If autumn had a flavour, it would be these Pumpkin Cheesecake Cookies. 🎃 Soft, spiced pumpkin cookies with a creamy cheesecake centre—they’re the perfect mix of cosy comfort and indulgence. Easy to bake, even easier to enjoy, and guaranteed to disappear quickly from the plate!
Ingredients
Filling:
- 200g cream cheese (cold)
- 45g caster/granulated sugar
- 1tsp Vanilla Just Flavour
Coating:
- 40g Granulated Sugar
- 25g Pumpkin Spice Flavour Shot
Cookie batter:
- 100g Pumpkin Puree
- 220g Plain flour
- 25g Pumpkin Spice Flavour Shot
- 1tsp Bicarbonate of soda
- Pinch of salt
- 115g unsalted butter
- 150g caster sugar
- 50g light brown sugar
- 1lg egg
- 2tsp Vanilla Just Flavour
Method
- Whisk together the cream cheese, 45g sugar and Just Flavour. Place into the freezer while you prepare the cookie batter and topping.
- In a small bowl, combine the 40g sugar and 25g flavour shot. Set this aside to fill the cookies in later.
- In the bowl of a stand mixer, cream together the butterwith the white and brown sugars until fluffy.
- Add the egg and pumpkin puree and mix again until well combined.
- Next sieve in the flour, salt, bicarbonate of soda, vanilla Just Flavour and Pumpkin Spice Flavour shot.
- Mix gently until just combined into a soft cookie dough.
- Freeze the dough for half an hour so it will be a easier to work with.
- Divide the mixture into 18 and one at a time roll into a ball, flatten, add a heaped tsp of filling and form the cookie back into a ball around the filling.
- Roll each cookie ball in the topping you prepared earlier, then place onto a lined cookie sheet and into the freezer while your oven heats up.
- Heat the oven to 160c fan and bake for 15-20 mins. the centres should still be soft.
- Allow the cookies to cool on the tray for 10 minutes before transferring to a wire rack.
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