Pumpkin Cheesecake Cookies

What could be better than all the deliciousness of cheesecake served in bite-sized portions with just a hint of pumpkin flavor? This recipe is everything wonderful about fall.

8 oz cream cheese, room temperature
½ C butter, room temperature
½ C canned pumpkin
1 ½ C sugar
1 tsp vanilla
2 C flour
½ C graham cracker crumbsdsc02801
1 ½ tsp pumpkin pie spice
½ tsp cinnamon
Additional ½ C graham cracker crumbs and ¼ tsp pumpkin pie spice for rolling cookies


Stir together cream cheese, butter and pumpkin until smooth.dsc02802

Add in sugar and vanilla and mix until combined.

Add in flour, graham cracker crumbs, pumpkin pie spice, and cinnamon. Mix until smooth.

Scoop into balls and roll in remaining graham cracker crumbs and pumpkin pie spice.

Bake at 350 for 15 minutes (or a little less if cookies/cookie scoops are on the small side like mine).dsc02804

Remove cookie sheets and press down the tops of cookies so they come out flat.

Bake an additional 3 minutes.

Let cookies cool and store in the fridge.





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