Thursday, October 20, 2011

Chewy Pumpkin Cheesecake Cookies

Time for this week's rockin' pumpkin recipe!


Have you ever tried a recipe for a cookie, but it turns out like a little baby cake?


It seems like every pumpkin cookie recipe out there turns into a miniature pumpkin cake once it's baked. Or a whoopie pie. If I wanted to eat cake, I would make cake!






However, Jessica over at How Sweet It Is has perfected the chewy pumpkin cookie with crispy edges.


The secret?




Pumpkin butter, not pumpkin puree. 


You still get that sweet pumpkin-y flavor, but none of the puffiness. (Real scientific, I know.)


I had some leftover cheesecake from making Red Velvet Cheesecake cupcakes earlier this week, and I wondered how it would taste inside the cookies. You know, instead of chocolate chips or white chocolate chips?






I diced up the leftover cheesecake into super small chunks.






And froze them for about 20 minutes before folding them into the dough so they wouldn't get smooshed too much.




The verdict? 




Delicious!! The best pumpkin cookie I've ever had. Pumpkin and cheesecake were meant to be together. And these cookies are the perfect combination of crispy edges and chewy centers. I'm thinking I'll be making an ice cream cookie sandwich tonight...



Chewy Pumpkin Cheesecake Cookies


  • ¾ cup butter, melted and cooled
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • ½ cup pumpkin butter
  • 2 ½ cups all-purpose flour
  • 3 tablespoons cornstarch
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  •  teaspoons cinnamon
  • ½ teaspoon cloves
  • pinch ginger
  •  cups frozen chopped cheesecake, (or chocolate chips)

Method

Preheat oven to 350*F.

Combine flour, cornstarch, baking soda, salt, cinnamon, cloves, and ginger in small bowl. In large bowl, combine butter and sugars until smooth. Add egg, egg yolk, and vanilla extract until combined. Stir in pumpkin butter until smooth. Gradually add flour mixture until incorporated. It will be thick! Fold in cheesecake chunks (or chocolate chips). Refrigerate 30 minutes to 1 hour.

Drop dough by spoonfuls onto greased baking sheet. Bake in preheated oven 10-12 minutes until edges have set. Let cool for 5-10 minutes on baking sheet before removing to cooling racks.

Source: Slightly adapted from How Sweet It Is

10 comments:

Alissa said...

I think this maybe on the verge of TMI, but Ian and I made pumpkin cheesecake the day he kissed me for the first time. I am going to add this to the list of recipes I want to try next year. They look delicious!

Have Your Way said...

uhhh YUMMY!

Sara said...

@Alissa - definitely not TMI!! Now anything else 'first', I don't know...

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