When it comes to cookies, I live by one rule. That means the more you bite, the better. I’m always looking for the perfect bite, with a soft center and just the right amount of melting. With fall in full swing, I’m leaning toward cozy weekend baking projects, and these chewy pumpkin cheesecake cookies tick all the boxes.
A few weeks ago I brought them to a girls’ dinner. And my friends couldn’t stop talking about the warm spices, the melty texture, and how delicious they were. Preheat the oven. Cookie is calling.
Ingredients for Chewy Pumpkin Cheesecake Cookies
Burnt butter. Cozy fall baking calls for browned butter. (I don’t set the rules.) You’ll notice that these cookies add a nutty flavor and extra warmth.
brown sugar and white sugar. Both types of sugar serve different purposes within cookies. Brown sugar adds crunch, while white sugar adds crunch.
pumpkin puree. Fun fact: There are no eggs in this cookie. Instead, the pumpkin adds moisture and the perfect fall flavor.
All-purpose flour. The flour base of the cookie gives it structure and adds bite to each bite.
spices. Mixing in freshly ground cinnamon, ginger, and nutmeg, if possible, will take the flavor of these cookies to the next level.
white chocolate. For a cheesecake flavor, mix a little melted white chocolate and cream cheese. It has just the right amount of acidity and richness, perfectly balancing the warmth of the cookies.
salt. Extra salt always makes a difference. Especially with desserts.
How to make chewy pumpkin cheesecake cookies
I’ve baked a lot of cookies over the years, and a few simple tricks have made a huge difference.
Let’s start with the batter. Measure your materials using a scale for ultimate precision. Don’t pretend it’s not important. This cookie dough may seem a little dry at first, but don’t worry. Gently fold the dry ingredients into the wet ingredients and mix until the dough comes together (overmixing is the enemy of chewy cookies).
As for the white chocolate, You’ll see a lot. Honestly, it’s more like chocolate than dough. But trust the process. The cookies bake perfectly balanced, with a creamy sweetness in every bite.
When it comes time to bake, Scoop and roll each dough ball, pressing into small disks, then place on a lined baking sheet. These cookies don’t spread much on their own, and flattening them gives them the perfect chewy texture.
If you plan ahead, you can even make the dough ahead of time. Simply scoop into discs and store in the refrigerator, adding an extra minute or two to baking time.
Scroll through the recipes and prepare for the ultimate fall feast! Let us know if you make them! While you’re making it, share your favorite fall desserts. I can’t wait to hear what you’re making.
For white chocolate:
- 175 grams white chocolate
- 1 tablespoon coconut oil
- A pinch of vanilla beans
- 1 tablespoon cream cheese, room temperature
For cookies:
- 1/2 cup Brown the butter and let it cool to room temperature.
- 100 grams brown sugar (1/2 cup)
- 80 grams White sugar (1/4 cup + 2 tablespoons)
- 60 grams Pumpkin puree (1/4 cup)
- 185 grams Flour (1 1/2 cups)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon pickled ginger
- A pinch of fresh grated nutmeg
-
Prepare white chocolate bark. Combine white chocolate and coconut oil in a microwave-safe bowl. Melt, stirring in 15 second increments, until smooth. Add vanilla and cream cheese and stir until completely combined and smooth. Spread the mixture on a tray lined with parchment paper and freeze until ready to use.
-
Brown the butter. Melt the butter in a small saucepan over low heat. It will start to bubble and crackle, so stir it occasionally as it cooks. As soon as the bubbling subsides and the butter begins to turn golden brown (be careful, it will burn quickly!), remove from the heat. Pour into a small bowl and let cool to room temperature.
-
Preheat oven to 350°F. Mix wet ingredients. In a large bowl, combine the cooled brown butter, brown sugar, and granulated sugar. Stir with a spatula until light in color and well incorporated. Add the pumpkin puree and mix until the sugar has dissolved and the mixture has a smooth, glossy texture.
-
Add dry ingredients. Add flour, baking soda, salt, and spices to the same bowl. Gently fold and mix. The dough may seem dry at first, but keep pressing and folding until it forms a cohesive dough.
-
Add white chocolate. Remove the white chocolate rind from the freezer and chop it into small pieces. Mix into the batter until evenly distributed. Using 2 tablespoons of dough, take 2 to 2 1/2 tablespoons of dough, roll it into a ball, and flatten it slightly with your palm. Place them a few inches apart on a baking sheet lined with parchment paper. (You may need to bake it in two batches.)
-
Bake cookies. Bake for 12 minutes, then gently tap the baking sheet on an oven rack to remove any puffiness from the cookies. Continue baking for another 4 minutes. Remove from the oven, tap the pan on the counter, then let the cookies cool on the sheet for a few minutes. Transfer to a wire rack to cool completely. enjoy!
- Preparation time: 20 minutes
- Cooking time: 15 minutes
keyword: pumpkin, cheesecake, cookies
Source: Camille Styles – camillestyles.com
