Pumpkin Cheesecake Cookies

• 1 1/4 cup crushed graham crackers (1 sleeve)
• 1 cup flour
• 1 1/2 tsp baking powder
• 8 Tbsp room temperature unsalted butter
• 1/2 cup packed brown sugar
• 1 egg seperated
• 6 Tbsp softened cream cheese
• 3 Tbsp Pumpkin pie mix
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• pinch cloves
• 1/4 cup white sugar
• 1/2 tsp vanilla extract
• caramel sauce

Preheat oven to 350 degrees. In a large bowl,mix graham cracker crumbs, flour and baking powder. In another bowl, beat together softened butter, egg white and brown sugar. Add this mixture to graham cracker bowl and blend until just combined. In a 3rd bowl, beat together softened cream cheese, white sugar, egg yolk, pumpkin pie mix, cinnamon, nutmeg, cloves and vanilla. Set aside. Using a small ice cream scoop, scoop out about 2 Tbsp dough and place on nonstick or parchment lined baking sheet. Flatten dough slightly, pressing your thumb in the center to create a small bowl shape. Repeat until dough is used up. Spoon a bit of the cream cheese mixture in the indented area. Bake about 12 minutes or until cookies are lightly golden and filling is barely set. Cool for 5 minutes before removing, then cool completely on a baking rack. Drizzle caramel sauce atop cookies. Serve.