Pumpkin Cheesecake Cookies Recipe – Birchberry

Name: Pumpkin Cheesecake Cookies Recipe – Birchberry
Total time: 126 min
Ingredients: 170 g (¾ brick / 6oz) full-fat cream cheese, softened to room temperature (68–72°F); 40 g (⅓ cup) powdered sugar; ½ tsp vanilla extract; ⅛ tsp salt; 50 g (¼ cup) granulated sugar; 1 tsp ground cinnamon; ¼ tsp ground nutmeg; ¼ tsp ground ginger; 226 g (1 cup / 2 sticks) salted butter (browning will reduce to ¾ cup); 270 g (2¼ cups) all-purpose flour; 5 g (1 tsp) baking soda; 2 tsp ground cinnamon; ½ tsp ground nutmeg; ½ tsp ground ginger; ¼ tsp ground turmeric; ¼ tsp ground cloves; ¼ tsp ground allspice; ½ tsp salt; 150 g (¾ cup) light brown sugar; 120 g (½ cup) pumpkin puree, room temperature (not pumpkin pie filling); 1 large egg yolk, room temperature; 30 ml (2 Tbsp) maple syrup; 8 g (2 tsp) vanilla extract

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Ingredients

170 g (¾ brick / 6oz) full-fat cream cheese, softened to room temperature (68–72°F)
40 g (⅓ cup) powdered sugar
½ tsp vanilla extract
⅛ tsp salt
50 g (¼ cup) granulated sugar
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
226 g (1 cup / 2 sticks) salted butter (browning will reduce to ¾ cup)
270 g (2¼ cups) all-purpose flour
5 g (1 tsp) baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground turmeric
¼ tsp ground cloves
¼ tsp ground allspice
½ tsp salt
150 g (¾ cup) light brown sugar
120 g (½ cup) pumpkin puree, room temperature (not pumpkin pie filling)
1 large egg yolk, room temperature
30 ml (2 Tbsp) maple syrup
8 g (2 tsp) vanilla extract