Pumpkin Cheesecake Cookies
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By Charissa Armstrong
Pumpkin Cheesecake Cookies
5 steps
Prep:15minCook:16min
Pumpkin Cheesecake Cookies feature a soft, spicy pumpkin cookie with a tangy cheesecake filling. With only 6 ingredients, you can use cake mix to make an easy cookie that's really special!
Updated at: Fri, 11 Oct 2024 14:03:20 GMT
Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
24
High
Nutrition per serving
Calories292.8 kcal (15%)
Total Fat15 g (21%)
Carbs38.1 g (15%)
Sugars19.1 g (21%)
Protein2.8 g (6%)
Sodium412.1 mg (21%)
Fiber2.4 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Spread 1 cup of pumpkin puree on a plate. Spread a paper towel over the top to gently press out some of the moisture. Repeat this process 3-4 times, until the puree measures roughly ½ cup.
Step 2
In a large bowl, combine 1 15.25 oz box of spice cake mix, 1 softened stick of butter, 1 egg, and ½ cup of dried pumpkin puree. Refrigerate this mixture for 30 minutes to an hour.
Step 3
In a separate bowl, combine 8oz of cream cheese and ½ cup of powdered sugar. Scoop 1 tablespoon balls of this mixture onto a cookie sheet and freeze for at least an hour.
Step 4
Once cookie dough is chilled and cream cheese balls are firm, scoop 2-tablespoon balls of cookie dough onto a cookie sheet. Place frozen cream cheese balls in the middle of each dough scoop and wrap cookie dough around the cream cheese balls.
Step 5
Bake cookies at 350 degrees for 15-17 minutes, until cookies start to brown on top. Once removed from the oven, allow cookies to chill for at least 15 minutes on the cookie sheet before carefully transferring to a baking rack
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