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!
Servings: 16 servings
Calories: 312kcal
Equipment
- 2 mixing bowls
- 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
Notes
- Room temperature ingredients are best for baking cookies. Particularly the eggs and butter in this pumpkin cookie recipe. This goes for the cream cheese and pumpkin puree in the pumpkin cheesecake filling as well.
- Chill the cookie dough before filling and baking. It allows the dough to absorb the moisture and helps the pumpkin cookies not to spread.
- Let cookies cool completely before eating. Cool for 2 minutes on the pan then transfer to a wire rack to cool the rest of the way. You can also place the cookies in the fridge.
- Pumpkin puree and canned pumpkin pie filling are not the same thing. Make sure you're using pumpkin puree
- Use a light colored cookie sheet to bake cookies rather than a dark cookie sheet. Darker cookie sheets will burn the bottom of your cookies.
Nutrition
Calories: 312kcal | Carbohydrates: 36g | Protein: 3g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 234mg | Potassium: 85mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1301IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 1mg
