Pumpkin Cheesecake Cookies with Caramel are a lovely combination of pumpkin flavor, creamy cheesecake filling and a smooth caramel drizzle. These pumpkin cheesecake cookies are soft, pillowy and loaded with amazing flavor.
Making this pumpkin spice cookie recipe for your next holiday treat exchange, they are a simple and inexpensive dessert to make and share with family and friends. These pumpkin caramel cheesecake cookies are an incredibly tasty treat, they have great Fall flavors and are always a hit at parties or events.
Scroll down to see a video on just how to recreate these delectable treats.
Easy Cheesecake Pumpkin Cookies with Caramel
Now that it is October, it means we are allowed to start making ALL THINGS PUMPKIN!! If you are not as excited as me, you will be once you learn about how amazing this cookie recipe is. These cookies are filled with wonderful flavor, have great texture and the cheesecake filling and caramel topping make them even more heavenly than you can imagine. The smell of these cookies baking will have your mouth watering, the anticipation of the first bite will be strong. Once you take your first bite, you are sure to be hooked. I hope you and your family enjoy these as much as mine does!
WHY WE THINK YOU WILL LOVE THESE EASY PUMPKIN COOKIES
If you are not already gathering the ingredients to make these sensational treats, here are a few reasons to convince to start.
- Amazing flavor. The combination of flavors in these cookies is one you will not soon forget. The soft cookie base mixed with the sweet cream cheese mixture and caramel drizzle makes for an incredibly delicious and satisfying dessert.
- Simple to make. This recipe is SO easy to make, the cookie dough comes together fast and baking time is under 15 minutes. There is no reason not to give this recipe a try and see for yourself how great these cookies are.
- Amazing Fall flavor! Do you ever taste something that reminds you of a time or place? Well, these cookies deliver all the feelings that the Fall season bring to me. The crisp air, changing color of the leaves and OH MY the smells. These cookies are a warm comforting treat that you are sure to enjoy!
Pumpkin Cheesecake Cookie Ingredients
Pumpkin: You will need 1 cup of pure canned pumpkin (plain), to create these amazing cookies.
Sugar: Adding in 1 cup of white sugar helps sweeten these treats up perfectly.
Vegetable oil: Using 1/2 cup of vegetable oil will give these cookies much needed moisture to make them soft and moist.
Egg: For great cookie texture and taste, use 1 egg for this recipe.
Pumpkin Pie spice: Add in 1 1/2 teaspoons of Pumpkin Pie spice to flavor these cookies well.
Vanilla extract: You need 1 tablespoon of vanilla extract to help enhance all the wonderful flavors in this cookie recipe.
Flour: For the cookie structure and base, add in 2 cups of all-purpose flour.
Baking powder: To help the cookies rise as they bake, use 2 teaspoons of baking powder.
Baking soda: The second leavening agent in this recipe is 1 teaspoon of baking soda.
Salt: Add in 1/2 teaspoon of salt to balance all the flavors in this treat.
Cheesecake filling
Cream cheese: For the base of the cookie cheesecake filling, use 1 8-ounce block of cream cheese, softened.
Sugar: Adding 1/2 cup of granulated sugar to this mixture will help sweeten it up nicely.
Vanilla extract: Add in 1 teaspoon of vanilla extract to give the filling great flavor.
Topping
Caramel: You will want to pick up a jar of caramel ice cream topping for the drizzle on top of these cookies.
How to make Cheesecake Pumpkin Cookies
Prep
Start by preheating the oven to 365 degrees F. Then, line a baking sheet with parchment paper or a silicon mat, set aside.
Dough
Using an electric mixer, in a large bowl, combine the pure pumpkin, sugar, oil, egg, pumpkin all spice, and vanilla extract, beat on medium speed until well blended.
Next, slowly mix in flour, baking powder, baking soda and salt, on low speed until combined, the dough will be very soft and sticky.
After that, use a cookie dough scoop to measure out 1.5 tablespoon rounds onto the prepared baking sheet.
Make a rounded indent in the center of the cookies by spraying a 1 teaspoon measuring spoon with cooking spray and press it gently into the cookie. The dough is really soft and sticky, so you will have to re-spray the spoon after each cookie.
