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Pumpkin Cheesecake Cookies
Pumpkin Cheesecake Cookies are a graham flavored cookie filled with pumpkin cheesecake then topped with sugar cinnamon pecans. A taste of cheesecake without all the work!
Prep Time
20
minutes
mins
Cook Time
12
minutes
mins
Total Time
32
minutes
mins
Course:
dessert
Cuisine:
american
Servings:
16
servings
Author:
Krista Stechman
Equipment
1 stand mixer
2 mixing bowls
1 electric hand mixer
1 whisk
1 baking sheet
1 3oz scoop
Ingredients
Dry Ingredients
2
cups
all purpose flour
½
cup
graham cracker crumbs
1½
tablespoon
corn starch
1
teaspoon
kosher salt
Diamond Crystal brand
½
tsp
baking powder
¼
tsp
baking soda
Wet Ingredients
1
cup
unsalted butter
room temp
½
cup
brown sugar
½
cup
granulated sugar
1
egg
room temp
1
egg yolk
room temp
1½
tsp
pure vanilla extract
Pumpkin Cheesecake Filling
8
oz
cream cheese
room temp
½
cup
brown sugar
1
teaspoon
pure vanilla extract
1
pinch
kosher salt
1
egg
room temp
⅓
cup
pumpkin puree
room temp, I use Libbys
¾
tsp
pumpkin spice
Pecan Topping (optional)
½
cup
pecans
1
tablespoon
brown sugar
½
teaspoon
pumpkin spice
Instructions
Making Cookie Dough
Whisk dry ingredients together in a medium sized mixing bowl
Cream butter and both sugars together in the bowl of a stand mixer fitted with paddle attachment for 3 minutes on medium speed until light and fluffy
Add egg and yolk then mix on low-medium until fully incorporated. Scrape down the sides of the bowl with a rubber spatula
Mix in vanilla
Mix in the dry ingredients until just a streak or two of flour is visible. Do not overmix
Scoop cookie dough with a 3oz scoop and place on parchment lined sheet tray. Chill cookies for at least 4 hours but ideally overnight
Making Pumpkin Cheesecake Filling
Beat room temperature cream cheese on medium speed for 1 minute. Add brown sugar then continue mixing for an additional minute
Mix in vanilla, salt and 1 egg on low speed until fully incorporated. Scrape down the sides and continue mixing for another 20 seconds
Blend pumpkin puree and pumpkin spice into cheesecake mixture
Filling Cookies
Preheat oven to 350°F
Use the back of a 3oz scoop and press down on top of each cookie to make an indent. You'll want it to be about ¼ inch thick in the center
Add 2-3 teaspoon of pumpkin cream cheese filling to each indent
Mix pecan, brown sugar and pumpkin spice in a small dish then sprinkle over top of each cookie
Bake 12-15 minutes until cheesecake is set but slightly jiggly. Cool completely before eating