Pumpkin Pie Cheesecake Cookies

Pumpkin Pie Cheesecake Cookies

This months Fill the Cookie Jar theme is Thanksgiving! I thought long and hard about what to make. Turkey shaped sugar cookies? Sweet potato cookies? Cranberry cookies? Ideas were flying through my head.

Until one morning, it just hit me. Why not take one of our favorite Thanksgiving desserts and transform it into a cookie?? Yes, it was a brilliant idea! And my kids agreed.

So I quickly went to work creating a Pumpkin Pie Cheesecake Cookie. I wanted it to taste just like that beloved cheesecake, but in tiny cookie form.

I will tell you right now, I think these cookies are amazing and I can't stop eating them. By using cake flour instead of all purpose flour, I created a very soft and cake-like cookie. The flavors of pumpkin pie spice and cream cheese stand out and are amazing. 

Pumpkin Pie Cheesecake Cookies
Recipe written by The Chef Next Door
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8 oz. brick of light cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 cup sugar
1/2 cup pumpkin puree
1 egg
1 tsp vanilla extract
2 cups cake flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp pumpkin pie spice

Pumpkin Pie Glaze:
1 cup powdered sugar
1/2 tsp pumpkin pie spice
3-4 teaspoons milk

Preheat the oven to 350 degrees. In the bowl of your stand mixer, beat the cream cheese and butter together until creamy.  Add in the sugar, pumpkin, vanilla extract and egg and mix until thoroughly combined.

To the wet ingredients, add one cup of the cake flour, baking powder, salt and pumpkin pie spice. Once that is combined add in the other cup of cake flour. Mix well until the dough comes together. Place the dough in the refrigerator for about 30 minutes to set.

Prepare your baking sheet with a Silpat or parchment paper. Using a medium sized scoop, place scoops of dough onto the baking sheet. Bake for 10 minutes, then allow the cookies to cool for about 5 minutes before transferring to a cooling rack.  Let the cookies cool completely before drizzling with glaze.

While the cookies are cooling, make the glaze. Add the powdered sugar and pumpkin pie spice to a small bowl and add in 2 teaspoons of milk. Whisk well, adding more milk until you reach the consistency you desire. (I added about 3 and a half teaspoons to mine)

When the cookies are cooled, drizzle the glaze over the tops of the cookies. Allow the cookies to remain on the cooling rack until the glaze is set. Store cookies in an airtight container.

Bon Appetit!

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