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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Prep time
5 minutes
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Total time
2 hours
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Serving
18 persons
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Calories
176 kCal

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:
Whisk flour, pumpkin pie spice, cream of tartar, baking soda and salt in a medium bowl.
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.
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.
Heat the oven to 175°C. Line two baking trays with parchment.
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.
Pour cinnamon sugar into a shallow dish. Roll each ball to coat. Arrange on trays leaving space.
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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