Today I’m excited to welcome Joanna from Everyday Made Fresh! She is a fellow food blogger who is always sharing tempting recipes. She made her Pumpkin Cheesecake Cookies to share with you today. Don’t they sound amazing?
Hey y’all this is Joanna from Everyday Made Fresh, and I’m so excited to be guest blogging over here while Jenna is away on her honeymoon, congratulations Jenna!!
At Everyday Made Fresh I blog 4 times a week and share our delicious family recipes, but there’s a catch. All of my recipes have to be allergy friendly for my ten-year-old daughter, Kelsie, who has 9 food allergies. Sounds like a lot right? Well we started with 11, so I feel as if nine is a piece of cake. However, just because they are adapted for her food allergies, doesn’t mean they are made with crazy ingredients. You can easily make them yourself! I even add in my recipes when you can use an egg whereas we have to use a replacement. Anyway, I am not here to go on and on about myself, I am here to share a delicious recipe for Pumpkin Cheesecake Cookies!
I used to make pumpkin cheesecake every year for the holidays, but after the egg allergy I haven’t even thought about it. I have no idea how to manage a cheesecake without eggs. (if you know, please let me know!) However, cookies I can manage without eggs, and these pumpkin cheesecake cookies taste phenomenal. Served cold just like cheesecake, you keep these stored in an airtight container inside the fridge, and pop them out when your ready to munch on one or two (or four!).
It’s a simple recipe that you can have ready in no time flat which makes these guys perfect for the holidays. I don’t know about you but I always have canned pumpkin and cream cheese on hand. So how do we make these simple Pumpkin Cheesecake Cookies?
- 8 ounces cream cheese, room temp.
- 1 stick of butter, room temp.
- 1/2 cup canned pumpkin
- 1 teaspoon vanilla
- 1 1/2 cups sugar
- 1 cup graham cracker crumbs, divided
- 2 cups flour
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- In a large bowl mix together your cream cheese, butter, pumpkin, and vanilla until no more lumps remain.
- Mix in the sugar, and set aside.
- In another bowl stir together your flour, pumpkin pie spice, cinnamon, and 1/2 cup graham cracker crumbs.
- Carefully add the dry ingredients to the wet, working in small batches, until mixed thoroughly.
- Using a inch melon baller, scoop into balls, and roll the balls in the remaining 1/2 cup graham cracker crumbs.
- Place balls on cookie sheet 1/2 to 3/4 inches apart.
- Bake for 15 minutes, remove from the oven and using a large flat bottomed coffee mug or mason jar, press the cookies flat.
- Bake for an additional 3 minutes.
- Allow to cool completely and store in an airtight container in the fridge.
- Serve cold, just as you would cheesecake.
Recipe was adapted from Center Cut Cook.
My name is Joanna, and I’m a chef-wannabe mom living in Florida. I’ve been a longtime blogger who decided to go full-time to share my passion, food! I have two daughters; Kayla and Kelsie. (Kelsie is the reason behind EMF) I’m married to my best friend, Zack. We’ve been together for almost 14 years. Everyday Made Fresh is my idea that I came up with after Kelsie was diagnosed with Eosinophilic Esophagitis in October 2013. Her diagnosis was all we needed to change our eating habits, and become more aware of what we were consuming.