Dessertscambreabakes5.0
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!
👥 24 Servings⏱️ Prep & Cook: 3h 57m⏳ Prep: 3h 45m🔥 Cook: 12 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- mixing bowl
- oven
📝 Preparation Steps
1
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.
whisked egg (room temperature *see notes below for measuring*)2 tablespoonslarge egg (room temperature)1large egg yolk (room temperature)1
2
In a small bowl, combine the melted butter and graham cracker crumbs. Set aside.
3
In a stand mixing bowl, cream the butter, cream cheese, and sugar on low speed until light and fluffy, ⏱️ 2-3 minutes.
4
Mix in the egg, egg yolk, and vanilla. Scrape down the bowl.
whisked egg (room temperature *see notes below for measuring*)2 tablespoonslarge egg (room temperature)1large egg yolk (room temperature)1
5
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.
baking powder2 teaspoons
6
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!
7
When ready to bake, preheat the oven to 350 F/180 C.
8
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!
9
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.
Nutrition Facts
calories
140 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
0.3 g
sugar Content
10 g
sodium Content
90 mg
protein Content
2 g
trans Fat Content
0.2 g
cholesterol Content
37 mg
carbohydrate Content
17 g
saturated Fat Content
4 g
unsaturated Fat Content
2.4 g
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