Delicious chewy cookies that combine pumpkin and cheesecake flavors, using a unique cream cheese swirl for added richness. Perfectly spiced and ideal for the fall season.
1: Make cinnamon sugar by mixing cinnamon and sugar together.
2: Make cheesecake swirl by whisking together cream cheese, powdered sugar, vanilla bean paste, and salt.
3: Spread the cheesecake in a thin layer onto a parchment-paper-covered pan and freeze until solid.
4: Place canned pumpkin between paper towels and pat down to remove excess liquid.
5: Mix dry ingredients together.
6: Cream together butter, vanilla bean paste, and light brown sugar until light and fluffy.
7: Add in egg yolks.
8: Add dry ingredients and mix to combine.
9: Cut up the cheesecake layer and mix into the cookie dough.
10: Scoop cookies into even-sized balls (makes 12 XL cookies).
11: IMPORTANT: Place dough in the fridge for 24 hours to settle.
12: Preheat oven to 350 F.
13: Roll dough in cinnamon sugar.
14: Bake for 10-12 minutes until slightly underbaked.
