Pumpkin Cheesecake Cookies
These Pumpkin Cheesecake Cookies are packed with pumpkin puree and graham cracker crumbs with a sweet cream cheese filling. They taste just like pumpkin cheesecake in cookie form and are the perfect way to celebrate fall!
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Makes: 28 cookies
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Ingredients
- 8 oz cream cheese, softened
- ⅓ cup confectioners' sugar
- 2 ½ cups all-purpose flour
- 1 cup graham cracker crumbs (about 8 full sheets), divided
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 stick + 3 Tbsp unsalted butter, room temperature
- ¾ cup light brown sugar, packed
- ¾ cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer or in a large bowl with a hand mixer or spatula, beat the softened cream cheese and confectioners' sugar until smooth and well combined.
- Use your hands to roll the cream cheese mixture into about 28 little balls, roughly 2 teaspoon sized, and place on a large platter or baking sheet. Cream cheese will likely be sticky, so they don't have to be perfect balls. Put baking sheet in the freezer so cream cheese balls can chill while you prepare the cookie dough.
- In a separate medium bowl, whisk together flour, half of the graham cracker crumbs, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- In the bowl of a stand mixer or in a large bowl with a hand mixer or spatula (can be the same bowl you mixed the cream cheese in, cleaned out), cream together butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the pumpkin, egg, and vanilla extract to the butter mixture and continue to beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated, taking care not to over-mix.
- Put remaining graham cracker crumbs in a small bowl.
- Remove cream cheese balls from freezer. Take about 1 ½ Tablespoons of the cookie dough (I use a #40 cookie scoop) and flatten it in the palm of your hand. Place a ball of chilled cream cheese in the center of the flattened dough and fold the cookie dough over it, completely covering the cream cheese and rolling the dough into a ball. Now, roll cookie dough balls in graham cracker crumbs and place on a parchment paper-lined baking sheet. Put baking sheet in the fridge to chill for about 30 minutes.
- Right before you're ready to bake, preheat oven to 350 degrees.
- Bake cookies for 18-20 minutes, until edges are just turning golden.
- Let cookies cool in the pan for a few minutes before moving to a wire rack to cool completely.
- These cookies taste best fresh, but if you have leftovers, be sure to store them in an airtight container in the fridge as they have cream cheese filling.
Notes
- See body of post for notes on storing, freezing, and making dough ahead.
- If dough is too sticky as you're rolling into balls, you can chill it in the fridge for a bit.
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