Pumpkin Toffee Cheesecake Cookies

Serves 1
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Directions

  1. 1Add butter and granulated sugar to a saucepan.
  2. 2Add butter and granulated sugar to a saucepan.
  3. 3Add butter and granulated sugar to a saucepan.
  4. 4Melt the butter and sugar in the saucepan.
  5. 5Melt the butter and sugar in the saucepan.
  6. 6Melt the butter and sugar in the saucepan.
  7. 7Pour the caramel mixture onto a parchment-lined baking sheet.
  8. 8Pour the caramel mixture onto a parchment-lined baking sheet.
  9. 9Pour the caramel mixture onto a parchment-lined baking sheet.
  10. 10Spread the caramel evenly and let it cool.
  11. 11Spread the caramel evenly and let it cool.
  12. 12Spread the caramel evenly and let it cool.
  13. 13Transfer the cooled caramel to a cutting board.
  14. 14Transfer the cooled caramel to a cutting board.
  15. 15Transfer the cooled caramel to a cutting board.
  16. 16Chop the cooled caramel into small pieces.
  17. 17Chop the cooled caramel into small pieces.
  18. 18Chop the cooled caramel into small pieces.
  19. 19Add cream cheese to a bowl.
  20. 20Add cream cheese to a bowl.
  21. 21Add cream cheese to a bowl.
  22. 22Mix the cream cheese with vanilla bean paste until smooth.
  23. 23Mix the cream cheese with vanilla bean paste until smooth.
  24. 24Mix the cream cheese with vanilla bean paste until smooth.
  25. 25Add the chopped caramel to the cream cheese mixture and mix.
  26. 26Add the chopped caramel to the cream cheese mixture and mix.
  27. 27Add the chopped caramel to the cream cheese mixture and mix.
  28. 28Spread the cheesecake-caramel mixture onto a parchment-lined baking sheet.
  29. 29Spread the cheesecake-caramel mixture onto a parchment-lined baking sheet.
  30. 30Spread the cheesecake-caramel mixture onto a parchment-lined baking sheet.
  31. 31Smooth the mixture evenly and chill.
  32. 32Smooth the mixture evenly and chill.
  33. 33Smooth the mixture evenly and chill.
  34. 34In a separate bowl, combine brown sugar, melted butter, and vanilla extract.
  35. 35In a separate bowl, combine brown sugar, melted butter, and vanilla extract.
  36. 36In a separate bowl, combine brown sugar, melted butter, and vanilla extract.
  37. 37Whisk the wet ingredients until well combined.
  38. 38Whisk the wet ingredients until well combined.
  39. 39Whisk the wet ingredients until well combined.
  40. 40Add pumpkin puree and egg yolk to the wet ingredients and mix.
  41. 41Add pumpkin puree and egg yolk to the wet ingredients and mix.
  42. 42Add pumpkin puree and egg yolk to the wet ingredients and mix.
  43. 43Incorporate all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice into the mixture.
  44. 44Incorporate all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice into the mixture.
  45. 45Incorporate all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice into the mixture.
  46. 46Mix until a dough forms.
  47. 47Mix until a dough forms.
  48. 48Mix until a dough forms.
  49. 49Break the chilled cheesecake-caramel mixture into pieces.
  50. 50Break the chilled cheesecake-caramel mixture into pieces.
  51. 51Break the chilled cheesecake-caramel mixture into pieces.
  52. 52Add the cheesecake-caramel pieces and white chocolate to the dough.
  53. 53Add the cheesecake-caramel pieces and white chocolate to the dough.
  54. 54Add the cheesecake-caramel pieces and white chocolate to the dough.
  55. 55Fold the cheesecake-caramel pieces and white chocolate into the dough.
  56. 56Fold the cheesecake-caramel pieces and white chocolate into the dough.
  57. 57Fold the cheesecake-caramel pieces and white chocolate into the dough.
  58. 58Scoop the dough onto a parchment-lined baking sheet using an ice cream scoop.
  59. 59Scoop the dough onto a parchment-lined baking sheet using an ice cream scoop.
  60. 60Scoop the dough onto a parchment-lined baking sheet using an ice cream scoop.
  61. 61Bake the cookies until golden brown.
  62. 62Bake the cookies until golden brown.
  63. 63Bake the cookies until golden brown.

Ingredients

  • 1 stick butter
  • 1 stick butter
  • 1 stick butter
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 0.5 cup granulated sugar
  • 8 ounces cream cheese
  • 8 ounces cream cheese
  • 8 ounces cream cheese
  • vanilla bean paste
  • vanilla bean paste
  • vanilla bean paste
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 0.5 cup pumpkin puree
  • 0.5 cup pumpkin puree
  • 0.5 cup pumpkin puree
  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 0.5 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon cinnamon
  • 1 teaspoon cinnamon
  • 0.25 teaspoon nutmeg
  • 0.25 teaspoon nutmeg
  • 0.25 teaspoon nutmeg
  • 0.25 teaspoon allspice
  • 0.25 teaspoon allspice
  • 0.25 teaspoon allspice
  • 1 cup white chocolate
  • 1 cup white chocolate
  • 1 cup white chocolate
  • 0.5 cup toffee bits
  • 0.5 cup toffee bits
  • 0.5 cup toffee bits

Equipment

saucepanparchment paperbaking sheetcutting boardknifebowlspatulawhiskice cream scoop