Pumpkin Cheesecake Cookies

Servings: 16-18

Pumpkin Cookies

• 2 cups flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1 cup butter
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 tsp vanilla
• 1 egg
• 3/4 cup pumpkin puree
• Caramel, homemade or store-bought
• Graham crackers, crushed

Cream Cheese Frosting

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 3 1/2 cups powdered sugar
• 2 tbsp milk
• 1 tbsp vanilla

1. Preheat the oven to 350 degrees and line 2 large baking sheets with parchment paper.
2. In a medium bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, cream together butter and sugars on high speed for 2 minutes until fluffy, scraping down the sides and bottom of the bowl with a spatula. Beat in vanilla and egg until just combined. Add in pumpkin puree and beat until combined.
4. Add in the dry ingredients and using a spatula, mix until just combined.
5. Scoop 8 cookies on to each baking sheet. Bake for 13-15 minutes, remove from oven, and while still hot press the center of each cookie down with a glass to flatten the centers of each. Let cool completely.
6. Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat together butter and cream cheese until creamed together and smooth. Add in powdered sugar and beat until combined, then add in milk and vanilla and beat until combined.
7. Spread cream cheese frosting on to the center of the cooled cookies. Drizzle with caramel and sprinkle with crushed graham crackers. There may be excess frosting depending on the amount put on each cookie.