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.

Sweet Cravings-Pumpkin White Chocolate Cheesecake Brownies

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I’d been craving brownies.  And cheesecake.  And pumpkin anything.  What’s the quickest way to satisfy such cravings?  Put it all into one delectable dessert!  Oh, but why can’t all these things be healthy?!?

Oh, but they can.  And they can be just as rich and satisfying, too.  Especially these little gems.  With just around 100 calories each, you’ll want to make these again and again.  And they freeze well too!

These Pumpkin White Chocolate Brownie Bites have a sweet chocolate soft brownie crust and a rich and creamy pumpkin cheesecake topping with bits of white chocolate folded in.  You would never guess it’s lightened up.

Here is my famished fish original ingredient line up.

1 family size box brownie mix
3/4 cup white chocolate chips
1 – 29 oz can pumpkin purée, divided
2 – 8 oz packages Neufchâtel cream cheese
2 Tb light sour cream
3 eggs
1 cup, plus 2 Tb sugar
2 Tb flour
1 tsp pumpkin pie spice

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First preheat the oven to 350F.

In a large bowl, combine brownie mix and half the can of pumpkin puree.  Mix well.

You see what I did here?  The pumpkin puree stands in for oil and eggs, knocking of unnecessary fat grams.

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Spread into a large 13×9 inch baking pan that has been lightly sprayed with cooking spray.

In another large bowl, cream together the cream cheese, sour cream, sugar and pumpkin pie spice.  Mix in the eggs and remaining pumpkin puree.  Fold in white chocolate chips.

Again, I used LIGHT cream cheese and LIGHT sour cream with just a small amount of white chocolate chips.

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Pour mixture over brownie crust in baking pan.

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Spread cheesecake batter over brownie bottom to cover evenly.

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Bake in preheated oven for 50-60 minutes, until knife inserted in center comes out clean.

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Remove from oven and cool pan on wire rack for at least 30 minutes before cutting into 5 rows of 9 squares, making 45 brownie bites.

Or cut one piece out right away, because you just can’t resist.

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Enjoy warm or refrigerate overnight.

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Oh so good, oh so rich, and oh so indulgent.

Makes 45 bars

What is your favorite cheesecake combination?

Pumpkin White Chocolate Cheesecake Brownies

Prep Time: 10 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 10 minutes

Number of servings: 45

Per Serving 106 calories

Fat 3 g

Carbs 18 g

Protein 2 g

36

Pumpkin White Chocolate Cheesecake Brownies

Ingredients

  • 1 box Betty Crocker Family Size Brownie Mix
  • 3/4 cup white chocolate chips
  • 1 - 29 oz can pumpkin purée
  • 2 - 8 oz packages Neufchâtel cream cheese
  • 2 Tb light sour cream
  • 3 eggs
  • 1 cup, plus 2 Tb sugar
  • 2 Tb flour
  • 1 tsp pumpkin pie spice

You may also enjoy  Lowfat Caramel Cheesecake Dip for Fruit