Pumpkin Cheesecake Cookies
As pumpkin season rolls around, it’s time to dive into cozy flavors and warm spices. If you’re a pumpkin lover, these Pumpkin Cheesecake Cookies are the ultimate fall dessert. With a chewy graham cracker cookie base and a creamy cheesecake filling, they’re sure to be a hit for all pumpkin dessert-lovers. This recipe is packed with pumpkin pie spice, graham cracker crumbs, and that perfect balance of sweet and spice.
Why You’ll Love These Cookies
- Creamy Pumpkin Cheesecake Filling: Each cookie has a pumpkin cheesecake center that adds a delightful creamy surprise.
- Chewy Graham Cracker Cookie: Chewy graham cracker cookies give the perfect crust-like touch. Ground up graham crackers crumbs give them their buttery taste and texture.
Ingredients needed for Pumpkin Cheesecake Cookies:
- Graham Cracker Crumbs
- All Purpose Flour
- Baking Powder
- Salt
- Unsalted Butter
- Brown Sugar
- White Sugar
- Eggs
- Vanilla Extract
- Full fat cream cheese
- Pure pumpkin pureé
- Cinnamon
- Ginger
- Cloves
- Nutmeg (you can also used Pumpkin Pie Spice instead of all these!)
Instructions
Step 1: Prepare the Cheesecake Filling
- In a medium bowl, combine the room temperature cream cheese, granulated sugar, and vanilla extract, pumpkin pureé, egg yolk, and spices using an electric hand mixer. Mix on high speed until smooth and creamy. Set aside.
Step 2: Make the Graham Cracker Cookie Dough
- In a mixing bowl, whisk together the dry ingredients: flour, graham cracker crumbs, baking powder, and salt.
- In another large mixing bowl cream the softened butter and brown sugar until smooth and creamy. Add the egg and vanilla.
- Slowly add the flour mixture into the wet ingredients, mixing until a soft cookie dough forms.
Step 3: Assemble the Cookies
- Preheat your oven to 350°F and line a cookie sheet with parchment paper.
- Use a cookie scoop to portion out cookie dough balls. Roll each portion into a ball and arrange 2 inches apart on a lined baking sheet. Use the back of a spoon to create a well on the top of each cookie.
- Spoon a tablespoon or so of the cream cheese filling into each cookie- you can be generous with it, so long as it doesn’t spill over the edge.
Step 4: Bake the Cookies
- Bake the cookies in the preheated oven for 10-11 minutes, or until the edges are set and slightly golden.
- Let the baked cookies cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.
Store leftover cookies in an airtight container in the fridge for up to 5 days.
FAQs
Can I use my own pumpkin puree?
Yes! Homemade pumpkin puree works perfectly in this recipe. Just be sure to remove any excess moisture with paper towels to get the right texture.
What if I don’t have graham cracker crumbs?
No problem! You can use crushed digestive biscuits, vanilla wafers, or any other dry crispy cookie. If the cookie is super sweet you may want to cut some of the sugar from the recipe.
Other favorite pumpkin desserts:
Pumpkin Cheesecake Cookies
Ingredients
For the Cookie Dough:
- 1 ¼ cup graham cracker crumbs (From 1 sleeve)
- 1 cup all purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 1 stick unsalted butter room temperature
- ½ cup brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
For the Cheesecake Filling
- 6 ounces cream cheese, softened
- 1 egg yolk
- 1/2 cup pumpkin purée
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
For the Cheesecake filling:
- In a medium sized bowl mix the soft cream cheese, pumpkin, spices, sugar, egg yolk and vanilla until smooth. Set aside.
For the Cookie Dough:
- In another medium-sized mixing bowl whisk together the flour, graham cracker crumbs, baking powder and salt.
- In a large mixing bowl cream the butter and brown sugar until smooth. Add the egg and vanilla.
- Combine the dry ingredients with the wet ingredients and mix until a smooth dough has formed.
- Preheat oven to 350F and prepare a sheet pan with parchment paper. Scoop 1.5 inch round balls of dough and use a spoon to make a well in the center of each dough ball. (Use your fingers to make it more even if needed.)
- Space them 2 inches apart on the cookie sheet and spoon some pumpkin filling into each cookie.
- Bake for 10-12 minutes or until the edges are set and golden brown.
- Store cooled cookies in an airtight container in the fridge for up to 5 days.