Go Back

Pumpkin Cheesecake Cookie Pie

Marisa
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 10

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. 

Notes

If you do not have pumpkin-flavored cream cheese, you can always use plain cream cheese! Simply increase both the pumpkin pie spice and cinnamon to 1 tsp. eachÂ