How does this differ from the first pumpkin cheesecake cookie?

This most specific individual second version features the most gorgeous and the most dramatically visible individual open-faced maple cream cheese swirl piped over the most individual flattened cookie top before baking rather than the most hidden individual frozen cream cheese center approach — producing the most dramatically different individual visual presentation where the most individual cream cheese swirl is the most beautifully visible and the most prominently displayed rather than the most hidden inside.

Why press the dough flat before adding the cream cheese swirl?

Pressing each individual chilled dough ball into the most flat individual disc before adding the most individual cream cheese swirl provides the most proper individual flat individual canvas for the most beautifully defined and the most cleanly visible individual swirl pattern — the most flat individual surface allows the most individual cream cheese swirl to remain the most beautifully visible and the most properly defined on the most individual cookie surface throughout the most entire individual baking process.

Can I use a sugar substitute in the cream cheese swirl?

Pure individual monk fruit sweetener substitutes directly for the most individual powdered sugar in the same most individual quantity for the most individually reduced-sugar individual maple cream cheese swirl topping. The most individual texture and the most individual consistency of the most individual cream cheese swirl remains the most beautifully smooth and the most properly pipeable with the most individual monk fruit sweetener substitution.

Pumpkin Cheesecake Cookie Recipe Easy Brown Butter Swirl Top

Name: Pumpkin Cheesecake Cookie Recipe The Most Easy Brown Butter Pumpkin Maple Cream Cheese Swirl Top Cinnamon Sugar Individual Fall Cookie
Prep time: 20 min
Cook time: 12 min
Total time: PT-497328H23M25S
Cuisine: American
Ingredients: 3/4 cup Pure Pumpkin Puree squeezed dry; 1/2 cup Unsalted Butter browned and cooled; 3/4 cup Packed Brown Sugar; 1/4 cup Granulated Sugar; 1 large Egg room temperature; 1 tsp Pure Vanilla Extract; 1 3/4 cups All-Purpose Flour; 1 1/2 tsp Pumpkin Pie Spice; 1 tsp Ground Cinnamon; 3/4 tsp Baking Soda; 1/2 tsp Salt; 6 oz Full-Fat Brick-Style Cream Cheese room temperature for swirl; 1/4 cup Powdered Sugar for swirl; 1 tbsp Pure Maple Syrup; 1/2 tsp Pure Vanilla Extract for swirl; 3 tbsp Granulated Sugar for rolling; 1 tsp Ground Cinnamon for rolling

Description

The most extraordinary open-faced Pumpkin Cheesecake Cookie Recipe made by squeezing 3/4 cup pumpkin puree dry with paper towels browning 1/2 cup butter in light-colored saucepan 5 to 7 minutes until golden brown cooling 20 to 30 minutes until spreadable beating with 3/4 cup packed brown sugar and 1/4 cup granulated sugar 2 minutes adding 1 room temperature egg 1 tsp vanilla and squeezed-dry pumpkin adding 1 3/4 cups flour 1 1/2 tsp pumpkin pie spice 1 tsp cinnamon 3/4 tsp baking soda and 1/2 tsp salt on low just combined refrigerating 20 minutes beating 6 oz room temperature cream cheese 1/4 cup powdered sugar 1 tbsp maple syrup and vanilla smooth transferring to piping bag mixing 3 tbsp sugar and 1 tsp cinnamon preheating oven to 375°F scooping balls rolling in cinnamon sugar pressing each flat to 1/2 inch disc piping cream cheese swirl over center swirling with toothpick baking 10 to 12 minutes until edges golden and cream cheese swirl slightly golden cooling 5 minutes on sheet. A completely perfect chewy brown butter squeezed pumpkin maple cream cheese swirl cinnamon sugar fall cookie recipe.

Ingredients

Scale

3/4 cup Pure Pumpkin Puree squeezed dry

1/2 cup Unsalted Butter browned and cooled

3/4 cup Packed Brown Sugar

1/4 cup Granulated Sugar

1 large Egg room temperature

1 tsp Pure Vanilla Extract

1 3/4 cups All-Purpose Flour

1 1/2 tsp Pumpkin Pie Spice

1 tsp Ground Cinnamon

3/4 tsp Baking Soda

1/2 tsp Salt

6 oz Full-Fat Brick-Style Cream Cheese room temperature for swirl

1/4 cup Powdered Sugar for swirl

1 tbsp Pure Maple Syrup

1/2 tsp Pure Vanilla Extract for swirl

3 tbsp Granulated Sugar for rolling

1 tsp Ground Cinnamon for rolling

Instructions

1. Squeeze pumpkin puree dry with paper towels. Set aside.

2. Brown butter in light-colored saucepan 5 to 7 minutes until golden brown and nutty. Cool 20 to 30 minutes.

3. Beat cooled brown butter with both sugars 2 minutes. Add egg, vanilla, and squeezed-dry pumpkin. Mix combined.

4. Add flour, spices, baking soda, and salt on low just combined. Refrigerate 20 minutes.

5. Beat cream cheese, powdered sugar, maple syrup, and vanilla smooth. Transfer to piping bag.

6. Mix rolling sugar and cinnamon. Preheat oven to 375°F 190°C.

7. Scoop balls. Roll in cinnamon sugar. Place 2 to 3 inches apart. Press each flat to 1/2 inch disc.

8. Pipe cream cheese swirl over center. Swirl gently with toothpick.

9. Bake 10 to 12 minutes until edges golden and swirl slightly set and golden.

10. Cool 5 minutes on sheet. Transfer to rack.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert, Cookies, Pumpkin, Fall
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 190
Sugar: 15g
Sodium: 125mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 3g
Cholesterol: 32mg

Keywords: pumpkin cheesecake cookie recipe, easy brown butter pumpkin cheesecake cookie recipe maple cream cheese swirl top cinnamon sugar, best open-faced pumpkin cheesecake swirl cookies, chewy brown butter squeezed pumpkin maple cream cheese swirl cinnamon sugar fall cookie