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 this season.
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
*Philadelphia lightest - Can be subbed for low-fat or dairy-free cream cheese but the calories may differ.*Stevia - Can be subbed for any 0 calorie granulated sweetener*0 calorie brown sugar - Can be subbed for any 0 calorie granulated sweetener