Pumpkin Cheesecake Chunk Cookies
are chewy spiced pumpkin cookies loaded with white chocolate cream cheese bark and rolled in cinnamon sugar.
Servings 15 cookies
Ingredients
Cream Cheese Bark
- 6 ounces 170g full fat cream cheese, softened
- 4 ounces 113g white chocolate, melted and slightly cooled
- 2 teaspoons 12g vanilla bean paste or 1 teaspoon (4g) vanilla extract
- Pinch of salt
Cookie Dough
- ¾ cup 170g unsalted butter, melted and cooled
- ½ cup 100g granulated sugar
- ½ cup 107g packed brown sugar
- 1 large egg 50g
- 1 large egg yolk 18g
- 1 teaspoon 4g vanilla extract
- ½ cup 113g canned pumpkin
- 1¾ cups 210g all purpose flour
- 1 teaspoon 6g salt
- 1 teaspoon 3g cinnamon
- 2 teaspoons 5g pumpkin pie spice
- ½ teaspoon 3g baking soda
- ¾ teaspoon 3g baking powder
Cinnamon Sugar Coating
- ½ cup 100g granulated sugar
- 1 tablespoon 8g cinnamon
Instructions
- In a medium to small bowl, add the white chocolate and place in the microwave starting at 30 seconds, pull out and stir, place in the microwave for 15 second increments until the chocolate has fully melted and is nice and smooth.4 ounces 113g white chocolate, melted and slightly cooled
- Line a half sheet pan with parchment paper. In a medium bowl, use a small spatula to fold the softened cream cheese until smooth and creamy. Add the melted and slightly cooled white chocolate, vanilla, and a pinch of salt, and stir until fully combined. It should be smooth.6 ounces 170g full fat cream cheese, softened, 2 teaspoons 12g vanilla bean paste or 1 teaspoon (4g) vanilla extract, Pinch of salt
- With a small offset spatula, spread the mixture into a thin, even layer on the parchment. Freeze for at least 1 hour, until firm. While the bark freezes, blot the pumpkin so it has time to dry out.
- Line a medium plate with a paper towel. Spoon the canned pumpkin onto a thin napkin or cheesecloth and gently squeeze out all the water and moisture. This will take about 2 to 3 minutes. You want it to resemble playdough. Do not skip this step! Removing the extra moisture is what makes these cookies super chewy instead of cakey. Spread the pumpkin on the lined plate and let it sit until you're ready to make the dough.½ cup 113g canned pumpkin
- When the bark is hard, peel it off the parchment paper and chop it into 1 inch squares. Place the pieces back on the parchment and return them to the freezer until you're ready to add them to the dough.¾ cup 170g unsalted butter, melted and cooled, ½ cup 100g granulated sugar, ½ cup 107g packed brown sugar
- In a large bowl, whisk the melted and cooled butter, granulated sugar, and brown sugar until combined. Add the egg, egg yolk, and vanilla and whisk for 30 to 45 seconds until smooth. Stir in the blotted pumpkin. It might look a little chunky, but that's okay. Once you add the flour, it will smooth out.1 large egg, 1 large egg yolk, 1 teaspoon 4g vanilla extract
- Add the flour, salt, cinnamon, pumpkin pie spice, baking powder, baking soda, and cream cheese bark. Fold with a spatula until just combined and no streaks of flour remain. Be gentle, since you don't want to mix the cream cheese into the dough.1¾ cups 210g all purpose flour, 1 teaspoon 6g salt, 1 teaspoon 3g cinnamon, 2 teaspoons 5g pumpkin pie spice, ½ teaspoon 3g baking soda, ¾ teaspoon 3g baking powder
- Scoop 3 tablespoon portions of dough and roll them into balls. Cover and chill for 30 minutes.
- Preheat the oven to 350°F and line baking sheets with parchment paper. In a small bowl, mix the ½ cup granulated sugar and 1 tablespoon cinnamon.½ cup 100g granulated sugar, 1 tablespoon 8g cinnamon
- Once the dough balls have chilled, roll each one in the cinnamon sugar. Place on the baking sheets about 2 inches apart.
- Bake for 13 to 15 minutes, until the edges are set and the centers still look slightly soft. Let cool on the pan for 5 to 10 minutes before moving to a wire rack.