Pumpkin Cheesecake Cookies

Pumpkin Cheesecake Cookies

Chewy pumpkin-spiced cookies with a surprise cheesecake centre. The pumpkin purée brings natural beta carotene which the body can convert to vitamin A for vision and immune function, while the cinnamon in pumpkin spice has evidence for modest improvements in fasting glucose in adults with type 2 diabetes. It is still a treat, just one with ingredients that earn their place.

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  • What you need:

    • 180 g plain flour
    • 7.5 ml pumpkin pie spice
    • 7.5 ml cream of tartar
    • 2.4 ml baking soda
    • 1.25 ml kosher salt
    • 113 g unsalted butter softened
    • 52 g light brown sugar
    • 137 g granulated sugar total 100 g for the dough plus 37 g for the filling
    • 1 large egg yolk
    • 5 ml vanilla extract
    • water
    • 60 g pumpkin purée
    • 170 g cream cheese softened
    • 80 ml cinnamon sugar homemade or shop bought

  • How to do it:

    1. Whisk flour, pumpkin pie spice, cream of tartar, baking soda and salt in a medium bowl.
    2. In a large bowl beat butter, brown sugar, a bit of water, and 100 g of the granulated sugar until light and fluffy about 1 minute. Beat in egg yolk and vanilla. Beat in pumpkin purée, then the dry mix on low just until combined. Cover and chill until cold at least 1 hour or up to overnight.
    3. For the filling mix cream cheese with the remaining 37 g granulated sugar until smooth. Cover and chill at least 1 hour or up to overnight.
    4. Heat the oven to 175°C. Line two baking trays with parchment.
    5. Roll dough into level tablespoon balls. Flatten two balls into discs. Pipe or spoon 2 level teaspoons of cream cheese filling onto one disc. Cap with the second disc. Pinch the edges to seal, roll gently into a ball.
    6. Pour cinnamon sugar into a shallow dish. Roll each ball to coat. Arrange on trays leaving space.
    7. Bake 12 to 14 minutes, rotating trays halfway, until golden and just cracking. Firmly tap the tray a few times on the hob or worktop to settle. Cool on a rack.
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