Churro Cinnamon Pumpkin Cookies topped with mini chocolate chip morsels cooling on a wire rack.
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5 from 9 votes

Churro Cinnamon Pumpkin Cookies with Cream Cheese

These Churro Cinnamon Pumpkin Cookies are healthy, gluten free and made with Churro Cinnamon chips! Topped with mini chocolate chips and a layer of velvety cream cheese, these Pumpkin Chocolate Chip Cookies with Cream Cheese are perfect for a fall sweet treat without that guilty feeling!
Prep Time20 mins
Cook Time14 mins
Total Time34 mins
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 250kcal
Author: Amanda Mason

Ingredients

Churro Cinnamon Pumpkin Cookie Dough Ingredients

Cream Cheese Filling

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. 
  • Add the softened unsalted butter and brown sugar to a large mixing bowl. I use my KitchenAid when making these cookies, but you can use an electric mixer. Mix on a medium high speed until creamed.
  • Next, you're going to add in the pumpkin puree, eggs and vanilla. Beat well into the butter and brown sugar mixture. After mixing the wet ingredients, set aside.
  • Take a 5 ounce bag of Churro Cinnamon chips, put them into a large Ziplock bag and start to crush them using a rolling pin. You want to end up with 4 cups total of crushed Churro Cinnamon chips. You're going to add only 1/2 cup of crushed Churro Cinnamon chips to the dry mixture. Place the rest of the crushed chip mixture aside until later in the process.
  • Add the 1/2 cup of the crushed chips into the wet mixture, along with the baking soda, salt, rice flour, gluten free all purpose flour, and cinnamon.
  • Lower wire whisk attachment and mix well until the batter becomes a dough like consistency. It's important to note that the consistency of the batter is going to be wet. 
  • Next, you'll want to scrape the cookie dough from the mixing bowl into a separate bowl, cover with a lid and then place in the freezer for about 45 minutes to 1 hour. The dough needs to harden a bit before you roll the cookies into balls.
  • While your dough is getting firm in the freezer, wash your KitchenAid mixing bowl and wire whisk attachment so you can start making your cream cheese filling. 
  • Take 4 ounces of softened cream cheese, vanilla and brown sugar and place into the mixing bowl.
  • Add on the wire whisk attachment and beat on medium speed until all ingredients are well mixed together. Scrape the cream cheese mixture into a separate bowl and place in the refrigerator for 45 minutes to chill and harden.
  • When the Churro Cinnamon Pumpkin dough is chilled and of a hardened consistency, take it out of the freezer. Grab the chilled cream cheese mixture from the fridge. Line a cookie sheet with parchment paper. 
  • Take your leftover crushed Churro Cinnamon chips and place them in a flat dish. Using a small cookie scoop or a spoon, scoop out 2 balls. Take 1 teaspoon of cream cheese mixture and place in the center of one of the balls. Then, you're going to flatten another ball of dough and carefully lay it on top.
  • Press down the balls until it flattens into a cookie shape. The next steps is to place the cookie in the crushed Churro Cinnamon crumbs on both sides until it's covered and evenly coated with the cookie crumbs.
  • Place the flattened cookies onto the cookie sheet lined with parchment paper. If you're like me and want a bit of a chocolate kick, add a Tablespoon of mini chocolate chips on the top of each cookie.
  • Place the cookies in the 350 degree fahrenheit pre-heated oven and cook for 14-16 minutes.
  • Let the Churro Cinnamon Pumpkin Cookies with Cream Cheese completely cool before eating. I typically let these cookies cool for 20 minutes on a wire cooking rack.

Notes

  • NOTE - The nutritional value breakdown for these cookies does not include the ips Perfect Snacks Chips so I'm providing that macronutrient level breakdown here for 1 ounce (32 chips):
    • 120 Calories
    • 4 grams Fat
    • 55mg Sodium
    • 11 grams Total Carbohydrates
      • 1 gram Fiber
      • 3 grams Total Sugars
    • 6 grams Protein

Nutrition

Calories: 250kcal | Carbohydrates: 24g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 58mg | Sodium: 188mg | Potassium: 101mg | Fiber: 1g | Sugar: 14g | Vitamin A: 795IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1.1mg