Pumpkin Cheesecake Cookies

My brother described it best when he tried one and described it as a great introduction to fall. It’s not overpowering- the pumpkin is not as strong as some other desserts, but it’s perfect! Chewy, dense, creamy, with just the right spices. It’s also great for when you have just a little pumpkin left at the bottom of the can after making another recipe. Don’t throw it out- use it for these delicious cookies! These are best served straight from the fridge, just like regular cheesecake. That means they’re perfect to make ahead and keep until you’re ready to serve or eat them.

Make sure your ingredients are at room temperature so they mix easily. They can be mixed by hand if everything is soft. They are coated in graham cracker crumbs that really give it that signature cheesecake flavor and if you want, you can add a little more pumpkin pie spice to that coating to enhance the pumpkin flavors.


  • 8 ounces cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 cup graham cracker crumbs
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 cup graham cracker crumbs (for rolling the cookies)
  • 1/4 teaspoon pumpkin pie spice (optional)
  • Need to convert the measurements? Click here!


  1. Preheat the oven to 350° and line 2 sheet trays with parchment paper.
  2. In a large bowl, stir together cream cheese, butter, and pumpkin until completely smooth.
  3. .........................................

for full instruction please see : www.centercutcook.com

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