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Pumpkin Cheesecake Cookies
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Pumpkin Cheesecake Cookies

1 godz. 15 minPorcje: 14Nutri-Score D€€
od @inbloombakery32 importyugotowano 0 razy
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Składniki

14 osób
  • unsalted butter (softened)Nabiał115 g
  • brown sugar (packed)Spiżarnia150 g
  • granulated sugarSpiżarnia50 g
  • egg (room temperature)Nabiał1 kawałek
  • vanilla extractSpiżarnia10 ml
  • pumpkin purée (canned, drained)Warzywa i owoce120 g
  • all-purpose flourProdukty zbożowe250 g
  • baking sodaSpiżarnia3 g
  • pumpkin pie spicePrzyprawy8 g
  • saltPrzyprawy3 g
  • cream cheese (cold, cut into small cubes)Nabiał150 g
  • powdered sugarSpiżarnia30 g
  • cinnamon (for rolling)Przyprawy6 g
  • granulated sugar (for rolling)Spiżarnia40 g

na porcję

Wartości odżywcze

164kcal

Węglowodany
21 g
Białko
2 g
Tłuszcz
8 g
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Przybory

  • Miska ×2
  • Mikser ręczny
  • Blacha do pieczenia
  • Piekarnik
  • Kratka do studzenia

krok po kroku

Przygotowanie

  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
    Krok 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
    Krok 2

  3. Chill the dough

    • Cover the dough and refrigerate until firm
    Krok 3

  4. Prepare the spiced sugar

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