Dessert
Pumpkin Toffee Cheesecake Cookies
1 h 15 minServes 16Nutri-Score D€€
D
1 h 15 min
1 h 15 minPumpkin Toffee Cheesecake Cookies
what you need
Ingredients
unsalted butter (softened)Dairy115 g
brown sugar (packed)Pantry150 g- granulated sugarPantry50 g
egg (room temperature)Dairy1 piece- vanilla extractPantry10 ml
- pumpkin puréePantry120 g
all-purpose flourGrains250 g
pumpkin pie spiceSpices8 g- baking sodaPantry3 g
saltSpices3 g
cream cheese (softened)Dairy120 g- powdered sugarPantry40 g
- toffee bitsPantry150 g
per serving
Nutrition
143kcal
- Carbs
- 18 g
- Proteins
- 1 g
- Fat
- 7 g
what you’ll use
Tools
Mixing bowl ×2
Hand mixer
Baking tray
Baking dish- Cooling rack
- Cookie cutter
Oven
step by step
Method
- Step 1
Make the pumpkin cookie dough
- Cream the softened butter with the brown sugar and granulated sugar until light and fluffy.
- Beat in the egg, vanilla extract and pumpkin purée until fully combined.
- Whisk together the flour, pumpkin pie spice, baking soda and salt, then fold into the wet mixture until just combined.
- Chill the dough in the fridge so it firms up.
- Step 2
Make the cheesecake filling
- Beat the softened cream cheese with the powdered sugar until smooth and creamy.
- Transfer to a piping bag or a small bowl and chill until ready to use.
- Step 3
Assemble the cookies
- Scoop the chilled dough into balls and place them on a lined baking tray.
- Flatten each ball slightly and press a well into the centre.
- Pipe or spoon the cheesecake filling into the well of each cookie.
- Press toffee bits around the edges and over the top of each cookie.
- Step 4
Bake
- Bake at 180°C until the edges are set and the centres are just slightly soft.
- Let the cookies cool on the tray for a few minutes, then transfer to a cooling rack.
- Step 5
Finish and serve
- Sprinkle extra toffee bits over the warm cookies if you like.
- Let them cool completely so the cheesecake centre sets before serving.