Low calorie pumpkin cheesecake cookies
These low calorie pumpkin cheesecake cookies combine the smooth, velvety richness of a cheesecake with the soft and chewy texture of a cookie to make the perfect cozy fall treat with remnants of summer. Each cookie contains just 59 calories, making it perfect for anyone in a calorie deficit still trying to soak up all the coziness of this season.
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Fall is for all things pumpkin spice. I don’t think I go a single day without some sort of pumpkin flavoured food/beverage in October! From the classic and well-loved pumpkin spice latte to a yummy pumpkin spice cake, there is no shortage of pumpkin spice on this blog! And this week we’ve got the simplest yet most decadent of pumpkin desserts on the menu – the low calorie pumpkin cheesecake cookie!
Here we are again back with the dessert mash-ups. If there’s one thing I’ve learned in life is that two desserts are always better than one – especially when they are also calorie deficit friendly! Why choose between a cookie or a slice of cheesecake when you can have both? These cookies are genuinely the perfect blend of both worlds. The cookie has crispy edges, is soft and melt in your mouth with the creamiest cheesecake centre. They are spiced to perfection and give you all the cozy fall vibes for 59 calories a cookie!
These cookies are made with just 9 ingredients and bake in under 15 minutes! They make really good snack prep for the week, they can be stored in the fridge for up to 5 days. So if you love yourself a good ol’ pumpkin dessert recipe but want to spice things up, you NEED to try these low calorie pumpkin cheesecake cookies!
Ingredients
Exact ingredient quantities can be found at the bottom of this page.
To make these low calorie pumpkin cheesecake cookies you will need:
Philadelphia lightest – To make the cheesecake filling. Philadelphia lightest is equivalent to 3% fat cream cheese so if you are able to find any 3% fat cream cheese, it will work out to be the same amount of calories. You can also sub for low-fat cream cheese with a small increase in calories.
Stevia – Any 0 calorie granulated sweetener will work but be mindful of the conversion.
Vanilla extract – No cookie recipe is complete without vanilla!
Pumpkin pureé- Not pumpkin pie filling! You need 100% pumpkin pureé not only to keep the calories low but to also give it the perfect pumpkin flavor.
Oil – Any neutral oil will work for this recipe, I used avocado oil.
0 calorie brown sugar – I find that 0 calorie brown sugar is perfect for cookies and any spiced recipe. You can use any 0 calorie granulated sweetener but again, be mindful of the conversion.
Plain/all-purpose flour – Opt for gluten-free flour for a gluten-free alternative.
Baking soda – To help the cookies spread.
Pumpkin pie spice mix – You can easily make your own by mixing together cinnamon, ginger, nutmeg, cloves and allspice.
How to make low calorie pumpkin cheesecake cookies
- Line a small tray with parchment paper. Set aside.
- To make the cheesecake filling, mix the cream cheese, vanilla and stevia in a small bowl until smooth.
- Create 6 equal circular blobs of the cheesecake filling onto the parchment paper and place in the freezer for at least 1 hour to set.
- Pre-heat the oven to 180ºC (350ºF). Line a baking tray with parchment paper and set aside.
- In a medium bowl, whisk together the pumpkin puree, oil, vanilla and 0 calorie brown sugar until well combined.
- Add the flour, baking soda and pumpkin spice mix and fold to combine.
- Divide the dough equally between 6 cookie balls, flatten each dough ball between your palms and place a cheesecake disc in the middle and roll back into a ball.
- Place the cookies onto the baking tray, flatten slightly and bake for 10-12 minutes.
- Allow the cookies to cool on the baking tray for a few minutes before transferring to a cooling rack to cool completely. Enjoy!
Storage
These cookies can be stored in an airtight container in the refrigerator for 3-5 days. These cookies can also be frozen in an airtight container for up to 2 months. You can also store the prepared cookie dough balls with the cheesecake filling in a ziplock bag for up to 2 months. When you’re ready to enjoy, just bake in a pre-heated oven for 14-16 minutes.
more low calorie pumpkin treats…
Low calorie pumpkin cheesecake cookies
Ingredients
Cheesecake filling:
- 30 g Philadelphia lightest*
- 1 tsp stevia*
- ½ tsp vanilla extract
Cookies:
- 40 g pumpkin puree
- 60 g 0 calorie brown sugar*
- 10 ml oil
- ½ tsp vanilla extract
- 65 g plain/all-purpose flour
- ¼ tsp baking soda
- 1 ½ tsp pumpkin spice mix / pumpkin pie spice
Instructions
Cheesecake filling:
- Line a small tray with parchment paper. Set aside.
- To make the cheesecake filling, mix the cream cheese, vanilla and stevia in a small bowl until smooth. Create 6 equal circular blobs of the cheesecake filling onto the parchment paper and place in the freezer for at least 1 hour to set.
Cookies:
- Pre-heat the oven to 180ºC (350ºF). Line a baking tray with parchment paper and set aside.
- In a medium bowl, whisk together the pumpkin puree, oil, vanilla and 0 calorie brown sugar until well combined.
- Add the flour, baking soda and pumpkin spice mix and fold to combine.
- Divide the dough equally between 6 cookie balls, flatten each dough ball between your palms and place a cheesecake disc in the middle and roll back into a ball.
- Place the cookies onto the baking tray, flatten slightly and bake for 10-12 minutes.
- Allow the cookies to cool on the baking tray for a few minutes before transferring to a cooling rack to cool completely. Enjoy!
Notes
Nutrition
