Pumpkin Cheesecake Cookies

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

1. Whisk together the cream cheese, 45g sugar and Just Flavour. Place into the freezer while you prepare the cookie batter and topping.
2. In a small bowl, combine the 40g sugar and 25g flavour shot. Set this aside to fill the cookies in later.
3. In the bowl of a stand mixer, cream together the butterwith the white and brown sugars until fluffy.
4. Add the egg and pumpkin puree and mix again until well combined.
5. Next sieve in the flour, salt, bicarbonate of soda, vanilla Just Flavour and Pumpkin Spice Flavour shot.
6. Mix gently until just combined into a soft cookie dough.
7. Freeze the dough for half an hour so it will be a easier to work with.
8. 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.
9. 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.
10. Heat the oven to 160c fan and bake for 15-20 mins. the centres should still be soft.
11. Allow the cookies to cool on the tray for 10 minutes before transferring to a wire rack.

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