Pumpkin Cheesecake Cookies
Serves 12
15 mins prep
12 mins cook
40 mins chill
27 mins total
These pumpkin cheesecake cookies are crispy on the edges, chewy in the middles, and have a creamy pumpkin cheesecake middle. The cookie has ribbons of graham crumbs for extra flavour and texture. The cookie dough is so easy to make and comes together in one bowl without an electric mixer. This recipe makes 12 large cookies. You can make smaller cookies if you prefer but I prefer the larger proportion of filling with the larger cookies.
Cookie Dough
Filling
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Cookie Dough
Combine melted butter, sugars, and salt in a large bowl. Whisk until smooth and thickens. Add egg and vanilla, and whisk until smooth.
⅕ cup butter⅕ cup brown sugar⅕ cup granulated sugar⅕ teaspoon sea salt⅕ large egg⅕ teaspoon pure vanilla extractSift flour, baking soda, and cinnamon right into the bowl. Fold just until incorporated and no more dry streaks remain.
⅖ cup all purpose flour⅕ teaspoon baking soda⅕ teaspoon cinnamonAdd graham cracker crumbs and fold the dough a few times to swirl the cookie dough. Let the dough chill in the freezer for 7-10 minutes so that it firms up enough to scoop or roll.
⅕ cup graham cracker crumbsScoop or roll 12 balls and place on parchment lined baking sheet. Using the back of the scoop or your fingers, make indents in the middles to make space for the filling. Chill the portioned cookie dough for at least 45 minutes in the fridge or overnight.
Filling & Assembly
The day of baking, whisk together softened cream cheese, brown sugar, sea salt, and vanilla in a bowl until completely smooth. Add egg yolk and pumpkin puree, whisk until smooth. Refrigerate until ready to use.
1 oz cream cheese⅓ tablespoons brown sugar⅕ teaspoon sea salt⅕ teaspoon pure vanilla extract⅕ teaspoon pumpkin spice⅕ large egg yolk⅕ cup pumpkin pureePreheat oven to 355°F (180°C). Place chilled and scooped cookie dough on parchment lined baking sheet, leaving at least 4” of space between the cookies (they will spread).
Using two spoons, scoop cheesecake filling into the middles of each cookie. They need to be filled all the way up, it’s ok if you overfill. The cookies will spread and contain the filling.
Bake for 12-14 minutes, or until edges are slightly golden. Using a clean spoon, push in any irregular edges to make the cookies perfectly round. Break graham crackers and press pieces over the cookies. Let cool for 5 minutes on the baking sheet before transferring to cooling rack and baking the next batch.
⅓ graham crackers
