Pumpkin Cheesecake Cookies
When you want to eat easy homemade cookies with seasonal ingredients, this Pumpkin Cheesecake Cookies recipe is a must-try. These cookies come together in no time plus there is no need to chill the dough. That means you will just need to mix the ingredients and bake the cookies straight away. The bonus of all the things in this recipe is that there is a cheesecake filling added to the cookies. What more does one need? All pumpkin and cheesecake lovers get to enjoy the most wonderful fall and festive flavors in an easy and delicious dessert. This pumpkin cheesecake recipe uses canned pumpkin puree, but of course, if you are someone who looks forward to picking fall pumpkins, you can make the puree out of freshly harvested fall pumpkins and use that in this recipe. Even though there is no rule why you shouldn’t be eating these cookies on their own, it is always good to add extra toppings or garnish like white chocolate shavings or try adding caramel or toffee drizzle on top. It is recommended that you store these cookies in the fridge because when they’re chilled, you can best taste the cheesecake like texture in it. You can also pre-make and freeze these cookies for future use.
Just remember when you’re adding the cream cheese to the dough always ensure that it has been sitting for a while at room temperature. A cold block of cream cheese is not only hard to break but also doesn’t combine well with other ingredients. You don’t want a lumpy cookie dough but rather a soft and even dough that has mixed well with other ingredients. A room temperature cream cheese, on the other hand, will blend seamlessly and result in a smooth, lump-free cheesecake that soaks up all the flavors and will melt in your mouth. A few other ways of changing up this recipe is by substituting Graham cracker crumbs with other crusts like ‘Digestive’ or ‘Rich Tea biscuits’ lady fingers, shortbread, Oreos, Milk Arrowroots, Vanilla wafers, soda crackers, etc. This idea is particularly good because it adds variety and fun to the cookies and it’s nice to switch things up to see what best fits your preference.
Pumpkins are very high in Vitamin A and slightly high in Vitamin C and B-6. Since Pumpkin belongs to the squash family, it is very low in calories but dense regarding its nutritional value at the same time. It is abundant in essential minerals like potassium and other anti-oxidants that help in managing blood pressure. There are so many ways to add pumpkin puree recipes to your diet including in soups, lattes, desserts, salads etc. Because of their nutrition, pumpkins are not to be considered using for just carving or decorating during Thanksgiving and Halloween but instead, they should be eaten as much as possible while in season. Did you know the term “jack-o'-lantern" is of British origin and traces back to the 17th century? In the most literal sense, the term means a man with a lantern or a “night-time watchman”. Over the years it gained its popularity as the traditions for mysterious goblins and ghosts became interesting to children and folks alike.
This yummy pumpkin cheesecake cookies recipe is one of the best fun desserts to make for Thanksgiving or even during family get-togethers. Thank you to Ashley at Centercut Cook recipe blog for sharing this delicious Pumpkin Cheesecake Cookies recipe with us. Do check out Ashley’s blog for more easy desserts that are fun to bake for all occasions. Enjoy with a tall glass of milk today!
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