PUMPKIN CHEESECAKE COOKIES RECIPES RECIPES

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PUMPKIN CHEESECAKE COOKIES RECIPE - PUREWOW



Pumpkin Cheesecake Cookies Recipe - PureWow image

Provided by Erin McDowell

Total Time 1 hours 30 minutes

Prep Time 1 hours 15 minutes

Cook Time 15 minutes

Yield 24 cookies

Number Of Ingredients 16

6 ounces (170g) cream cheese, at room temperature
3 tablespoons (37g) granulated sugar
1 large (21g) egg yolk
1 teaspoon pure vanilla extract
2 tablespoons (15g) all-purpose flour
4 cups (482g) all-purpose flour
1¼ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground ginger
Pinch of ground cloves
½ teaspoon fine sea salt
2 sticks (227g) unsalted butter, at room temperature
1 cup (198g) granulated sugar
½ cup (106g) light brown sugar
1 large (56g) egg
? cup (151g) pumpkin puree

Steps:

  • 1. Make the Filling: In a medium bowl, mix the cream cheese and sugar together with a silicone spatula. Add the egg yolk and vanilla, and mix well to combine. Stir in the flour and mix until smooth. Cover the bowl and chill for 1 hour. 2. Meanwhile, Make the Dough: In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves and salt. 3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, sugar and brown sugar until light and fluffy, about 4 minutes. 4. Add the egg and vanilla, and mix well to combine. Add half the flour mixture and mix on low speed to combine. Add the pumpkin puree and mix to combine. Add the remaining flour mixture and mix to combine. Cover the bowl and chill for 30 minutes, or until the filling is fully chilled. 5. Use a tablespoon cookie scoop to scoop all the dough onto a parchment-lined baking sheet (this will make assembling the cookies go faster). Line two or three additional baking sheets with parchment. 6. Assemble the Cookies: Preheat the oven to 350?F. Flatten one piece of scooped dough and place it on one of the prepared baking sheets. Scoop 1 teaspoon cheesecake filling into the center of the cookie. Flatten another piece of the scooped dough and place it on top. Press firmly around the edge to seal. 7. Repeat the process, using all the dough and filling. The cookies don't spread a lot, so they can be spaced about ? inch apart on the baking sheets. Bake the cookies until they are golden around the edge and appear set in the center, 12 to 15 minutes. Cool completely on the baking sheets before serving.

Nutrition Facts : Calories 230 calories, CarbohydrateContent 31 grams carbohydrate, FatContent 11 grams fat, ProteinContent 3 grams protein, SugarContent 15 grams sugar

PUMPKIN SWIRLED CHEESE CAKE RECIPE | ALLRECIPES



Pumpkin Swirled Cheese Cake Recipe | Allrecipes image

A wonderful pumpkin-swirled cheesecake with a distinct shortbread crust.

Provided by TAMARA HERSOM

Categories     Fruits and Vegetables    Vegetables    Squash

Total Time 1 hours 12 minutes

Prep Time 20 minutes

Cook Time 52 minutes

Yield 1 - 9 inch pie

Number Of Ingredients 15

1?½ cups crushed shortbread cookies
3 tablespoons melted butter
3 tablespoons unbleached all-purpose flour
¾ cup white sugar
¼ cup brown sugar
3 tablespoons unbleached all-purpose flour
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
3 eggs
1 (15 ounce) can pumpkin puree
1 tablespoon milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C.)
  • In a medium bowl, mix crushed cookies, 3 tablespoons melted butter and 3 tablespoons flour. Press firmly on bottom and side of ungreased 9 inch pie plate. Bake about 12 minutes or until light brown. Allow to cool.
  • In a large bowl, combine white sugar, brown sugar, flour, and cream cheese. Beat on low speed until smooth. Reserve 1/2 cup of this mixture to swirl in later. To the mixture in the bowl, add vanilla, cinnamon, nutmeg, ginger. Blend in eggs and pumpkin puree. Scrape bowl, and beat until smooth. Pour into crust.
  • Stir 1 tablespoon milk into the reserved cream cheese mixture. Drop by spoonfuls over the pumpkin mixture. Use a knife to decoratively swirl the two mixtures together.
  • Cover edge of crust with 2 to 3 inch strip of aluminum foil to prevent excessive browning. Bake in preheated 35 to 40 minutes or until knife inserted in center comes out clean. Remove foil the last 15 minutes of baking. Cool 30 minutes, then refrigerate at least 4 hours before serving.

Nutrition Facts : Calories 507.6 calories, CarbohydrateContent 58.1 g, CholesterolContent 129.7 mg, FatContent 28.1 g, FiberContent 1.9 g, ProteinContent 8.9 g, SaturatedFatContent 13.7 g, SodiumContent 453.9 mg, SugarContent 34.7 g

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