Soft, chewy and sweet, these cookies are topped with a cheesecake cream laced with warming spices. Perfect for bonfire night.
Preparation time: 30 mins (plus 2 hours chilling in the fridge) Cooking time: 25 mins
For the cookies
110g soft brown sugar
80g caster sugar
60g soft butter
85g mashed cooked pumpkin or tinned pumpkin purée 1 medium egg
1 tsp baking powder 1⁄4 tsp salt
100g pumpkin seeds
For the filling
75g cream cheese 1 tbsp icing sugar 75g double cream 1 medium egg
1 tsp mixed spice
To make the cookies, mix the sugars and the butter together in a bowl.
Stir in the pumpkin and egg.
Add the flour, baking powder, salt and pumpkin seeds, and mix to form a dough.
Weigh out the dough in 70g pieces and roll them into balls.
Place on a baking tray lined with parchment and chill in the fridge for 2 hours, or overnight.
When ready to cook, heat the oven to 180°C, 160°C fan, gas 4. Take each dough ball and press your thumbs into the centre to create a little cup big enough to hold about a tablespoon of filling.
To make the filling
Mix the cream cheese and icing sugar together in a medium-sized bowl.
Add the double cream, egg and mixed spice and whisk until smooth.
Spoon the filling into the cookie cups and bake for 20-25 mins or until lightly browned at the edges.
Leave to cool on the cooling rack.
Recipe by Lizzie Baking Bird