Pumpkin Cheesecake Cookies
Pumpkin Cheesecake Cookies feature a soft, spicy pumpkin cookie with a tangy cheesecake filling. With only 6 ingredients, you can use cake mix to make an easy cookie that's really special!
Ingredients
- 15.25 oz spice cake mix
- 1 cup pumpkin puree
- 1 large egg
- ½ cup salted butter room temperature
- 8 oz cream cheese softened
- ½ cup powdered sugar
Instructions
- Dry the pumpkin. Spread pumpkin puree on a plate and press with paper towels 3-4 times, until reduced to about ½ cup.
- Make the dough. Mix cake mix, butter, egg, and dried pumpkin. Chill for 30-60 minutes.
- Make the filling. Beat cream cheese and powdered sugar until smooth. Scoop into 12 portions and freeze until completely firm, at least 1 hour.
- Assemble. Scoop 2 tablespoons of dough and flatten slightly. Add one frozen filling portion to the center.
- Seal. Wrap the dough around the filling, pinch the seams closed, and shape into a ball.
- Bake. Place on a parchment-lined baking sheet and bake at 350°F for 15-17 minutes, until the edges are set and the tops no longer look wet.
- Cool. Let the cookies cool on the baking sheet for 15 minutes before moving them to a wire rack.
Notes
- Use pumpkin puree, not pumpkin pie filling.
- Blot the pumpkin until 1 cup reduces to about ½ cup.
- Use full-fat block cream cheese.
- Freeze the cheesecake filling until completely firm.
- Chill the dough for 30-60 minutes.
- Seal the dough completely around the filling.
- Cool on the baking sheet for 15 minutes before moving.
Nutrition Facts
Calories: 276kcalCarbohydrates: 35gProtein: 5gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 36mgSodium: 436mgPotassium: 222mgFiber: 1gSugar: 23gVitamin A: 3209IUVitamin C: 1mgCalcium: 109mgIron: 2mg
