Recipe by Finch Bakery
Makes 12


250g unsalted butter
125g granulated sugar
175g light soft brown sugar
2 eggs plus 1 egg yolk
600g plain flour
10g (1 tbsp) cornflour
2 tsp baking powder
1⁄2 tsp bicarbonate of soda
1⁄2 tsp salt
1 tsp vanilla extract
200g milk chocolate chips
200g white chocolate chips, plus 150g to decorate
Orange oil-based or gel food colouring
2 1⁄2 tsp Pumpkin Spice Mix
Pumpkin seeds, to decorate (optional)

Cream cheese filling

80g full-fat cream cheese
200g icing sugar
2 tbsp cornflour
A dash of lemon juice

Special equipment

Mixer or hand-held electric whisk
2–3 baking trays, lined

Pumpkin spice mix

6 tbsp sweet ground cinnamon
3 tbsp ground ginger
1 tbsp ground nutmeg
1⁄2 tsp ground cloves

Mix the spices together in a bowl. As spices are very fine, it is easy to add too much allspice or cloves, which will overpower the mix – try adding them a pinch at a time, to taste. Store in an airtight container. Use in other recipes, in coffee or hot chocolate, or sprinkled over pancakes!


Follow the recipe for the pumpkin spice mix (above) Next, make the cream cheese filling using the quantities listed here. Add the cream cheese to a mixer and sift in the icing sugar. Mix on a low speed until combined, then turn it up to medium. It may be quite runny, depending on the brand of icing sugar and the temperature of the cream cheese. Mix in the cornflour to thicken. Add a dash of lemon juice and mix until combined. The consistency should be like thick glacé icing. If the mixture is too runny, add 50g icing sugar at a time until it reaches the right consistency. Put the mixture into the freezer for 30 minutes to solidify slightly. Place the butter in a mixer (or use a hand-held electric whisk) and mix on medium speed until smooth and light in colour. Add both sugars, the eggs and egg yolk, and beat together until combined. Before adding the flours and chocolate chips, add some orange food colouring and the pumpkin spice mix. Add the rest of the ingredients and combine everything together. Form 12 even balls of cookie dough, weighing around 140g each. Split each ball in half. Flatten both halves slightly against the work surface with your palm. Put one half in your hand and, using a teaspoon, dollop the cream cheese filling in the centre of the dough. Carefully pick up the other flattened half with the other hand and place over the top. Pinch the sides together making sure no cream cheese filling escapes. Roll gently in your hands to seal. Once all 12 cookies are filled and rolled into a thick cookie shape, add the white chocolate chips and some pumpkin seeds, if using, to the tops. Arrange the cookies on the lined baking trays and place in the fridge for a minimum of 30 minutes. Preheat the oven to 220°C (200°C fan/425°F/Gas 7). Bake in the preheated oven for 12 minutes. Leave to cool completely on the trays. TOP TIP ★ Roll in cinnamon sugar before baking (1:1 ground cinnamon and granulated sugar) for an extra sweet crunch. 

The Finch Bakery: Sweet Homemade Treats and Showstopper Celebration Cakes published by Dorling Kindersley Ltd £20 available from Amazon and Waterstones

Want even more Finch?

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