Name: Soft cheesecake pumpkin cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6
Cuisine: European

Published on 06.10.2017 | In European By Vanya |

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- Prep Time
- 15 Minutes
- Cook Time
- 12 Minutes
- Yield
- 6
- 6
- Difficulty Level

Delicious, soft, chewy pumpkin cookies spiced with right amount of flavors and stumped with cheesecake creamy layer. Store in the fridge and enjoy during the week.

They look great, tricky and are quite quick to be prepared. (Look at the “How to” button bellow for support and more images on how to make them)

We promise you that even the pumpkin haters will not guess it is in but its texture is essential for the softness.

Enjoy for breakfast or a snack.

Treat yourself right and the way you deserve.

TIP:

Cookie dough can be be kept in the fridge for up to 5 days or frozen for up to 3 months.

High calorie, High carbohydrate, High Fiber

Ingredients

190 g flour
1/2 baking soda
2 tsp cornflour
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
100 g melted butter
150 g brown sugar
150 g baked pumpkin, smashed to puree
1 tsp vanilla extract
Cheesecake layer:
170 g cream cheese light
2 tbsp sugar
1/2 tsp vanilla extract

Nutrition Info

2 biscuits = 140 calories

Instructions

Prepare the cheesecake layer: Whisk together the cream cheese, sugar and vanilla. Using a spatula, make a 3-5 mm layer over over a plastic foil. Cover with another plastic foil and freeze until solid - 1-2 hours.
For the cookies:
Preheat oven to 180 C. Line a tray with baking paper. Set aside.
Whisk together the flour, baking soda, cornflour, salt and spices. Set aside.
Whisk together the butter and sugar until combined. Add the pumpkin puree and vanilla. Mix until combined. Add the dry ingredients and mix until combined.
Roll the dough on a floured surface. Use a biscuit cutter and make 40 biscuits. Put half of them over the baking sheet. Take the cheesecake layer from the freezer. Use a smaller biscuit cutter and make 20 circles. Put them over the biscuits in the tray. Cover with the other cut biscuits balls.
Bake for 12-14 minutes. Allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cook completely.