Pumpkin Cheesecake Cookies
Creamy pumpkin cheesecake meets a buttery graham cracker cookie crust in these easy Pumpkin Cheesecake Cookies. This simple fall dessert is perfect for Thanksgiving, Halloween parties, fall baking, and holiday dessert trays
Servings: 24
Equipment
Ingredients
- 1/2 cup brown sugar
- 1 stick of butter or margarine softened
- 1 egg separate white from yolk
- 1 package of crushed graham crackers one of the 3 packages that comes in a box
- 1 cup flour
- 1 teaspoon baking powder
- 1/3 cup whipped cream cheese low calorie ok
- 1/4 cup canned or cooked pumpkin
- 1/4 cup sugar
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350 degrees. In a bowl beat butter, brown sugar and egg white only.
- Add graham crackers, flour and baking powder. This will be the "crust" of the cookie.
- Roll the crust mixture into 1" balls and put on a baking sheet (lined with parchment works best).
- Flatten the cookie crust to make an indentation for your topping..
- In a separate bowl, mix together cream cheese, pumpkin, sugar, the egg yolk and vanilla. This will be your topping.
- Spoon this into the little pockets of your crusts.
- Bake about 12 -14 minutes until set and crust is light brown.
- Let cool before serving.