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Pumpkin Cheesecake Cookies
Postre

Pumpkin Cheesecake Cookies

1 h 15 minPara 14Nutri-Score D€€
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lo que necesita

Ingredientes

14 personas
  • unsalted butter (softened)Lácteos115 g
  • brown sugar (packed)Despensa150 g
  • granulated sugarDespensa50 g
  • egg (room temperature)Lácteos1 pieza
  • vanilla extractDespensa10 ml
  • pumpkin purée (canned, drained)Frutas y verduras120 g
  • all-purpose flourCereales250 g
  • baking sodaDespensa3 g
  • pumpkin pie spiceEspecias8 g
  • saltEspecias3 g
  • cream cheese (cold, cut into small cubes)Lácteos150 g
  • powdered sugarDespensa30 g
  • cinnamon (for rolling)Especias6 g
  • granulated sugar (for rolling)Despensa40 g

por ración

Nutrición

164kcal

Carbohidratos
21 g
Proteínas
2 g
Grasas
8 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Batidora de varillas
  • Bandeja de horno
  • Horno
  • Rejilla de enfriamiento

paso a paso

Preparación

  1. Make the cheesecake filling

    • Mix the cream cheese with the powdered sugar until smooth
    • Scoop small portions onto a tray and freeze until firm
    Paso 1
  2. Make the cookie dough

    • Beat the butter with the brown sugar and granulated sugar until creamy
    • Beat in the egg, vanilla extract and pumpkin purée
    • Whisk the flour, baking soda, pumpkin pie spice and salt, then fold into the wet mixture until just combined
    Paso 2
  3. Chill the dough

    • Cover the dough and refrigerate until firm
    Paso 3
  4. Prepare the spiced sugar

    • Combine the granulated sugar and cinnamon in a small bowl
    Paso 4
  5. Assemble the cookies

    • Flatten a portion of dough in your hand, place a frozen cheesecake piece in the centre and seal the dough around it
    • Roll into a ball and coat generously in the spiced sugar
    • Arrange on a lined baking tray, spacing them apart
    Paso 5
  6. Bake

    • Bake until the edges are set and the tops look slightly underdone
    • Let cool on the tray, then transfer to a rack
    Paso 6