Description
Pumpkin Cheesecake Cookies are soft, graham cracker-based thumbprint cookies filled with a rich, spiced pumpkin cheesecake center—perfect for fall treats.
Ingredients
- 1 1/4 cups graham cracker crumbs
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/3 cup pumpkin puree (100% pumpkin, not pie filling)
- 1/2 tsp ground cinnamon
- 1/4 tsp powdered ginger
- Pinch of nutmeg
- 4 oz cream cheese, softened
- 2 tbsp granulated sugar (for filling)
- 2 tbsp pumpkin puree (for filling)
- 1/4 tsp ground cinnamon (for filling)
- Optional: Caramel sauce for drizzling
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together graham cracker crumbs, flour, baking powder, and salt.
- In another bowl, beat butter until creamy, then add sugar and beat until light and fluffy.
- Mix in egg, vanilla extract, pumpkin puree, cinnamon, ginger, and nutmeg until combined.
- Gradually mix dry ingredients into wet to form the cookie dough.
- In a separate bowl, beat cream cheese until smooth. Add sugar, pumpkin, and cinnamon, and mix until light and creamy.
- Scoop dough and roll into balls. Place on prepared baking sheet about 2 inches apart.
- Press a well into each ball using a floured teaspoon and fill with cheesecake mixture.
- Bake for 10–12 minutes, or until cookies are set and slightly golden.
- Let cool completely, then drizzle with caramel sauce if desired. Serve at room temperature or chilled.
Notes
- Use full-fat cream cheese for best texture.
- Dip spoon in flour to prevent sticking when making wells.
- Can be stored in fridge up to 4 days in an airtight container.
- Delicious cold or at room temperature—no reheating needed.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
