Pumpkin puree tends to be quite watery, which can make your cookies turn out soggy if you don’t handle it right. To fix that, scoop the pumpkin into a clean kitchen towel or cheesecloth, wrap it up like a little bundle, and gently squeeze out the excess moisture.

Next, take a large mixing bowl and add the spice cake mix, softened butter, salt, egg, and your well-drained pumpkin puree. Use a hand or stand mixer to blend everything together until you get a soft, slightly sticky dough that’s ready for chilling.

Wrap the dough tightly in plastic wrap and refrigerate it for 20 to 30 minutes. Chilling firms the dough and blends the flavors nicely.

While the dough chills, it’s time to whip up the cheesecake filling. Beat together cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Place tablespoon-sized filling scoops on a parchment paper–lined tray. Freeze these balls for about 30 minutes to make sure they’re firm enough to hold their shape inside the cookies.

When you’re ready to assemble, scoop about 2 tablespoons of dough and flatten it gently in your palm. Place a frozen cream cheese ball right in the center, then carefully wrap the dough around it, sealing the edges and rolling it into a smooth ball. The dough will be a bit sticky but don’t worry—it’s easy to manage. Arrange the cookie balls on a parchment-lined tray, leaving some space between each.

Bake the cookies at 350°F (175°C) for roughly 16 minutes, or until the tops look set and have a light golden color. Once out of the oven, give them about 10 minutes to cool and set on the baking sheet before transferring to a wire rack or serving. Then, dig into those soft, rich pumpkin cheesecake cookies!