Pumpkin Cheesecake Cookies Recipe – Learn with Experts: Here are the best cookies with pumpkin cheesecake! Pumpkin cookies that are soft and chewy on the outside and creamy cheesecake in the middle. The best fall treat is this stuffed cookie, which comes out just in time for pumpkin season.
Pumpkin Cheesecake Cookies Recipe – Learn with Experts
Ingredients
- 8 oz cream cheese, cold, use Kite Hill for dairy free
- ¼ cup granulated sugar
- 1 tsp vanilla extract
Cookie Dough
- ⅔ cup canned pumpkin puree
- 1 cup salted butter, softened, use vegan butter for dairy free
- ¾ cup light brown sugar
- ½ cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 ½ cups Gluten Free 1:1 Flour, I like King Arthur Baking brand
- 1 tbsp pumpkin pie spice
- 1 tsp gluten free baking powder
- ½ tsp baking soda
Sugar Coating
- ½ cup granulated sugar
- 1 tsp cinnamon
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How to make Pumpkin Cheesecake Cookies
- Start by making the filling for the cheesecake. Put parchment paper on the bottom of a smaller baking sheet.
- In a small bowl, mix the cream cheese, sugar, and vanilla. On high speed, mix everything together until it’s fluffy. Put 18 1.5-tsp pieces of the filling on the baking sheet that has been lined with foil. (They don’t need to look good.)
- They should be frozen for about 30 minutes, or until they get hard. Turn on the oven to 350. Use parchment paper to line a bigger baking sheet.
- Put the pumpkin mush in a big bowl. So the cookies don’t fall apart, you need to get rid of some of the liquid. Press down on the pumpkin in the bowl a few times with paper towels to do this.
- Mix the melted butter, brown sugar, and white sugar together in the same bowl where the pumpkin is. Mix them with a hand mixer or a stand mixer. Mix on high speed after adding the eggs and vanilla until the mixture is fluffy.
- Put the gluten-free flour, pumpkin pie spice, baking powder, and baking soda in a different medium-sized bowl. Mix things together.
- Mix on low speed until the dry and wet ingredients are just mixed together. Do not mix too much. Put the bowl of dough in the fridge for 20 to 30 minutes to cool it down.
- On a plate, mix the sugar topping ingredients together and stir them around.
- Take a 2-tbsp cookie scoop and use it to make 6 balls out of the dough. We will make 18 balls in total. While you work on the first batch, put the dough and cream cheese filling back in the fridge and freezer.
- Make the balls flat, and then put a bit of frozen cheesecake filling in the middle of each one.
- Wrap the dough around the filling with your hands, then roll it back into a ball. There shouldn’t be any cream cheese visible. To cover, roll each ball in the sugar and cinnamon mix.
- Use a spoon or your hand to lightly press down on the six cookies after putting them on the baking sheet that has been lined. 13 to 15 minutes in the oven.
- After 10 minutes on the baking sheet, move them to a wire cooling rack to cool all the way down. Do it again and again until you have 18 cookies. Have fun! Keep the cookies in the fridge at all times.
Nutrition
- serving: 1cookie
- calories: 237kcal
- carbohydrates: 25g,
- protein: 2g
- fat: 15g
- saturated fat: 9g
- polyunsaturated fat: 1g
- monounsaturated fat: 4g
- trans fat: 0.4g
- cholesterol: 58mg
- sodium: 185mg
- potassium: 61mg
- fiber: 0.4g
- sugar: 24g
- vitamin a: 1924IU
- vitamin c: 0.5mg
- calcium: 45mg
- iron: 0.4mg
FAQs
Q1. How do you freeze pumpkin cheesecake cookies?
As soon as the cookies are cool, put them in a bag or container that can go in the freezer. You can store them there for up to two months. Before putting a cookie in the jar, wrap it in plastic wrap for the best results. Enjoy! Let it thaw before you serve it.
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