Soft Pumpkin Cheesecake Cookies
Soft chewy pumpkin cookies stuffed with creamy cheesecake filling are a perfect fall treat. They truly represent all the best flavors of the season and are a delight enjoyed as a sidekick to your midmorning coffee or as an after-dinner dessert! Combine the two of our favourite desserts and make this Pumpkin Cheesecake Cookie recipe to surprise your family and friends.
Equipment
Ingredients
- 170 g cream cheese room temperature
- 30 g icing sugar
- 160 g butter melted
- 75 g caster sugar
- 225 g light brown sugar
- 1½ teaspoon vanilla bean paste
- 120 g pumpkin puree
- 280 g plain flour
- 1 tablespoon mixed or pumpkin pie spice
- 1½ teaspoon bicarbonate of soda
- ¾ teaspoon salt
- 110 g white chocolate chips
Instructions
- Line a small baking sheet or chopping board with baking parchment.
- Place the cream cheese and icing sugar into a bowl (if your icing sugar is in clumps, make sure to sift it first). Use a small balloon whisk or a handheld mixer to combine it.
- Using a teaspoon, place 16 mounds of cream cheese mixture onto the lined tray. Each should be about the size of 1 heaped teaspoon. Place the cheesecake balls in the freezer for 1-2 hours, until completely frozen.
- To make the pumpkin cookie dough, add the melted and slightly cooled butter and both types of sugar in a large mixing bowl. Using an electric mixer, whisk for about 1 minute. Add the pumpkin puree and vanilla bean paste and beat for another 30 seconds until smooth.
- In a separate bowl, mix the flour, bicarbonate of soda, salt and spices.
- Add the dry ingredients into the wet ingredients and fold them in gently. Don't worry if the dough seems a little wetter than you'd like.
- Finally, fold in the chocolate chips. Place the bowl in the fridge for 20 minutes.
- In the meantime, preheat the oven to 180°C Fan. Line two large baking sheets/ cookie sheets with parchment paper.
- Take the frozen cheesecake balls out of the freezer. To shape and fill the cookies, take about 2.5 tablespoon of cookie dough (you may use a large cookie scoop) and place it on a prepared baking sheet, trying to keep round shape. Add a cheesecake ball to the centre and push it in with your finger. Then pinch the dough over the cheesecake filling to it is completely encased. Repeat with the remaining cookie dough.
- Bake the cookies in the centre of the oven for 12-14 minutes. The edges of the cookies should be slightly brown and crispy, but the centre should still be soft.
- Take the cookies out of the oven and leave them on the baking sheet to firm up for 15 minutes, before trasnferring them onto a wire rack to cool completely.
Video
Nutrition
Calories: 293kcalCarbohydrates: 39gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 34mgSodium: 320mgPotassium: 89mgFiber: 1gSugar: 25gVitamin A: 1562IUVitamin C: 0.3mgCalcium: 43mgIron: 1mg
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