Is there anything better than a warm, gooey, hot-out-of-the-oven chocolate chip cookie? I know, I know… it’s hard to beat that. However, I think I can confidently say this recipe totally tops regular old chocolate-chip cookies. Why is that? Because it’s:
- Stuffed with a creamy cheesecake layer, and
- Is pumpkin spice-flavored!
That’s right! You definitely don’t want to miss this recipe!
Anyone who knows me knows that I’m a huge sucker for anything pumpkin-flavored. So one day when my cookie cravings struck, I decided to take things up a notch and pumpkin-ify my cookie. (If that’s not a word already, I’m starting a petition to make it one!)
But wait, it gets better than just pumpkin chocolate chip cookies. I also decided to add a cheesecake layer in the middle, using what? Pumpkin cream cheese, of course! I mean, if you’re going to pumpkin-ify things, you might as well make it double pumpkin-y, right??
To make these, you’ll need two separate bowls: one for the cookie dough and one for the cheesecake filling. Once you have both mixtures prepared and ready to go, divide the cookie dough mixture in half and press it down onto the bottom of your greased skillet (or in my cake, greased pie plate).
Next, pour all of the cream cheese mixture on top and jiggle the dish around a bit until it’s smooth and completely covering the cookie layer.
Lastly, press the remaining cookie dough on top of the cheesecake filling. To do this, I’ve found that it’s easiest to take small chunks of cookie dough, flatten them out with your palms, and then place it gently over the cheesecake layer. It’ll end up looking like a bunch of patches, but trust me, it will still taste great!Once the cookie cake is browned around the edges and lightly browned on top, it’s time to remove it from the oven and place it somewhere to cool. Now if you’re really impatient and need to dig in, then go for it. However, from past experiences, I’ve found that letting it cool at least one hour before slicing gives you the best experience. This way it’s still warm and gooey, yet it won’t fall apart on you and it won’t burn your tongue.
When you are ready to dig in, brace yourselves for a burst of flavor and gooeyness. The cheesecake layer adds a dense, chewy texture to the cookie, and it’s almost as if you’re eating a cookie combined with a pumpkin pie. It’s hard to describe, so my only advice is to try it out for yourself to see what I’m talking about!
And if you don’t have pumpkin cream cheese at home, then no worries. You can always:
- Use regular cream cheese
- Get creative by adding a bit of pumpkin pie spice and/or canned pumpkin to regular cream cheese.
- Buy some of my favorite cream cheese, Melanie’s Medleys, on their website!
The same thing goes for cinnamon chips: if you can’t find these at your store, you can always use chocolate chips, white chocolate chips, or whatever else you can find.
Happy pumpkin season everyone! Enjoy 🙂
Pumpkin Cheesecake Cookie Pie
Ingredients
- 1/2 cup (1 stick) unsalted butter softened to room temperature
- 1/4 cup sugar
- 3/4 cup brown sugar packed
- 1 egg
- 1/2 tsp. vanilla extract
- 1/2 tsp. maple extract or an additional 1/2 tsp. vanilla
- 1 1/2 cups flour
- 1/4 tsp. baking soda
- 1 heaping tsp. ground cinnamon
- 1/2 heaping tsp. pumpkin pie spice
- 3/4 cup cinnamon baking chips optional
Cheesecake Layer
- 8 ounces pumpkin-flavored (or plain) cream cheese softened to room temperature
- 1 egg
- 1/4 cup sugar
- 1 tsp. vanilla extract
- 1/2 tsp. pumpkin pie spice
- 1/2 tsp. ground cinnamon
Instructions
- Preheat the oven to 350 degrees F. Grease a 9 or 10″ pie plate with non-stick spray. You can also use a cast-iron skillet, if desired.
- Cheesecake layer: use an electric mixer to combine all the ingredients. Mix for 1-2 minutes, until light and airy.
- Cookie dough: use an electric mixer to cream the butter and sugars until light and fluffy. Add the egg and extracts, and continue to mix until everything is well-incorporated. Slowly add the dry ingredients and mix well. If using, fold in the cinnamon chips.
- Divide the cookie dough mixture in half. Press half of the mixture into the bottom of the pie plate, pressing down well and making sure the whole pie plate is covered.
- Pour all of the cheesecake filling over top of the cookie dough and spread until smooth.
- Take small chunks of the remaining cookie dough and flatten them slightly with the palms of your hands. Lay the pieces on top of the cheesecake mixture, being sure to cover all (or the majority) of the cheesecake layer.
- Optional: sprinkle with additional pumpkin pie spice or cinnamon chips, if desired.
- Bake for 35-40 minutes, or until the edges are crispy and the top is golden brown. Rotate the cookie halfway through to ensure even baking.
- Remove the cookie from the oven and allow to cool for at least 60 minutes before slicing.
