Pumpkin Cheesecake Cookie Cakes! – Fill the Cookie Jar

Pumpkin Cheesecake Cookie Cakes | Famished Fish, Finicky Shark

Hi there!!!  Where in the world have you been?  I’ve been sitting here waiting for you!  Oh wait, no, I’m lying.  I actually have about 5 recipes I’ve photographed and written down, but have yet to get them to these pages.  What is the deal!?!

Hey at least I got something posted again, lol.  I’ve been sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooobusy!  You get it right?!  Four kids.  Full time job.  Full time house.  Full time chef.  Full time special needs tutor.  Full time wife.  Oi yoi yoi.  Eek!

Soft Pumpkin Roll Cookies | Famished Fish, Finicky Shark

Okay, so on to the cookies.  Are they cookies?  Are they cake?  I couldn’t decide!!!  My whole intention was those decadent pumpkin roll cakes filled with the fluffy cream cheese frosting.  You know the ones.  But then these cookies married my yummy cheesecake filling and they were so decadently fluffy that my baby girl dubbed these cakes, or shall we call them cakies!!

Soft Pumpkin Roll Cookies | Famished Fish, Finicky Shark

Mixed with some cheesecake flair, these Pumpkin Cheesecake Cookie Cakes are so cinnamonly delicious, you won’t know when to stop!  My kids ate nearly two dozen by themselves.  And this did make quite a lot.

Soft Pumpkin Roll Cookies | Famished Fish, Finicky Shark

My kids love the first week of each month.  Because they know mommy will be making some kind of cookie for the Fill the Cookie Jar recipe exchange.  Don’t miss a month!  Stay in touch!

Soft Pumpkin Roll Cookies | Famished Fish, Finicky Shark

This recipe is super simple with no need to refrigerate the cookie dough or filling beforehand.  It is derived from this recipe at Better Homes and Gardens.  I hope you enjoy these as much as we did!

Soft Pumpkin Roll Cookies | Famished Fish, Finicky Shark

Alright let’s not waste any time.  Here’s the recipe so you can make these for next cider night in front of the fire.

Soft Pumpkin Roll Cookies | Famished Fish, Finicky Shark

Unless you want to take a virtual bite.  Go ahead, I’ll wait.

Don’t forget the milk (okay, or cider!)

Soft Pumpkin Roll Cookies | Famished Fish, Finicky Shark

Pumpkin Cheesecake Cookie Cakes

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Number of servings: 48

Per Serving 101 calories

Fat 6 g

Carbs 12 g

Protein 1 g

48

Pumpkin Cheesecake Cookie Cakes

These cookies will have you wondering whether you are eating cake, cookies, or cheesecake. Try the best of all worlds!

Ingredients

    For the Cheesecake Filling

  • 8 oz lowfat cream cheese, softened
  • 1/2 c granulated sugar
  • 1/4 c flour
  • 1 tsp vanilla extract
  • For the Pumpkin Cake Cookies

  • 1 cup unsalted butter (2 sticks), softened
  • 1 cup granulated sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup, plus 2 Tb pumpkin puree
  • 2 cups, plus 2 Tb flour

Instructions

  1. Preheat the oven to 350F.
  2. In a stand mixer, combine the softened cream cheese and the sugar. Mix until smooth and fluffy. Beat in the vanilla until combined. Transfer to a small bowl and set aside.
  3. Wash and dry the stand mixer to prepare the cookie batter. In the stand mixer, beat the butter until soft and fluffy. Add the sugar and beat well, about one minute. Add the spices, salt, and baking soda and baking powder. Mix until combined well.
  4. Beat in the egg and vanilla. Beat in the pumpkin.
  5. Gradually beat in the flour until combined.
  6. Using a cookie scoop or tablespoon, scoop the cookie batter onto ungreased cookie sheets, spaced 2 inches apart. Spoon a heaping teaspoon of the cheesecake filling onto each cookie batter mound. Using a fork, gently swirl the cheesecake filling onto the cookie batter.
  7. Bake for 10-12 minutes until just set on top and lightly golden at the edges. Let cool on cookie sheets 3 minutes before transferring to a cooling rack.

Notes

The trick to these cake cookies is to beat the butter until super fluffy, incorporating lots of air into the batter.

Key Lime Cheesecake Cookies

Keylime Cheesecake Cookies | Famished Fish, Finicky Shark

You can’t please them all right? My kids are always wanting something sweet. Getting them to agree on what they want is always a feat. Pie, muffins, cupcakes, cookies or ice cream-or even just sliced fruit.

Keylime Cheesecake Cookies | Famished Fish, Finicky Shark

This month for St. Patrick’s Day, I decided to create a new cookie that would please all of my kiddos. My finicky shark loves key lime pie. My oldest boy can eat cheesecake for days. My littlest fish likes lemon and cookies. Top them with sweet icing that is loved my littlest one and I’ve got a cookie loved by all-and even decorated for St. Patrick’s Day.

Keylime Cheesecake Cookies | Famished Fish, Finicky Shark

This cookie is lemony and chewy with a pool of key lime cheesecake in the center and a sweet green lime glaze.

Keylime Cheesecake Cookies | Famished Fish, Finicky Shark

Aren’t those pretty? I love the chewy cookie with the creamy cheesecake filling! And especially the finishing touch of sparkling “gold” yellow sugar crystals.

Keylime Cheesecake Cookies | Famished Fish, Finicky Shark

It also has the extreme talent of performing disappearing acts.

Keylime Cheesecake Cookies | Famished Fish, Finicky Shark

Check out the recipe below. You may also be interested in last year’s St. Patrick’s Day cookies.

Key Lime Cheesecake Cookies

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Number of servings: 36

Per Serving 139 calories

Fat 6 g

Carbs 20 g

Protein 2 g

36

Key Lime Cheesecake Cookies

Ingredients

    For the Cookies

  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 cup shortening
  • 2 eggs
  • 1 tsp vanilla
  • 1 tsp lemon extract
  • 2 2/3 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • For the Keylime Cheesecake Filling

  • 1 8 oz package lowfat cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 Tb flour
  • zest of one lime
  • For Green Lime Glaze

  • 1/2 cup powdered sugar
  • 5 drops green food color
  • juice of one lime
  • 1-2 Tb cold water
  • Optional: Yellow sugar sprinkles

Instructions

  1. Preheat oven to 350F.
  2. In a stand mixer, combine all the ingredients for the cheesecake filling and mix until smooth. Transfer to a medium bowl and set aside.
  3. In a stand mixer, combine the egg and sugar and extracts and mix until fluffy. Add the shortening and mix until well combined.
  4. Whisk the flour, baking soda and salt together in a medium bowl. Add the flour mixture to the shortening mixture a little at a time, until thoroughly mixed.
  5. Using a large cookie scoop, scoop the cookie dough onto a baking sheet lined with parchment paper or a silicone baking mat. Using your thumb or back of a greased spoon, make thumbprints in the center of each cookie. Add a teaspoon of cheesecake filling to the center of each cookie.
  6. Bake for 8-10 minutes. Don't let the cookies brown. Remove from oven and cool on baking sheets for 10 minutes before transferring to a wire rack to cool.
  7. To make the icing, in a small mixing bowl, combine the powdered sugar, food color, and lime juice and whisk with a fork until combined. Add enough cold water to thin to a drizzling consistency. Drizzle on the cookies with the fork in desired design. Top with sugar sprinkles if desired.