Dessertscookfastrecipes
Pumpkin Cheesecake Cookies
These soft, chewy cookies combine the warm, spiced flavor of pumpkin with a rich cream cheese frosting, finished with a sweet, crunchy oat crumble. Simple to make and delightfully impressive.
👥 24 Servings⏱️ Prep & Cook: 1h 38m⏳ Prep: 30 min🔥 Cook: 8 min👤 Mateo Ramirez📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- baking sheet
- oven
- pan
- spatula
📝 Preparation Steps
1
In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. Set it aside.
ground cinnamon1 teaspoon½ teaspoon ground cinnamon, for rolling¼ teaspoon ground cinnamon
2
In the bowl of a stand mixer with the paddle attachment, or using a hand mixer, beat the room temperature butter and granulated sugar for about three minutes until light and fluffy. Scrape down the sides of the bowl.
3
Add the egg yolk and vanilla to the butter mixture and beat for one more minute. Scrape the sides again. Then, add the pumpkin puree and mix on low speed just until combined.
egg yolk, at room temperature1
4
Add your dry flour mixture to the wet ingredients. Mix on low speed until just combined, avoiding overmixing. Place plastic wrap directly onto the dough's surface and refrigerate for at least one hour.
5
While the dough chills, heat treat 2 tablespoons of flour for the crumble by microwaving in 30-second bursts, stirring in between, until it reaches 165 degrees Fahrenheit. Let it cool.
6
In a small bowl, use a fork to mix the cooled flour, brown sugar, oats, cinnamon, and salt until crumbles form. Set aside. For the frosting, beat the softened cream cheese, powdered sugar, and vanilla until smooth.
ground cinnamon1 teaspoon½ teaspoon ground cinnamon, for rolling¼ teaspoon ground cinnamoncream cheese, softened8 ounces
7
Preheat your oven to 350 degrees Fahrenheit and line two large baking sheets with parchment paper. In a small bowl, mix the extra sugar and cinnamon for rolling. Scoop one-inch balls of chilled dough and roll them in the cinnamon sugar mixture.
ground cinnamon1 teaspoon½ teaspoon ground cinnamon, for rolling¼ teaspoon ground cinnamon
8
Place the dough balls on your baking sheets, leaving some space. Gently flatten each one with the bottom of a glass. Bake for ⏱️ 8 minutes.
9
Let the cookies cool on the pan for two minutes before moving them to a wire rack to cool completely. They must be totally cool before frosting.
10
Once cooled, spread a heaping tablespoon of the cream cheese frosting onto each cookie. An offset spatula works great. Sprinkle the crumble topping over the frosting. Enjoy your Pumpkin Cheesecake Cookies!
cream cheese, softened8 ounces
Nutrition Facts
calories
180 calories
fat Content
10g fat
serving Size
1 cookie
fiber Content
1g fiber
sugar Content
15g sugar
sodium Content
80mg sodium
protein Content
2g protein
carbohydrate Content
22g carbs
saturated Fat Content
6g saturated fat
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