Pumpkin Cheesecake Caramel Cookies are rich and delicious. Perfect for the Fall season. The creamy cheesecake centers topped with caramel, blend with these pumpkin cookies, making them amazing!
Fall brings pumpkins and this is another great recipe to add to your Fall collection. You could also serve these cookies with some delicious Caramel Apple Drink.
You can drizzle your cookies with any caramel that you want, I used Trader Joes, because that is what I had. If you are a big salt and caramel lover, you could also add some course sea salt if you like.
What Ingredients Do I Need For Pumpkin Cheesecake Caramel Cookies?
Here’s a list of ingredients you’ll need to make these cookies (scroll down for the full recipe):
Cheesecake filling:
- Cream cheese
- Confectioners sugar
- Vanilla extract
Pumpkin Cookies:
- Butter
- Pumpkin puree
- White sugar
- Brown sugar
- Egg yolk
- All purpose flour
- Baking soda
- Cream of tartar
- Salt
- Cinnamon
- Nutmeg
- Cloves
Cinnamon Sugar:
- Granulated Sugar
- Ground Cinnamon
How Do I Make Pumpkin Cheesecake Caramel Cookies?
Here’s the simple steps you’ll follow to make these cookies (scroll down for the full recipe):
Cheesecake Filling:
- Place the cream cheese, sugar and vanilla extract into a medium bowl and mix.
- Use a spoon or a small cookie scoop, scoop out 12 equal balls and place on a plate or small baking sheet.
- Place in the refrigerator or freezer.
Pumpkin Cookies:
- Place the butter into a medium saucepan over medium heat. Brown the butter. Set it in the sink with some ice water allowing the butter to solidify, about 5 – 6 minutes.
- Add the sugars and the egg yolk to the butter. Mix just to combine.
- Strain the pumpkin puree. Then add the about 1/3 cup of strained puree to the previous mixture, again just to combine.
- In a separate bowl, combine the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg and the cloves.
- Add the dry ingredients to the wet ingredients.
- With a larger cookie scoop, make 12 equal dough balls.
- Chill the cookies in the refrigerator for about 1 hour.
Cinnamon Sugar:
- Prepare the cinnamon and sugar mixture, by adding the sugar and cinnamon to a small bowl and mixing to combine.
Assembly and Baking:
- Set the oven @350 degrees.
- Remove the dough balls from the fridge and the cream cheese mixture balls from the freezer. Press the cookie dough flat or make a small well in each where you can place the cheesecake ball. Roll the dough back into a ball, making sure to completely cover all of the cheesecake mixture.
- Roll each of the filled cookies in the cinnamon and sugar mixture. Place 6 on a baking sheet and bake @350 degrees for 13 – 15 minutes.
- Allow the cookies to cool for 15 minutes and then drizzle each cookie with caramel.
Tips and Tricks for Pumpkin Cheesecake Caramel Cookies:
- Since pumpkin contains a lot of water, the pumpkin needs to be strained to remove some of the moisture. This helps prevent the cookies from having a cakey texture and making the cookies soft, chewy, and give them a cookie-like texture.
- Make sure to let the cookies cool completely on the baking sheet before you remove them. This will help them set up so they don’t fall apart when you pick them up.
How Do I Store Pumpkin Cheesecake Caramel Cookies?
- Since these cookies contain cream cheese, you will need to store any leftovers in an airtight container in the fridge if they are not consumed within 24 hours (my guess is that they will be eaten within 24 hours).
- You may want to let the cookies warm back to room temperature before serving – it just depends on what you prefer.
- Since these cookies have a caramel drizzle on the top, you may want to put a layer of parchment paper between the cookies to prevent them from sticking together, or even put just one layer of cookies in the container.
Can I Freeze Pumpkin Cheesecake Caramel Cookies?
- Yes, place the cookies in an airtight container and freeze for up to one month.
- Since the caramel drizzle will not survive the freezing very well, I suggest that you wait and add the caramel drizzle when you are ready to serve the cookies.
More Delicious Pumpkin Recipes:
Pumpkin Cream Cheese Baked French Toast
Three Ingredient Pumpkin Chip Cookies
Pumpkin Brownies With Brown Butter Cream Cheese Frosting
Pumpkin Crepes with Pumpkin Filling
Yield: 12 cookies
Pumpkin Cheesecake Caramel Cookies
Pumpkin Cheesecake Cookies have a cheesecake center and then drizzled with caramel, they are delicious and very soft.
Prep Time
15 minutes
Cook Time
14 minutes
Additional Time
1 hour
Total Time
1 hour 29 minutes
Ingredients
Cheesecake filling:
- 4 ounces cream cheese, softened
- 1/8 cup confectioners sugar
- 1/2 teaspoon vanilla extract
Pumpkin Cookies:
- 1/2 cup butter, browned and then bring it back to room temperature, then add 1 Tablespoon cold butter after the butter is browned
- 2/3 cup pumpkin puree, then strain it in a paper towel or cheese cloth (If it is at room temperature it will allow more moisture out quicker). After removing moisture there should be about 1/3 cup puree
- 1/2 white sugar
- 1/2 cup brown sugar
- 1 large egg yolk, @ room temperature
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/3 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon of nutmeg
- 1/16 teaspoon cloves
Cinnamon Sugar:
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
Cheesecake Filling:
- Place the cream cheese, sugar and vanilla extract into a medium bowl and mix until the mixture is well mixed.
- Use a spoon or a small cookie scoop, scoop out 12 equal balls and place on a plate or small baking sheet to place in the refrigerator or freezer.
- Place them into the refrigerator or freezer.
Pumpkin Cookies:
- Place the butter into a medium saucepan over medium heat. I like to cut it into smaller slices cooking the butter more evenly. Brown the butter by letting it melt, then it will become frothy and then start to brown with little brown flakes in the bottom of the pan. Remove from the heat when it is browned. It will have a nutty smell. Place the browned butter, using a scraper to get all the butter, along with the extra Tablespoon of cold butter into a bowl and stir until the butter melts. Set it in the sink with some ice water allowing the butter to solidify, about 5 - 6 minutes.
- Add the sugars and the egg yolk to the butter. Mix just to combine the ingredients.
- Strain the pumpkin puree by placing the pumpkin puree into a paper towel and placing it into a strainer, with a bowl or container underneath it to catch the moisture. Then add the about 1/3 cup of strained puree to the previous mixture, again just to combine.
- In a separate bowl, combine the flour, baking soda, cream of tartar, salt, cinnamon, nutmeg and the cloves.
- Add the dry ingredients to the wet ingredients.
- With a larger cookie scoop, make 12 equal dough balls.
- Chill the cookies in the refrigerator for about 1 hour.
Cinnamon Sugar:
- Prepare the cinnamon and sugar mixture, by adding the sugar and cinnamon to a small bowl and mixing to combine.
Assembly and Baking:
- Set the oven @350 degrees.
- Remove the dough balls from the fridge and the cream cheese mixture balls from the freezer. Press the cookie dough flat or make a small well in each where you can place the cheesecake ball. Roll the dough back into a ball, making sure to completely cover all of the cheesecake mixture, if possible. If not, place the part that shows on the bottom of the cookie.
- Roll each of the filled cookies in the cinnamon and sugar mixture. Place 6 on a baking sheet and bake @350 degrees for 13 - 15 minutes.
- Allow the cookies to cool for 15 minutes and then drizzle each cookie with caramel.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 251Total Fat 15gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 68mgSodium 241mgCarbohydrates 27gFiber 1gSugar 14gProtein 4g