Pumpkin Cheesecake Cookies
Pumpkin cheesecake cookies are the perfect fall dessert! They have a creamy pumpkin cheesecake filling and buttery graham cracker topping. They're pumpkin cheesecakes in cookie form!
Equipment
Ingredients
For the Pumpkin Cheesecake Filling
- 2 oz full-fat cream cheese softened
- 1 tablespoon granulated sugar
- 1 teaspoon light brown sugar
- 2 tablespoon large egg room temperature *see notes below for measuring*
- 2 tablespoon Libby's Pumpkin Puree room temperature
- 1 teaspoon pumpkin spice
- ½ teaspoon vanilla extract
For the Graham Cracker Crumb Topping (optional)
- 1 tablespoon unsalted butter melted
- ¼ cup crushed graham cracker crumbs
For the Cream Cheese Dough
- 7 tablespoons unsalted butter room temperature
- 3.5 ounces full-fat cream cheese room temperature
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cup all-purpose flour *see notes below for measuring*
- 2 teaspoon baking powder
- ¼ teaspoon salt
- powdered sugar for rolling
Instructions
Pumpkin Cheesecake Filling
- In a medium bowl, cream the cream cheese, sugar, and brown sugar until smooth and combined. Then mix in the egg, pumpkin, vanilla, and pumpkin spice until well combined. Set aside until ready to use.
Graham Cracker Crumble
- In a small bowl, combine the melted butter and graham cracker crumbs until crumbly. Set aside.
Cookie Dough
- In a large bowl, cream together the butter and cream cheese until combined. Then mix in the sugar until fluffy.
- Mix in the egg, egg yolk, and vanilla.
- Fold in the flour, baking powder, and salt until just combined. Scoop with a standard cookie scoop (roughly two tablespoons), dropping each one into a bowl of powdered sugar. Toss the cookie dough ball in the sugar until fully coated, then transfer them to a parchment-lined baking tray.
- Use the bottom of a round tablespoon to indent the dough, then fill it with one teaspoon of the pumpkin cheesecake filling. Sprinkle some of the graham cracker crumbs on half of the cookie. Freeze for 3-4 hours, overnight is best!
- When ready to bake, preheat the oven to 350 F/180 C.
- Bake the frozen cookies 2 inches apart for 12-13 minutes. Let the tray cool on a wire rack then dust with more powdered sugar if desired and enjoy!
- Store the baked cookies in an airtight container in the fridge for 4-5 days. Before serving, bring them to room temperature. If you want to freeze them, transfer the frozen cookie dough balls to a freezer bag or airtight container with parchment in between layers, for up to 1 month.
Notes
*To measure half an egg, crack a whole egg into a bowl and whisk with a fork until the white and yolk are thoroughly combined. Then measure out 2 tablespoons to use in the filling. You can also measure it by weight with a kitchen scale, which I recommend for the best accuracy!*
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Baking times may vary: If you notice the tops of the cookies are starting to brown you should pull them out. They should look "puffed up" with the center filling looking matte. The cookies will seem underbaked when you pull them out but they will firm up while they cool!
**I know having an odd amount of leftover pumpkin puree is not ideal but check out my Pumpkin Chocolate Chip Snack Cake and Chewy Pumpkin Cookies to use up the rest! You can also make Pumpkin Spice Coffee Syrup, Pumpkin Pancakes, or add it to oatmeal!**