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Pumpkin Cheesecake Cookies

Course Cookies, Dessert
Cuisine American
Keyword pumpkin-cheesecake-cookies-recipe, pumpkin-cookies
Prep Time 10 minutes
Cook Time 12 minutes
Cooling time 1 hour
Total Time 1 hour 22 minutes
Servings 28 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
  • 2/3 cup granulated 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.
  • To make 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 speed cream the butter until light and fluffy. About 2 minutes.
  • To the butter add granulated 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.
  • To make 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

Serving: 1serving | Calories: 141kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 145mg | Potassium: 57mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1076IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 1mg