Cheesecake filling
In a medium bowl, microwave the cream cheese for 1 minute to soften it. Then, add in the sugar and vanilla extract and stir well to combine until smooth.
Proceed to transfer the cheesecake mixture to a small baggie, then snip one corner off and pipe out a rounded quarter sized amount onto each cookie in the center indent made. Repeat until all cookies have the cheesecake filling.
Bake
Place the cookies in the preheated oven and bake for 12-13 minutes. Let the cookies cool for about 2 minutes on the pan, then transfer to a baking rack.
Let them cool completely, then using a spoon or fork, drizzle the top of each cookie with the caramel.
Serve immediately and enjoy!
PUMPKIN CHEESECAKE COOKIES with CARAMEL
Ingredients
- 1 cup canned pumpkin
- 1 cup white sugar
- ½ cup vegetable oil
- 1 egg
- 1 ½ teaspoon Pumpkin Pie spice
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Cheesecake filling:
- 1 8- oz block of cream cheese softened
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- Caramel topping for drizzle
Instructions
- Prep: Start by preheating the oven to 365 degrees F. Then, line a baking sheet with parchment paper or a silicon mat, set aside.
- Dough: Using an electric mixer, in a large bowl, combine the pure pumpkin, sugar, oil, egg, pumpkin all spice, and vanilla extract, beat on medium speed until well blended. Next, slowly mix in flour, baking powder, baking soda and salt, on low speed until combined, the dough will be very soft and sticky.
- After that, use a cookie dough scoop to measure out 1.5 tablespoon rounds onto the prepared baking sheet. Make a rounded indent in the center of the cookies by spraying a 1 teaspoon measuring spoon with cooking spray and press it gently into the cookie. The dough is really soft and sticky, so you will have to re-spray the spoon after each cookie.
- Cheesecake filling: In a medium bowl, microwave the cream cheese for 1 minute to soften it. Then, add in the sugar and vanilla extract and stir well to combine until smooth. Proceed to transfer the cheesecake mixture to a small baggie, then snip one corner off and pipe out a rounded quarter sized amount onto each cookie in the center indent made. Repeat until all cookies have the cheesecake filling.
- Bake: Place the cookies in the preheated oven and bake for 12-13 minutes. Let the cookies cool for about 2 minutes on the pan, then transfer to a baking rack. Let them cool completely, then using a spoon or fork, drizzle the top of each cookie with the caramel. Serve immediately and enjoy!
Notes
Nutrition
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HOW DO YOU STORE PUMPKIN CHEESECAKE COOKIES?
You will want to store any leftovers in an airtight container in the fridge. Because this dish contains cream cheese, you will want to keep any leftovers cold. You might also want to put a layer of parchment paper between the cookies to prevent them from sticking together. Because the caramel drizzle on top, you may even want to do just one layer of cookies in the container.
CAN I FREEZE PUMPKIN CHEESECAKE COOKIES?
You sure can! These can be stored and froze for up to one month. Be sure to store in an airtight container, to keep the freezer burn from ruining this tasty treat. It might even be wise to wait to add the caramel drizzle until you are ready to enjoy the cookies, that won’t hold up well in the freezing process.
Love all things pumpkin like we do? Give more recipes a try here!
- PUMPKIN SNICKERDOODLE COOKIE BARS
- PUMPKIN PIE BARS
- Pumpkin Chocolate Chip Bars
- SPICED PUMPKIN CHOCOLATE CHIP COOKIES
- HONEY BUTTER PUMPKIN ROLLS
- HOMEMADE PUMPKIN BAGELS
- PUMPKIN FETTUCINE ALFREDO
- PUMPKIN MARSHMALLOW BUNDT CAKE
- NO-BAKE PUMPKIN COOKIES
- PUMPKIN SLAB PIE
- PUMPKIN APPLE GINGERBREAD
- PUMPKIN PIE OREO BALLS
- PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES
Pumpkin Cheesecake Cookies with Caramel are an amazing combination of pumpkin flavor, sweet cheesecake filling and a lovely caramel drizzle. These pumpkin cheesecake cookies are delicate, soft and loaded with amazing flavor.
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