Brûléed Pumpkin Pie Cheesecake Cookies

If you combine creme brûlée and pumpkin cheesecake, you get this cookie. Well, I guess if you combine them and then turn it into a cookie. This cookie has a graham cracker cookie base and a spiced pumpkin pie cheesecake filling. It is SO creamy. We top the cookies with a little bit of granulated sugar and torch the tops just to take it up a notch. For a cute look, we added just a few pecans on top too. Could you use candied pecans? Of course!

How do I brûlée?

If you had ever had a creme brûlée, you know the top of that custardy dessert has a beautiful crunch on top. The crunch is just caramelized sugar on the surface that has been heated until it hardens. To add the caramelized sugar or brûlée topping to these cookies you need a torch. I use this one from Amazon. It is important to also buy the butane for this torch so you can refill and use it again and again!

Do I need any special ingredients for this recipe?

This recipe requires a couple ingredients that you may not have in your pantry so make sure you have everything on the list before you start!

• All Purpose Flour
• Graham Cracker Crumbs
• Baking Soda
• Baking Powder
• Vanilla Extract
• Kosher Salt
• Eggs
• Pumpkin Puree
• Cream Cheese
• Pumpkin Pie Spice

Is the brûlée topping optional?

Absolutely! These cookies are delicious served as pumpkin pie cheesecake cookies! Just skip the last step of the recipe.

How can I store these cookies?

Since these cookies have a cheesecake center, they need to be refrigerated. To store them, place a piece of parchment paper on the bottom of an air tight container. Line the cookies in a single layer and cover. Cookies will stay fresh for 3 days! If you wish, you can freeze the cookie dough for up to 3 months. In this case, make the cheesecake filling the day of baking.

Are these a good Thanksgiving dessert?

Yes! This is a fun unique way to bring in those familiar Thanksgiving flavors in a new format. If you are looking for more Thanksgiving recipes, I suggest my Pumpkin Cheesecake or my incredible cornbread!

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Brûléed Pumpkin Pie Cheesecake Cookies

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Ingredients

Cookie Base

• 2 1/4 cups all purpose flour 270 grams
• ½ cup graham cracker crumbs 55 grams
• 1 teaspoon kosher salt Diamond Crystal brand
• ½ tsp baking powder
• ¼ tsp baking soda
• 15 tablespoons unsalted butter room temp
• ½ cup brown sugar 100 grams
• ½ cup granulated sugar 100 grams
• 1 egg room temp
• 1 egg yolk room temp
• 2 tsp pure vanilla extract

Pumpkin Cheesecake Filling

• 8 oz cream cheese room temp
• ½ cup brown sugar 100 grams
• 1 teaspoon pure vanilla extract
• 1/2 tsp kosher salt
• 1 egg room temp
• ⅓ cup pumpkin puree room temp
• ¾ tsp pumpkin pie spice

Topping

• 1 cup granulated white sugar 100 grams

Instructions

Make the Cookie Base

• In a medium bowl, combine all dry ingredients – flour, graham cracker crumbs, baking soda, baking powder, and salt. Mix with a whisk or fork to combine. Set aside
• In the bowl of a stand mixer fitted with a paddle attachment, add the butter and both sugars. Cream on medium speed until light and fluffy, at least 5 minutes. Make sure to stop the mixer and scrape down the sides of the bowl halfway through
• Add in the egg and egg yolk and vanilla. Mix again on medium speed until smooth. Scrape down the sides of the bowl with a nonstick spatula again
• Add in the dry ingredients and mix on low until thick dough forms. Cover bowl with saran or cling wrap and chill for at least 1 hour.

Make the filling

• In a large bowl, add cream cheese and brown sugar. Using a hand mixer, cream the cream cheese and sugar together until light, fluffy, and smooth
• Scrape down the sides of the bowl with a nonstick spatula and add in the pumkpin, egg, vanilla, salt and pumpkin spice. Mix again until smooth. Set aside

Assembly and Baking

• Preheat oven to 350F. Line a large cookie sheet with parchment paper
• Using a 2 oz cookie scoop, scoop dough into balls onto cookie sheet making sure to leave at least 2 inches in between each dough ball
• Press the cookie dough ball down into a flat puck. The puck will still be at least 1 inch thick.
• Bake the cookies for 8 minutes and remove from the oven. They will be VERY under-done. Using the back of a spoon, create a divot in the center of each cookie. Press lightly so the dough does not stick to the back of the scoop. If needed, you can lightly oil the back of the spoon to create the divot without any dough sticking
• Scoop a heaping tablespoon of the cheesecake filling into the center of each divot and return cookies to the oven for at least 8 more minutes. Remove from oven and let cool!
• If choosing to brûlée, add one tablespoon of granulated sugar to the top of each COOLED cookie. Make sure to place the sugar just on the cheesecake portion, not the cookie. Using a brûlée torch on medium powder, torch the granulated sugar on each cookie. Place two pecans on top of the bruleed sugar for a decorative topping!
• Enjoy!