Servings
20
Prep Time
70 minutes
Cook Time
13-15 minutes
Author:
Missy J’s
These cookies are the perfect fall treat to enjoy with friends and family. They are bursting with the delectable warm spices of fall, delightfully soft, and filled with a delicious cheesecake filling. We suggest you make the full recipe, but if you don’t need as many cookies you can easily cut this recipe in half. We hope you give them a try and enjoy them!
Ingredients
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3 cups sifted whole wheat pastry flour
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1 tsp baking soda
2 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp allspice
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½ tsp sea salt
1 cup unsalted butter, room temperature
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1 ½ cups coconut sugar, sucanat, or raw sugar
⅔ cup pumpkin purée
2 cups cream cheese(2 8oz blocks), room temp
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½ cup organic sugar or allulose
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2 tsp vanilla extract
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⅓ cup carob chips
CAROB PUMPKIN CHEESECAKE COOKIES
Cheesecake Filling
Topping:
Directions
CAROB PUMPKIN CHEESECAKE COOKIES
Pumpkin Cookies
Whisk together flour, baking soda, spices, and sea salt in a medium-sized bowl and set aside.
Scoop pumpkin purée onto a paper towel and gently remove excess moisture.
Cream together butter, sugar, and pumpkin purée with a stand or hand mixer until combined.
Add the dry ingredients into the pumpkin mixture on a low speed until just combined. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
Use a cookie scoop or spoon to make 2 1/2 Tbsp sized balls of cookie dough. There should be enough dough to make 20 cookie dough balls. Place them on a parchment-lined baking sheet and chill in the fridge for about an hour.
Cheesecake Filling
While the cookie dough chills, make the cheesecake filling. Use an electric mixer to beat together cream cheese, sugar, and vanilla extract. Mix on a medium-high speed until combined and smooth.
Use a spoon to scoop about 20 heaping tablespoon dollops (one for each cookie) of the cheesecake filling onto a parchment-lined tray. Place in the freezer for at least 45 minutes or until they're chilled and easy to handle. They won't become completely hard, but they should become much easier to pick up once they're chilled.
Assembling the Pumpkin Cheesecake Cookies
When you are ready to start assembling the cookies, preheat your oven to 350°F.
Line two large cookie sheets with parchment paper or silicon mats, then remove the cookie dough and cheesecake dollops from the fridge and freezer.
Flatten the cookie dough balls in the palm of your hand and place the cheesecake filling in the center. If you have warm hands, flatten the cookie dough between two sheets of parchment paper.
Place a dollop of cheesecake in the center and wrap the overhanging cookie dough around the filling, doing your best to fully cover it. If there is a little bit of cheesecake filling peeking through, don't worry! Just make that the bottom of the cookie when you bake them. Be prepared for your hands to get a bit messy. If you notice the cookie dough or cheesecake filling is getting too soft to handle, pop them in the freezer for a bit, to make them easier to handle.
Place the cookie dough balls on the lined baking sheets, spacing them about 3 inches apart. Press at least 6 or more carob chips on top of each cookie.
Bake for 16-19 minutes, or until the cookies have set on the outside. Let them cool on the baking sheet for a few minutes and then place on a wire rack to cool completely.
Leftover cookies can sit at room temperature for a few hours, but should be stored in the fridge after that. They can be stored in an airtight container in the fridge for up to 10 days. They taste great cold, straight from the fridge!
Recipe Note
To make these vegan you can sub the butter for coconut oil and leave out the cheesecake filling or sub the cream cheese for a dairy free alternative.
