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Pumpkin Cheesecake Cookies Recipe

Dec 10, 2018







Try this light, crunchy and heavenly Pumpkin Cheesecake Cookie to fulfill your midnight cravings. Creamy cheese blended with pumpkin puree to make a smooth batter that will prepare jiggly fluffy pumpkin cheesecake cookie. Watch the #BritanniaDessertCarnival and make such delicious recipes at home.


    Ingredients :
    - 1 cup Refined Flour
    - ½ tsp Baking Powder
    - ½ tsp Salt
    - ½ tsp Cinnamon Powder
    - ¼ tsp Nutmeg Powder
    - ½ cup Unsalted Butter
    - ¼ cup Powdered Sugar
    - ¼ cup light brown sugar
    - ½ cup pumpkin puree
    - 1 Egg
    - ½ tsp Vanilla Essence
    Knead the dough
    - 1 cup Cream Cheese, softened
    - ¼ cup Sugar
    - 2 tsp Vanilla Extract
    - ¼ cup Brown Sugar
    - 1 tsp Cinnamon Powder
    - 1 tsp Ginger Powder
    - 1 tsp Nutmeg Powder



– In a medium bowl, mix cream cheese, powdered sugar, vanilla extract.

– Add unsalted butter, brown sugar and sugar, whisk the mixture.

– Add egg, pumpkin puree, baking powder, vanilla essence and refined flour and again whisk it.

– Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl, combine the sugar and spices for the coating and set aside.

– To make the cookies, take a tablespoon of the cookie batter.

– Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. Pinch the edges together sealing in the cream cheese and roll into a ball.

– Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.

– Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.

– Bake @180° C in a pre-heated oven for 10-15 mins.

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