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 Potato Butterscotch Chip Cookies

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

I’ve been staying home with my kiddos for a few weeks now since I’ve been on maternity leave. I’ve also been hooked on sweets since I’ve been pregnant.

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

And it’s killing me. But hey, I had an excuse to make some cookies and eat taste them about 4 times to be exact. Because I wanted to fill your cookie jar with another Fill the Cookie Jar recipe.

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

And this one is for the fresh crisp season of fall. Sweet potatoes are one of my favorite foods for the season. And wouldn’t you know they taste wonderful in cookies!?!

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

The subtle sweetness of yams with the rich buttery flavor of butterscotch chips are packed into this spiced and chewy cookie.

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

These-are-addicting. You can ask my 4 year old. I think he ate tasted at least 6 himself. He calls them orange chip cookies. The combination of the key ingredients is perfection, the little specs of sweet potato adding a nice pop of nutritional color.

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

Sweet Potato Butterscotch Chip Cookies
Ingredients:
1 1/2 cups flour
1 cup diced and boiled sweet potatoes
1/2 cup butter melted
1/2 cup granulated sugar
1/2 cup brown sugar packed
1 tsp baking soda
1/4 tsp baking powder
1 tsp pumpkin pie spice
3/4 tsp cinnamon
1 teaspoon almond extract
3/4 cup butterscotch chips

First you want to peel, dice and boil a medium sweet potato (should take about 10 minutes). Drain well. I got more than a cup out of my potato, so I enjoyed some with egg for my lunch today. It was good!

After the sweet potatoes are ready, heat the butter in small bowl in the microwave about 1 minute until it is melted. Combine the melted butter and sugars in a stand mixer and combine until thick.

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

Add the sweet potatoes and almond extract and mix well until creamy.

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

In a medium bowl, whisk together the flour, baking powder, baking soda and spices.

Add half of the flour mixture to the sweet potato mixture and mix until just combined.

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

Mix the butterscotch chips into the remaining flour and add to the dough. Mix until combined, scraping down the sides of the bowl as needed.

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

Try not to eat the dough. Since it has no egg, it is perfectly safe to eat – do(ug)h!

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

Chill the dough for at least 30 minutes.

When you are ready to bake the cookies, preheat the oven to 350F. Using a small cookie scoop, place the cookies evenly spaced apart on a cookie sheet lined with parchment paper, a silicone liner, or lightly sprayed with cooking spray. Flatten each cookie ball with a glass (for easier spreading) and optionally place a few more chips on each one (to make them look pretty after baking).

Sweet Potato Butterscotch Chip Cookies | Famished Fish, Finicky Shark

Bake for 8 minutes and remove from oven to cool for 2 minutes on the baking sheet. Transfer carefully to a cooling rack to cool. Store in a covered container. Makes 3 1/2 dozen cookies.

Don’t forget to check out my friends’ posts below!

Sweet Potato Butterscotch Chip Cookies

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 10 minutes

Number of servings: 42

Per Serving 58 calories

Fat 2 g

Carbs 9 g

Protein 1 g

42

Sweet Potato Butterscotch Chip Cookies

Weight Watchers PointsPlus®: 2

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 1/2 cups flour
  • 1 cup diced and boiled sweet potatoes
  • 1/2 cup butter melted
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar packed
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 3/4 tsp cinnamon
  • 1 teaspoon almond extract
  • 3/4 cup butterscotch chips

Instructions

  1. First peel, dice and boil a medium sweet potato (should take about 10 minutes). Drain well.
  2. After the sweet potatoes are ready, heat the butter in small bowl in the microwave about 1 minute until it is melted. Combine the melted butter and sugars in a stand mixer and combine until thick.
  3. Add the sweet potatoes and almond extract and mix well until creamy.
  4. In a medium bowl, whisk together the flour, baking powder, baking soda and spices.
  5. Add half of the flour mixture to the sweet potato mixture and mix until just combined.
  6. Mix the butterscotch chips into the remaining flour and add to the dough. Mix until combined, scraping down the sides of the bowl as needed.
  7. Chill the dough for at least 30 minutes.
  8. When you are ready to bake the cookies, preheat the oven to 350F. Using a small cookie scoop, place the cookies evenly spaced apart on a cookie sheet lined with parchment paper, a silicone liner, or lightly sprayed with cooking spray. Flatten each cookie ball with a glass (for easier spreading) and optionally place a few more chips on each one (to make them look pretty after baking).