Caden's school was having a feast for Thanksgiving and his grade was assigned the desserts. So we went for a hunt on Pinterest and found Pumpkin Cheesecake Cookies on Center Cut Cook. Caden said he liked them so I set out to make them for the kids. All and all it was a pretty easy cookie to make and I liked that they didn't spread so you could bake a lot at one time, especially since I was doubling the recipe.
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)
Preheat the oven to 350° and line 2 sheet trays with parchment paper.
In a large bowl, stir together cream cheese, butter, and pumpkin 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 in the remaining graham cracker crumbs (with the pumpkin pie spice mixed in if desired).
Place on the tray and bake for 15 minutes.
Remove and slightly press down so they are flat.
Bake for 3 more minutes.
Repeat with remaining dough.
Let cool and store in the fridge. These are best served cold, just like regular cheesecake.
ALEXIS NOTES: I used the pumpkin puree that I made previously this week (click for post on how to roast full pumpkin and make puree). I ended up having a box of graham cracker crumbs that I bought for a project I was asked to make then they didn't end up go threw with the order (found at Target).
Thanks for Stopping by!