Pumpkin Cheesecake Cookies

• 分量: 9 servings
• 調理時間: 20 minutes
• 総時間: 52 minutes

材料

5 oz cream cheese (room temperature)

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 teaspoon pumpkin pie spice

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter (melted)

3/4 cup light brown sugar (packed)

1 egg yolk

1 teaspoon vanilla extract

1/4 cup pumpkin puree

1/4 cup granulated sugar

1 teaspoon pumpkin pie spice (or cinnamon)

手順

Cheesecake Filling: Prepare a small baking sheet with parchment paper. Set aside.

In a small mixing bowl beat to combine the cream cheese, granulated sugar, and vanilla extract, until smooth. (You can do this by hand or quicker with a hand mixer.)

Scoop the cheesecake mixture into 2 teaspoon sized dollops and place on the prepared baking sheet. (about 9 dollops)

Place in the freezer for about 20 minutes or until frozen and firm.

Pumpkin Cookies: In a medium mixing bowl, combine the flour, pumpkin pie spice, baking soda, and salt with a whisk. Set aside.

In a large mixing bowl, beat to combine the melted butter and brown sugar until smooth. Add the egg yolk, vanilla extract, and pumpkin puree, mixing until well combined.

Add the dry ingredients and fold in with a large spoon until completely combined. Use a large (2 oz) cookie scoop to create 9 cookie dough balls.

Flatten each cookie dough ball, and place the frozen cheesecake filling in the center. Fold the dough over the filling and roll into a smooth ball.

In a small bowl, combine the spiced sugar ingredients. Roll each cookie dough ball in the cinnamon sugar.

Transfer to the prepared baking sheets and bake for 11-12 minutes, until edges look set. Remove from oven and let cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.

栄養

• サービングサイズ: 1 cookie
• カロリー: 334 kcal
• 脂肪総量: 16 g
• 飽和脂肪: 10 g
• 不飽和脂肪: 5 g
• トランス脂肪: 0.4 g
• コレステロール: 65 mg
• ナトリウム: 183 mg
• 炭水化物総量: 44 g
• 食物繊維: 1 g
• 糖質総量: 30 g
• タンパク質: 3 g