Once the cookies have cooled, spoon the cheesecake filling into the indentation on each cookie. If you like, sprinkle a little cinnamon or nutmeg on top for garnish.
- Store finished cookies in a covered container in the refrigerator for 4 to 5 days.
Notes
To guarantee chewy cookies, always drain the pumpkin puree before adding it to the dough, as excess moisture will make cookies cakey. For the best texture, pull the cookies from the oven when the edges are golden but the centers are still just underbaked; they will firm up as they cool. The cheesecake filling can be made a day ahead and kept in the fridge. If you plan to freeze these cookies, freeze them without the topping, and add the cheesecake layer after thawing. Store finished cookies in the refrigerator and allow them to sit at room temperature for about 30 minutes before serving for the best texture.