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Nasreen 💓

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Sunday 30 August 2026 03:30:32 GMT

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I still can’t believe how easy these pumpkin cheesecake cookies were 🎃🍂 First time making them and they came out SO good. There’s something about that cheesecake center hiding inside a warm pumpkin spice cookie that just hits different. Ngl I’m manifesting fall with every single pumpkin dish I make lately and this one might be my favorite so far. Who else is in full pumpkin mode right now? Recipe is from @inbloombakery 🤎 Ingredients • 6 oz cream cheese, cold • 3 tbsp granulated white sugar (for filling) • 1/2 tsp vanilla (for filling) • 1/4 cup granulated white sugar (for spiced sugar) • 1/2 tsp pumpkin pie spice (for spiced sugar) • 1/2 cup canned pumpkin puree (Libby's) • 1 3/4 cup all-purpose flour, spooned and leveled • 1 tbsp pumpkin pie spice (for cookies) • 1/2 tsp baking powder • 1/2 tsp baking soda • 1/2 tsp salt • 3/4 cup unsalted butter, softened • 1 cup light brown sugar • 2 egg yolks, room temperature • 2 tsp vanilla (for cookie dough) Steps 1. Line a small baking sheet with parchment. Beat 6 oz cream cheese, cold, 3 tbsp granulated white sugar (for filling), and 1/2 tsp vanilla (for filling) on medium-high speed until fluffy and the sugar has dissolved, about 2 minutes. 2. Scoop the filling into 16 portions (about 2 tsp each) onto the baking sheet, then freeze until frozen and very firm. 3. Whisk together 1/4 cup granulated white sugar (for spiced sugar) and 1/2 tsp pumpkin pie spice (for spiced sugar) in a small bowl. Set aside. 4. Spread 1/2 cup canned pumpkin puree (Libby's) on a plate and press with paper towels to absorb moisture, repeating at least 4-5 times until only a small amount transfers to the towel and it's reduced to just under 1/4 cup. This step is essential, skipping it leads to cakey cookies. 5. Whisk together 1 3/4 cup all-purpose flour, spooned and leveled, 1 tbsp pumpkin pie spice (for cookies), 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a medium bowl. Set aside. 6. Cream 3/4 cup unsalted butter, softened and 1 cup light brown sugar on high speed until fluffy, about 2 minutes. 7. Add 2 egg yolks, room temperature and 2 tsp vanilla (for cookie dough), mixing on medium speed for 1 minute until pale and fluffy. 8. Mix in the dried pumpkin on medium speed, then add the dry ingredient mixture and combine on low speed. 9. Scoop dough into 16 portions, roll into balls, flatten slightly, and place a frozen cheesecake ball in the center of each. Wrap the dough around the filling completely and re-roll into a ball. Roll each ball in the spiced sugar. 10. Preheat oven to 350°F. Bake 6 cookies at a time on a parchment-lined sheet for 12-13 minutes. 11. Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving. Notes Chill the dough for 20-30 minutes before assembling if it feels too sticky to work with, this makes shaping around the filling much easier. Keep the cheesecake balls in the freezer until the moment you need each one, they soften fast. Store baked cookies in an airtight container for up to 3 days or freeze up to 2 weeks. Recipe from In Bloom Bakery. #pumpkincookies #fallbaking #cheesecake #pumpkinseason #pumpkincheesecake

I still can’t believe how easy these pumpkin cheesecake cookies were 🎃🍂 First time making them and they came out SO good. There’s something about that cheesecake center hiding inside a warm pumpkin spice cookie that just hits different. Ngl I’m manifesting fall with every single pumpkin dish I make lately and this one might be my favorite so far. Who else is in full pumpkin mode right now? Recipe is from @inbloombakery 🤎 Ingredients • 6 oz cream cheese, cold • 3 tbsp granulated white sugar (for filling) • 1/2 tsp vanilla (for filling) • 1/4 cup granulated white sugar (for spiced sugar) • 1/2 tsp pumpkin pie spice (for spiced sugar) • 1/2 cup canned pumpkin puree (Libby's) • 1 3/4 cup all-purpose flour, spooned and leveled • 1 tbsp pumpkin pie spice (for cookies) • 1/2 tsp baking powder • 1/2 tsp baking soda • 1/2 tsp salt • 3/4 cup unsalted butter, softened • 1 cup light brown sugar • 2 egg yolks, room temperature • 2 tsp vanilla (for cookie dough) Steps 1. Line a small baking sheet with parchment. Beat 6 oz cream cheese, cold, 3 tbsp granulated white sugar (for filling), and 1/2 tsp vanilla (for filling) on medium-high speed until fluffy and the sugar has dissolved, about 2 minutes. 2. Scoop the filling into 16 portions (about 2 tsp each) onto the baking sheet, then freeze until frozen and very firm. 3. Whisk together 1/4 cup granulated white sugar (for spiced sugar) and 1/2 tsp pumpkin pie spice (for spiced sugar) in a small bowl. Set aside. 4. Spread 1/2 cup canned pumpkin puree (Libby's) on a plate and press with paper towels to absorb moisture, repeating at least 4-5 times until only a small amount transfers to the towel and it's reduced to just under 1/4 cup. This step is essential, skipping it leads to cakey cookies. 5. Whisk together 1 3/4 cup all-purpose flour, spooned and leveled, 1 tbsp pumpkin pie spice (for cookies), 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt in a medium bowl. Set aside. 6. Cream 3/4 cup unsalted butter, softened and 1 cup light brown sugar on high speed until fluffy, about 2 minutes. 7. Add 2 egg yolks, room temperature and 2 tsp vanilla (for cookie dough), mixing on medium speed for 1 minute until pale and fluffy. 8. Mix in the dried pumpkin on medium speed, then add the dry ingredient mixture and combine on low speed. 9. Scoop dough into 16 portions, roll into balls, flatten slightly, and place a frozen cheesecake ball in the center of each. Wrap the dough around the filling completely and re-roll into a ball. Roll each ball in the spiced sugar. 10. Preheat oven to 350°F. Bake 6 cookies at a time on a parchment-lined sheet for 12-13 minutes. 11. Cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before serving. Notes Chill the dough for 20-30 minutes before assembling if it feels too sticky to work with, this makes shaping around the filling much easier. Keep the cheesecake balls in the freezer until the moment you need each one, they soften fast. Store baked cookies in an airtight container for up to 3 days or freeze up to 2 weeks. Recipe from In Bloom Bakery. #pumpkincookies #fallbaking #cheesecake #pumpkinseason #pumpkincheesecake

Sindoro 😍 #padahariini

Sindoro 😍 #padahariini

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