Pumpkin Cheesecake Cookies
These pumpkin cheesecake cookies combine the rich, creamy goodness of pumpkin cheesecake with the simplicity of a cookie! Soft cream cheese cookies, spiced pumpkin cheesecake filling, and buttery graham cracker topping make them the best fall dessert!
Equipment
- standard 2 tablespoon cookie scoop
Ingredients
For the Pumpkin Cheesecake Filling
- 2 ounces full-fat cream cheese softened
- 1 tablespoon granulated sugar
- 1 teaspoon light brown sugar
- 2 tablespoons whisked egg room temperature *see notes below for measuring*
- 2 tablespoons Libby's Pumpkin Puree room temperature
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
For the Graham Cracker Topping
- 1/4 cup graham cracker crumbs
- 1 tablespoon unsalted butter melted
For the Cookie Dough
- 7 tablespoons unsalted butter room temperature
- 3.5 ounces cold full-fat cream cheese
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cup all-purpose flour *see notes below for measuring*
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- powdered sugar for rolling
US Customary - Metric
Instructions
- 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.
- In a small bowl, combine the melted butter and graham cracker crumbs. Set aside.
- In a stand mixing bowl, cream the butter, cream cheese, and sugar on low speed until light and fluffy, 2-3 minutes.
- Mix in the egg, egg yolk, and vanilla. Scrape down the bowl.
- Fold in the flour, baking powder, and salt until just combined. Scoop with a standard cookie scoop (two tablespoons), dropping each one into a bowl of powdered sugar and tossing them until fully coated. Place them on a parchment-lined baking tray with a bit of room between each one.
- Use the bottom of a round tablespoon to indent the centers, then fill them with one teaspoon of the pumpkin cheesecake filling. Sprinkle some of the graham cracker crumbs on half of the cookie. Freeze for 4-6 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 3 months.
Video
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!*
