Loaded with ginger and stuffed with cheesecake filling, these Pumpkin Cheese Cookies are sure to be a crowd pleaser. These cookies are surprisingly easy to whip up but taste like you spent hours in the kitchen.
Print Recipe
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Print Recipe
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| Servings | Prep Time | Cook Time | Passive Time |
| 24Cookies | 20Minutes | 10-15Minutes | 30-60Minutes |
| Servings | Prep Time |
| 24Cookies | 20Minutes |
| Cook Time | Passive Time |
| 10-15Minutes | 30-60Minutes |
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/2 tablespoon freshly-ground ground nutmeg
- 2 tablespoons freshly grated ginger
- 1 cup unsalted butter at room temperature
- 1 cup granulated stevia
- 1/2 cup Coconut Sugar
- 1 cup pumpkin puree
- 1/4 cup molasses
- 1 large egg
- 1 tablespoon vanilla extract
- Filling Ingredients:
- 8 ounces cream cheese softened
- 1/4 cup stevia
- 1 tablespoon vanilla extract
- 1 lemon zested and juiced
- Cinnamon-sugar coating:
- 1/2 cup granulated stevia
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 2 teaspoons ground nutmeg
- Dash of allspice
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Ingredients
Servings: Cookies
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- Whisk together the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside
- Use paddle attachment to beat butter and stevia on medium high speed until fluffy about 2-3 minutes.
- Blend in pumpkin puree, ginger, molasses, egg and vanilla
- Slowly add dry ingredients on low speed just until combined.
- Cover and chill dough for an hour.
- Preheat oven to 350 and line your baking sheets with parchment paper
- In a small bowl, combine the stevia and spices for the coating and set aside.
- Mix cream cheese, stevia, vanilla, lemon juice, and lemon zest with mixer until smooth and creamy
- Roll a tablespoon of the cookie batter into a ball
- Flatten it like a pancake and place a teaspoon of the cream cheese in center
- Roll another tablespoon of the cookie batter into a ball and press flat into a pancake shape
- Press cookie over the cream cheese and pinch edges closed
- Roll it into a ball again
- Roll in cinnamon sugar
- Press flat with the bottom of a glass
- Repeat until you’ve used all the batter
- Bake 10 - 15 minutes or until edges start to crack
Look at those scrumptious cookies! This is definitely a cookie that your family is going to flip for!!
Start by creaming the butter and stevia using the paddle attachment on your mixer. Add pumpkin puree, ginger, molasses, egg and vanilla and mix well. Slowly fold in dry ingredients
Form into a ball and refrigerate for an hour
Use mixer to mix cream cheese filling until smooth and creamy
Roll a tablespoon of the dough into a ball
Use fingers to press ball flat
Add a teaspoon of the cream cheese filling and cover with another flattened cookie ball. Pinch edges closed
Roll into a ball
Roll dough ball in cinnamon sugar mixture
Flatten with the bottom of glass and bake on parchment paper 2 inches apart for 10-15 minutes
Enjoy!!
