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    You are in: Home / Recipes / Pumpkin Cheesecake Sandwich Cookies Recipe
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    Pumpkin Cheesecake Sandwich Cookies

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    15 mins

    12 mins

    internetnut's Note:

    I have not tried this recipe. I got this recipe from Obesty Help. It was posted by Carol Just. The recipe is by Dame Tooter.

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    Ingredients:

    Servings:

    Units: US | Metric

    Cookies

    Filling

    • 4 ounces jell-o brand sugar-free instant cheesecake pudding mix
    • 4 ounces cream cheese, softened to room temperature
    • 1/2 cup milk, as needed
    • 6 -8 ounces sugar-free Cool Whip

    Directions:

    1. 1
      Cream together butter, Splenda, egg and pumpkin. Stir in the vanilla and pumpkin pie spice. In a separate bowl sift together (for no lumps) the baking powder, salt and flour. Add the flour mixture to the pumpkin mixture by thirds, stirring well after each addition. With a damp sponge wipe a large surface. Place a sheet of waxed paper on the slightly damp surface and roll out the dough to about a 1/4 inch thickness in a rectangle. Take a 2 or 3 inch round cookie cutter. Dip it in flour and smack it on the board to remove excess flour. Cut the cookie out. Repeat for each cookie. Place on a LIGHTLY greased cookie sheet (I used Reynold's Release foil - no oil/grease or spray required!), leaving 1-inch between cookies. Bake at 400 degrees 12 to 16 minutes or until just golden. Remove to wire rack and cool completely.
    2. 2
      Mix together the jello, milk and cream cheese until smooth in a food processor (or by hand, but really work the lumps out as best as possible). May need to add a bit more milk to make creamier. Add the cool whip. Chill, if needed to make spreadable, but not runny. Spread between two cookies and sandwich them together. Store in the refrigerator.

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    Ratings & Reviews:

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    Nutritional Facts for Pumpkin Cheesecake Sandwich Cookies

    Serving Size: 1 (81 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 263.0
     
    Calories from Fat 130
    49%
    Total Fat 14.5 g
    22%
    Saturated Fat 8.8 g
    44%
    Cholesterol 59.7 mg
    19%
    Sodium 258.9 mg
    10%
    Total Carbohydrate 27.4 g
    9%
    Dietary Fiber 1.6 g
    6%
    Sugars 1.1 g
    4%
    Protein 5.5 g
    11%

    The following items or measurements are not included:

    Splenda granular

    sugar-free instant cheesecake pudding mix

    sugar-free Cool Whip

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