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Pumpkin Cheesecake Cookies
Dessert

Pumpkin Cheesecake Cookies

1 u 15 minVoor 14Nutri-Score D€€
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wat je nodig hebt

Ingrediënten

14 personen
  • unsalted butter (softened)Zuivel115 g
  • brown sugar (packed)Voorraadkast150 g
  • granulated sugarVoorraadkast50 g
  • egg (room temperature)Zuivel1 stuk
  • vanilla extractVoorraadkast10 ml
  • pumpkin purée (canned, drained)Groente en fruit120 g
  • all-purpose flourGranen250 g
  • baking sodaVoorraadkast3 g
  • pumpkin pie spiceKruiden en specerijen8 g
  • saltKruiden en specerijen3 g
  • cream cheese (cold, cut into small cubes)Zuivel150 g
  • powdered sugarVoorraadkast30 g
  • cinnamon (for rolling)Kruiden en specerijen6 g
  • granulated sugar (for rolling)Voorraadkast40 g

per portie

Voedingswaarden

164kcal

Koolhydraten
21 g
Eiwitten
2 g
Vetten
8 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Mengkom ×2
  • Handmixer
  • Bakplaat
  • Oven
  • Afkoelrooster

stap voor stap

Bereiding

  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
    Stap 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
    Stap 2
  3. Chill the dough

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

    • Combine the granulated sugar and cinnamon in a small bowl
    Stap 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
    Stap 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
    Stap 6