Pumpkin Cheesecake Cookies Recipe

Soft and chewy Pumpkin Cheesecake Cookies have a crunchy pumpkin spiced sugar covering. They contain cheesecake and crushed graham crackers in chilled pumpkin cookie dough.

Ingredient

Pumpkin Cookie – 2½ cups (300 g) all purpose flour – ¾ tsp baking soda – 1 tsp pumpkin pie spice – 1 tsp ground cinnamon – ½ tsp salt – 1 cup (226 g) unsalted butter, cold and evenly cubed – 1 cup (200 g) light brown sugar – ¼ cup (50 g) granulated sugar – ½ cup (120 g) canned pumpkin – 1 tsp (5 ml) vanilla extract – ¼ cup (25 g) crushed graham crackers about 2 full "sheets" of grahamn cracker Cheesecake Filling – 8 oz (226 g) cream cheese, room temperature – ¼ cup (50 g) granulated sugar – 1 tsp (5 ml) vanilla extract – ¼ tsp ground cinnamon – ½ cup (50 g) crushed graham crackers about 4 full "sheets" of graham cracker Spiced Sugar Topping – ¼ cup (50 g) granulated sugar – 2 tsp (6 g) ground cinnamon or pumpkin spice

Direction

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1

Mix the flour, baking soda, pumpkin spice, ground cinnamon, and salt together until thoroughly blended.

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2

Mix butter and sugar in a large bowl until creamy. It takes 2-3 minutes at medium pace.

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3

Add canned pumpkin and vanilla essence and mix on low. Avoid worrying about the curdled mixture. The cookie dough will appear excellent after mixing in the dry ingredients.

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4

Mix the dry ingredients into the wet mixture on low until they are barely mixed. Add the crushed Graham Crackers and fold in.

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5

Make spicy cheesecake filling by combining cream cheese in a bowl until smooth. Combine sugar, vanilla, and ground cinnamon. Blend well.

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6

Put 16 tablespoons on a parchment or wax paper-lined plate or baking sheet. Crumble graham crackers over cheesecake scoops. Freeze cheesecake filling 30 minutes.

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7

The oven should be preheated to 350 F (177 C). Apply parchment paper to the edges of two large baking sheets.

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8

In your palm, place 3 teaspoons (45 ml) cooled pumpkin cookie dough. Thumb-center balls. A dough-frozen cheesecake ball. Wrap cheesecake in cookies.

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9

Put 5–6 pumpkin cheesecake cookie dough balls on a baking sheet 3 inches apart. Refrigerate the remaining cookie dough while the first bakes. Refreeze cheesecake filling.

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10

Pumpkin cheesecake snickerdoodles take 14-16 minutes to bake. Edges will be set and centers somewhat inflated. Some fine cracks may run over the cookie's top.

also see

also see

Chocolate Chip Pecan Cookies Recipe