Chewy Pumpkin Cheesecake Cookies

A recipe for chewy pumpkin cheesecake cookies, perfect for the Halloween season.

By @sendnoods

Original recipe source

Cook time: 60 minutes

Servings: 12

Ingredients

• 0.5 cup cane sugar
• 1 tbsp cinnamon
• 1 package cream cheese
• 0.33 cup powdered sugar
• 2 tsp vanilla bean paste
• 0.5 tsp salt
• 0.5 cup dried out canned pumpkin
• 1.75 cups AP flour
• 1.5 tsp salt
• 1 tsp cinnamon
• 0.5 tsp ginger
• 1 tbsp pumpkin pie spice
• 0.5 tsp baking soda
• 0.5 tsp baking powder
• 170 grams butter browned & brought back to room temperature
• 1 tsp vanilla bean paste
• 1 cup light brown sugar
• 2 pcs room temperature egg yolks

Instructions

1. Make cinnamon sugar by mixing cinnamon and sugar together.
2. Make cheesecake swirl by whisking together 1 package of cream cheese, 1/3 cup powdered sugar, 2 teaspoon vanilla bean paste and 1/2 teaspoon salt.
3. Spread the cheesecake in a thin layer onto a pan that will fit into your freezer that is covered in parchment paper. Place in freezer until frozen solid.
4. Place canned pumpkin between paper towels and continuously pat down until most of the liquid comes out. Let this sit out on the counter for 2 hours to dry out further.
5. Mix dry ingredients together.
6. Cream together 170 grams butter browned & brought back to room temperature (3/4 cup after browned), 1 tsp vanilla bean paste, 1 cup light brown sugar until light and fluffy.
7. Add in egg yolks.
8. Add dry ingredients and mix to combine.
9. Working quickly cut up your cheesecake layer and then put into cookie dough mixture. Stir to combine.
10. Scoop cookies into even sized balls (makes 12 XL cookies).
11. IMPORTANT: place dough in fridge for 24 hours to settle.
12. Preheat oven to 350 F.
13. Roll dough in cinnamon sugar.
14. Bake for 10-12 minutes depending on your oven. You want these slightly underbaked, if you overtake them they can start to get cakey.