Pumpkin Cheesecake Cookies

5 from 3 votes

Pumpkin Cheesecake Cookies have a buttery graham cracker base that holds a creamy cheesecake filling. Packed with plenty of pumpkin, cinnamon and fall flavors, these treats are perfect for easy entertaining and seasonal parties.

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 107kcal

Author: Jennifer Fishkind

Ingredients

1½ cups graham cracker crumbs
1¼ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup (1 stick) plus 1 tablespoon unsalted butter room temperature
½ cup granulated sugar
1 large egg
½ cup pumpkin puree not pumpkin pie filling
1 teaspoon vanilla extract
¾ teaspoon cinnamon
¼ teaspoon powdered ginger
pinch nutmeg
caramel sauce for garnish optional

Cheesecake filling:

8 ounces cream cheese
⅓ cup granulated sugar
3 tablespoons pumpkin puree
½ teaspoon vanilla extract
½ teaspoon cinnamon
pinch of salt

Instructions

Preheat the oven to 350 degrees.
In a large bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Set aside.
Beat butter with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the sugar and cream until light and fluffy on medium speed for about 3 minutes.
Add the egg, vanilla, pumpkin, and spices and mix on medium-low speed until combined.
Gradually add the dry mixture to the bowl mixing on low speed until combined.
Next prepare the cheesecake filling. In a medium bowl beat the cream cheese until creamy.
Add the sugar, pumpkin, and spices and mix on medium speed until light and creamy for about 3 minutes. Set aside.
Line a cookie sheet with parchment paper. If you have 2 cookie sheets prepare a second one or bake one batch at a time.
Use a medium cookie scoop, scoop dough, and roll into balls placing them 2 inches apart on the cookie sheet. 14 cookies per baking sheet if you are using 2 sheets or bake in batches.
Using a teaspoon make a well in each cookie ball. Fill the cookie with a heaping teaspoon of the cheesecake mixture.
Bake for 10-12 minutes until golden and the filling looks set. Allow the cookie to set for 10 minutes on the cookie sheet and then transfer to a cooling rack to cool completely.
Once the cookies have cooled down you can drizzle them with caramel sauce if desired and serve at room temperature or cold.

Notes

Storage :

To Store: These cookies can be stored in an airtight container in the refrigerator for up to 4 days.

Tips:

When creating the well for the cheesecake filling, I recommend lightly dipping the teaspoon in all-purpose flour to help to prevent the spoon from sticking to the dough.
If you are in a rush, you can skip rolling of the balls of cookie dough and simply scoop them onto the cookie sheet. This will result in more rustic edges.
Leftover cheesecake filling is perfect for serving as a fruit dip for berries and apple slices!

Nutrition