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Pumpkin Cheesecake Cookies
Dessert

Pumpkin Cheesecake Cookies

1 h 15 minServes 14Nutri-Score D€€
from @inbloombakery31 imports0 cooked
Adapt this recipe

what you need

Ingredients

14 people
  • unsalted butter (softened)Dairy115 g
  • brown sugar (packed)Pantry150 g
  • granulated sugarPantry50 g
  • egg (room temperature)Dairy1 piece
  • vanilla extractPantry10 ml
  • pumpkin purée (canned, drained)Produce120 g
  • all-purpose flourGrains250 g
  • baking sodaPantry3 g
  • pumpkin pie spiceSpices8 g
  • saltSpices3 g
  • cream cheese (cold, cut into small cubes)Dairy150 g
  • powdered sugarPantry30 g
  • cinnamon (for rolling)Spices6 g
  • granulated sugar (for rolling)Pantry40 g

per serving

Nutrition

164kcal

Carbs
21 g
Proteins
2 g
Fat
8 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Hand mixer
  • Baking tray
  • Oven
  • Cooling rack

step by step

Method

  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
    Step 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
    Step 2

  3. Chill the dough

    • Cover the dough and refrigerate until firm
    Step 3

  4. Prepare the spiced sugar

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