Ingredients
Method
- Prepare the Cheesecake Filling: In a bowl, mix cream cheese, sugar, sour cream, and vanilla until smooth.
- Scoop into 30-32 small balls (about 2 teaspoons each) onto a parchment-lined baking sheet.
- Freeze for at least 1 hour.
- Make the Pumpkin Cookie Dough:
- Cream butter and both sugars until light and fluffy.
- Add pumpkin puree, egg yolks, and vanilla. Mix well.
- In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in white chocolate chips if using.
- Chill dough for 30 minutes.
- Prepare the Spiced Sugar Coating: Mix sugar and cinnamon in a small bowl.
- Assemble and Bake: Preheat oven to 175°C (350°F).
- Scoop about 3 tablespoons of cookie dough, flatten slightly, and place a frozen cheesecake ball in the center.
- Wrap dough around the cheesecake filling, sealing completely.
- Roll in spiced sugar coating
- Place on parchment-lined baking sheets, about 5cm apart
- Bake for 13-15 minutes, until edges are set but centers are still soft.
- Cool on baking sheet for 5 minutes, then transfer to wire rack.
Notes
Here are some keto-friendly and low-carb variations for the Pumpkin Cheesecake Cookies recipe:
- Almond Flour Cookies:
- Substitute all-purpose flour with almond flour to make the cookies gluten-free and lower in carbs. Adjust the amount of almond flour as it absorbs moisture differently.
- Sugar-Free Sweeteners:
- Use sugar substitutes like erythritol, monk fruit sweetener, or stevia in place of granulated and brown sugar to reduce the sugar content significantly.
- Coconut Flour Variation:
- Replace all-purpose flour with coconut flour for a different flavor profile. Note that coconut flour absorbs more moisture, so you may need to adjust the liquid ingredients accordingly.
- Chocolate Chip Pumpkin Cheesecake Cookies:
- Add sugar-free dark chocolate chips to the cookie dough for a delicious chocolate twist that complements the pumpkin flavor.
- Spiced Pumpkin Cheesecake Cookies:
- Increase the amount of pumpkin pie spice or add additional spices like nutmeg and cloves to enhance the fall flavors in the cookies.
- Nut Butter Variation:
- Incorporate a tablespoon of almond or peanut butter into the cookie dough for added richness and a nutty flavor.
- Pumpkin Spice Latte Cookies:
- Add a teaspoon of instant coffee or espresso powder to the cookie dough for a coffee-flavored variation reminiscent of a pumpkin spice latte.
- Cream Cheese Swirl:
- Instead of filling the cookies, swirl the cheesecake filling into the cookie dough before baking for a marbled effect.
- Zucchini Pumpkin Cookies:
- Add finely grated, squeezed-dry zucchini to the cookie dough for extra moisture and nutrition without significantly increasing carbs.
- Lemon Zest Pumpkin Cookies:
- Add lemon zest to the cookie dough for a refreshing citrus flavor that pairs well with pumpkin.