Pumpkin Cheesecake Cookies

These Pumpkin Cheesecake Cookies are soft and chewy with a crunchy pumpkin spiced sugar coating. They're made from chilled pumpkin cookie dough, stuffed with cheesecake and crushed graham crackers.

Whisk the flour, ground cinnamon, pumpkin spice, baking soda and salt together until well combined.

Step 1:  

In a large bowl, beat the butter and sugars together until smooth and well combined. Beat in the canned pumpkin and vanilla extract on low speed until well combined.

Step 2:  

On low, add the dry ingredients into the wet until just combined. Fold in the crushed graham crackers. Chill the cookie dough in the fridge for 2 hours.

Step 3:  

Make the spiced cheesecake filling my mixing the cream cheese in a bowl until smooth. Add the sugar, vanilla extract and ground cinnamon. Mix well to combine. Scoop 16 tablespoon sized scoops onto a parchment or wax paper lined plate or baking sheet, top with crushed graham crackers and freeze for 30 minutes. 

Step 4:  

Preheat the oven to 350 F (177 C). Line two large baking sheets with parchment paper. Make the spiced sugar mixture.

Step 5:  

Scoop about 3 tablespoons (45 ml) of chilled pumpkin cookie dough into the palm of your hand.Press a frozen cheesecake filling ball into the center of the dough. Cover the cheesecake filling with the cookie dough. Roll the cookie dough into a ball. Roll in the spiced sugar.

Step 6:  

Bake the pumpkin cheesecake snickerdoodle cookies for 14 -16 minutes. The edges will be set and the centers will look slightly puffed. Cool on the hot pan for 10 minutes. Cool to room temperature and enjoy!

Step 7:  

Grab the recipe by clicking the button below!