Description
These chewy pumpkin cheesecake cookies combine the warm spices of fall with a luscious cream cheese-infused white chocolate bark for a uniquely delicious treat. Browned butter and pumpkin purée give these cookies a moist, tender texture with a rich flavor, finished with a perfect balance of sweetness and spice.
Ingredients
White Chocolate Bark
- 175 grams white chocolate
- 1 tablespoon coconut oil
- pinch of vanilla bean
- 1 tablespoon cream cheese, room temperature
Cookie Dough
- 1/2 cup butter, browned and cooled to room temperature
- 100 grams brown sugar (1/2 cup)
- 80 grams white sugar (1/4 cup + 2 tablespoons)
- 60 grams pumpkin purée (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 ground ginger
- pinch of fresh grated nutmeg
Instructions
- Prepare the white chocolate bark: In a microwave-safe bowl, combine the white chocolate and coconut oil. Melt in 15-second increments, stirring between each, until smooth. Stir in the vanilla and cream cheese until silky and fully combined. Spread the mixture evenly on a parchment-lined tray and freeze until firm and ready to use.
- Brown the butter: In a small saucepan over low heat, melt the butter. Stir occasionally as it bubbles and crackles. When the bubbling subsides and the butter turns golden brown, remove from heat immediately to prevent burning. Pour into a small bowl and let cool completely to room temperature.
- Preheat the oven and mix wet ingredients: Preheat your oven to 350°F (175°C). In a large bowl, combine the cooled browned butter, brown sugar, and granulated sugar. Stir with a spatula until the mixture is light in color and well combined. Add the pumpkin purée and continue mixing until the sugars dissolve and the texture is smooth and glossy.
- Add dry ingredients: To the same bowl, add the flour, baking soda, salt, cinnamon, ground ginger, and freshly grated nutmeg. Gently fold these into the wet mixture. Although the dough may appear dry initially, keep pressing and folding until it forms a cohesive dough.
- Incorporate the white chocolate pieces: Remove the white chocolate bark from the freezer and chop it into small chunks. Fold these chunks evenly into the dough. Use a two-tablespoon scoop to portion out the dough, roll each portion into balls, then flatten slightly with your palms. Arrange on a parchment-lined baking sheet with a few inches of spacing. Depending on your sheet size, you may need to bake in multiple batches.
- Bake the cookies: Bake the cookies for 12 minutes at 350°F, then gently tap the baking sheet against the oven rack to deflate the cookies slightly. Return the tray to the oven and bake for an additional 4 minutes. Remove from the oven and tap the pan lightly on the counter, then allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your chewy pumpkin cheesecake cookies!
Notes
- Be sure to watch the butter carefully when browning—it can burn quickly.
- The dough might seem crumbly at first but will come together with gentle folding.
- Chilling the white chocolate bark before folding ensures it stays chunky in the cookie.
- Allow cookies to cool fully to let them set and develop their chewy texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
