Pumpkin Cheesecake Cookies

Course Cookies, Dessert

Cuisine American, Southern

Keyword pumpkin-cheesecake-cookies-recipe, pumpkin-cookies

Prep Time 10

Cook Time 12

Cooling time 1

Total Time 1 22

Servings servings (may vary)

Calories 141kcal

Ingredients

Cookies:
1 1/2 cup graham cracker crumbs
1 1/2 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
10 Tbsp salted butter softened
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1/2 cup pumpkin puree
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground clove or allspice
2 large eggs
Cheesecake Filling:
1 8 oz block plain cream cheese softened
1/3 cup granulated sugar
3 Tbsp pumpkin puree
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/8 tsp salt
warm caramel sauce for drizzling (optional)

Instructions

Preheat the oven to 350°F. Line two sheet pans with parchment paper. Set aside.
Cookies: In a large bowl use a whisk to sift together graham cracker crumbs, flour, baking powder, baking soda and salt.
In a separate bowl, with an electric mixer on medium-high speed cream the butter until light and fluffy. About 2 minutes.
To the butter add granulated sugar, light brown sugar, pumpkin puree, vanilla extract, cinnamon, ginger, nutmeg and clove (OR allspice). Mix on medium speed until fully combined. Add eggs one at a time beating well after each addition.
Gradually add the sifted dry ingredients to the creamed mixture mixing on low speed just until combined. Stop and scrape the sides of the bowl periodically. Cover the bowl and chill for 30 minutes.
Cheesecake Filling: In a separate medium size bowl, use an electric mixer to beat the cream cheese for 1-2 minutes. Add granulated sugar, pumpkin puree, vanilla extract, ground cinnamon and salt. Beat for 2 minutes or until fully combined and smooth.
Use a medium cookie scoop to divide the dough. Roll into balls placing them at least 2 inches apart on sheet pans. (14 cookies per baking sheet if you are using 2 large sheets or bake in batches)
Use a teaspoon to make a well in the center of each cookie ball. Fill the cookie with a heaping teaspoon of the cheesecake mixture. (You can also use a pastry tamper to create the center.)
Bake for 12-14 minutes or until golden and the filling is set when the pan is gently shaken. Allow the cookies to sit on the pan for 10 minutes then transfer to a cooling rack to cool completely.
Once the cookies have cooled down you can drizzle them with caramel sauce, if desired. Serve at room temperature or cold.

Notes

You can adapt this recipe using 2 teaspoons of pumpkin pie spice for the cookie portion in place of the spices called for in the cookie dough.

Nutrition