Ingredients:

  • 2 ½ cups All-Purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Cloves
  • 1 teaspoon Kosher Salt
  • ½ cup Unsalted Butter (Softened)
  • 1 cup Light Brown Sugar (Packed)
  • ½ cup Granulated Sugar
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • 1 cup Canned Pumpkin Purée (Not pie filling)
  • 8 oz Full-Fat Cream Cheese (Very soft)
  • ½ cup Unsalted Butter (Softened)
  • 3 cups Powdered Sugar (Sifted)
  • 2 teaspoons Vanilla Extract
  • ¼ teaspoon Salt
  • 1-2 tablespoons Milk or Heavy Cream (Optional)

Instructions:

  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment. Whisk together the flour, baking soda, baking powder, spices (cinnamon, ginger, nutmeg, cloves), and salt in a medium bowl. Set aside.
  2. In a stand mixer bowl, cream the softened butter and both sugars until light and fluffy (about 3 minutes). Scrape down the bowl.
  3. Beat in the egg and vanilla extract until just combined. Add the pumpkin purée and mix on low speed until fully incorporated.
  4. Gradually add the flour mixture to the wet mixture, mixing only until just combined. Do not overmix.
  5. Cover the bowl and chill the dough for 30 minutes to prevent the pies from spreading during baking.
  6. Using a 1.5 tbsp cookie scoop, drop even mounds onto the prepared baking sheets, leaving 2 inches (5 cm) between each. Bake for 10–12 minutes until edges are set and centers spring back lightly.
  7. Transfer the cakes immediately to a wire rack to cool completely. They must be cold before filling.
  8. In a clean mixer bowl, beat the softened cream cheese and softened butter together on medium speed until smooth and no lumps remain (about 3–4 minutes).
  9. Reduce speed to low and gradually add the sifted powdered sugar, salt, and vanilla. Increase speed to medium-high and whip for 2–3 minutes until light, fluffy, and increased in volume. Add milk or cream if a looser consistency is desired.
  10. Match the cooled cakes by size. Transfer the cheesecake filling to a piping bag (or use a spatula). Pipe a generous, even swirl of filling onto the flat side of half the cakes. Gently place the second cake on top and press lightly.
  11. Dust with powdered sugar or cinnamon, if desired. Store in the fridge but allow to come to room temperature briefly before serving.