Pumpkin Cheesecake Cookies
These pumpkin cheesecake cookies are quick to make and will please any pumpkin lover. A soft creamy center with a graham cracker coating- these are the perfect treat!
Servings: 19 cookies
Ingredients
- 8 oz cream cheese room temperature
- 1/2 cup butter room temperature
- 1 1/2 cups canned pumpkin not pumpkin pie mix
- 1 1/2 cups granulated sugar
- 1 tsp vanilla
- 2 cups flour
- 1 cup graham cracker crumbs divided in half
- 1 1/2 tsp pumpkin pie spice plus 1/4 tsp for garnish
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- In a large bowl stir together the cream cheese, butter, and pumpkin puree until completely smooth.
- Add in the sugar and vanilla and stir until combined.
- Add the flour, 1/2 cup graham cracker crumbs, pumpkin pie spice, and cinnamon. Carefully mix until it is completely mixed and smooth.
- Scoop into balls and roll the dough balls in the remaining graham cracker crumbs (with the pumpkin pie spice mixed in if desired).
- Place on the prepared baking sheets and bake for 15 minutes. Remove from the oven and slightly press down so the cookies are flat.
- Bake for 3 more minutes.
- Repeat with the remaining dough.
- Let cool and store in the fridge. These are best served cold, just like regular cheesecake.