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+ servings


Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Servings: 3 dozen


  • 1 cup canned pumpkin {plain pumpkin}
  • 1 cup white sugar
  • 1/2 cup vegetable oil
  • 1 egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 tsp Pumpkin Pie spice
  • 1 TBSP vanilla extract {tablespoon!}
  • Cheesecake filling:
  • 1 8- oz block of cream cheese softened (microwave for 1 minute)
  • 1/2 cup granulated sugar
  • 1 tsp vanilla
  • Caramel topping for drizzle


  • Preheat oven to 365 degrees F.
  • Mix pumpkin, sugar, oil, the egg and all spices until well blended. Slowly mix in flour and remaining ingredients. The dough will be very soft and sticky. Use a cookie dough scoop to measure out 1.5 TBSP rounds onto a greased (or parchment lined) baking sheet.
  • To make a rounded indent in the cookies, spray a 1 tsp measuring spoon with cooking spray and press it gently into the cookie. The dough is really soft and sticky, so you'll have to re-spray the spoon after each cookie.
  • Once you have all the indents made, whisk the cheesecake ingredients together until smooth and transfer to a small baggie. Snip the corner and pipe out a rounded quarter sized amount onto each cookie.
  • Bake for 12-13 minutes at 365 degrees F.
  • Cool for 2 minutes on the pan, then transfer to a baking rack. Let cool completely, then drizzle with caramel.