Pumpkin Cheesecake Cookies Recipe | How To Make Cheesecake Cookies | Britannia Dessert Carnival | India Food Network

Try this light, crunchy and heavenly Pumpkin Cheesecake Cookie to fullfil your midnight cravings. Creamy cheese blended with pumpkin puree to make smooth batter will prepare jiggly fluffy pumpkin cheesecake cookie. Watch the Britannia Dessert Carnival and make delicious recipes at home.

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Ingredients :

- 1 cup Refined Flour
- ½ tsp Baking Powder
- ½ tsp Salt
- ½ tsp Cinnamon Powder
- 1 tsp Nutmeg Powder
- 1/2 cup Unsalted Butter
- ¼ cup Sugar
- ¼ cup brown sugar
- ½ cup pumpkin puree
- 1 Egg
- 1/2 tsp Vanilla Essence
Knead the dough
- 1 cup Cream Cheese, softened
- ¼ cup powdered Sugar
- 2 tsp Vanilla Extract
- ½ cup Brown Sugar
- 1 tsp Cinnamon Powder
- 1 tsp Ginger Powder
- ½ tsp Nutmeg Powder

Methods

- In a medium bowl, mix cream cheese, powdered sugar, vanilla extract.
- Add unsalted butter, brown sugar and sugar, whisk the mixture.
- Add egg, pumpkin puree, baking powder, vanilla essence and refined flour and again whisk it.
- Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.
- To make the cookies, take a tablespoon of the cookie batter.
- Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball.
- Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
- Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
- Bake @180° C in a pre-heated oven for 10-15 mins