My viral fudgy brownie cookies stuffed with a creamy, warm spiced pumpkin cheesecake filling!
📖 Recipe
Pumpkin Cheesecake Brownie Cookies
My viral fudgy brownie cookies stuffed with a creamy, warm spiced pumpkin cheesecake filling!
Ingredients
For the pumpkin cheesecake filling:
- 4 oz (½ block) Cream cheese, room temp
- 56 g (¼ cup) Pumpkin purée
- 28 g (¼ cup) Powdered sugar
- ½ teaspoon Pumpkin pie spice
- ¼ teaspoon Salt
- 1 Egg yolk
- ½ teaspoon Vanilla extract
For the brownie cookies:
- 250 g (9 oz) Dark chocolate
- 50 g (4 tablespoon) Unsalted butter
- 15 g (3 tablespoon) Black cocoa powder
- 2 ½ tablespoon Hot water
- 106 g (½ cup) Brown sugar
- 66 g (⅓ cup) Granulated sugar
- 2 Eggs, room temp
- 75 g (⅔ cup) All-purpose flour
- ¼ teaspoon Baking powder
- ¼ teaspoon Kosher salt
Instructions
For the pumpkin cheesecake filling:
- In a medium bowl, add the cream cheese, pumpkin purée, powdered sugar, pumpkin spice, salt, egg yolk, and vanilla extract. Use an electric hand mixer to beat until smooth and fully combined.
- Transfer the pumpkin cheesecake filling to a piping bag with a small round tip. Set aside.
For the brownie cookies:
- Preheat the oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper.
- In a heat proof bowl add the chocolate and butter, and place over a small saucepan with simmering water. Stir the butter and chocolate every minute or so until it is completely melted and smooth. Remove from heat and set aside.
- In a small bowl, stir together the cocoa powder and hot water. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the brown sugar, granulated sugar, and eggs on high speed for 2-3 minutes until light and pale in color.
- Pour in the chocolate, butter mixture and bloomed cocoa powder mixture and mix until fully combined. Then, add in the flour, baking powder, and salt, and mix until just combined.
- Allow the cookie dough to rest at room temperature for about 10 minutes to thicken up.
- Using a 3 tablespoon cookie scoop, scoop the dough onto the prepared baking sheets about two inches apart. Pipe the pumpkin cheesecake filling into each.
- Bake the cookies for about 8-10 minutes until they are crackly, shiny, and appear set. Allow to cool completely on the baking sheet.
Nutrition Facts
Serving: 1cookie | Calories: 295kcal | Carbohydrates: 33g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 63mg | Sodium: 155mg | Potassium: 222mg | Fiber: 3g | Sugar: 22g | Vitamin A: 1027IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 3mg
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