Pumpkin Cheesecake Cookies
These cookies have a soft, cream cheese base with a spiced pumpkin cheesecake filling and a graham cracker topping. They require freezing before baking to ensure the filling sets correctly and doesn't melt out.
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Ingredients
For the Pumpkin Cheesecake Filling
- 1.5 ounces full-fat cream cheese softened
- 2 1/4 tsp granulated sugar
- 3/4 tsp light brown sugar
- 1 1/2 tbsp whisked egg room temperature
- 1 1/2 tbsp pumpkin puree
- 3/4 tsp pumpkin pie spice
- 1/4 tsp vanilla extract
For the Graham Cracker Topping
- 3 tbsp graham cracker crumbs
- 2 1/4 tsp unsalted butter melted
For the Cookie Dough
- 5 tbsp unsalted butter room temperature
- 2.5 ounces cold full-fat cream cheese
- 3/4 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 3/4 tsp vanilla extract
- 1 1/3 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- Powdered sugar for rolling
Instructions
- Beat cream cheese, sugars, egg, pumpkin, vanilla, and spices until smooth for filling. Set aside.
- Mix melted butter with graham cracker crumbs. Set aside.
- Cream butter, cold cream cheese, and sugar until fluffy, about 2-3 minutes.
- Add eggs and vanilla, scraping bowl as needed.
- Fold in flour, baking powder, and salt until just combined.
- Scoop 2-tablespoon dough balls and roll in powdered sugar.
- Make indents in centers with back of spoon.
- Fill each indent with 1 teaspoon pumpkin mixture.
- Top with graham cracker mixture.
- Freeze cookies at least 4 hours or overnight.
- Preheat oven to 350F.
- Bake frozen cookies 2 inches apart for 12-13 minutes until puffed and filling is matte.
- Cool completely on wire rack.
Notes
Dough will be sticky; use cookie scoop for easier handling. Cookies will seem underbaked but will set while cooling.
Tried this recipe?Leave a comment below & let me know!