Serves 1
Directions
- 1Add butter and granulated sugar to a saucepan.
- 2Melt the butter and sugar in the saucepan.
- 3Pour the caramel mixture onto a parchment-lined baking sheet.
- 4Spread the caramel evenly and let it cool.
- 5Transfer the cooled caramel to a cutting board.
- 6Chop the cooled caramel into small pieces.
- 7Add cream cheese to a bowl.
- 8Mix the cream cheese with vanilla bean paste until smooth.
- 9Add the chopped caramel to the cream cheese mixture and mix.
- 10Spread the cheesecake-caramel mixture onto a parchment-lined baking sheet.
- 11Smooth the mixture evenly and chill.
- 12In a separate bowl, combine brown sugar, melted butter, and vanilla extract.
- 13Whisk the wet ingredients until well combined.
- 14Add pumpkin puree and egg yolk to the wet ingredients and mix.
- 15Incorporate all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice into the mixture.
- 16Mix until a dough forms.
- 17Break the chilled cheesecake-caramel mixture into pieces.
- 18Add the cheesecake-caramel pieces and white chocolate to the dough.
- 19Fold the cheesecake-caramel pieces and white chocolate into the dough.
- 20Scoop the dough onto a parchment-lined baking sheet using an ice cream scoop.
- 21Bake the cookies until golden brown.
Ingredients
- 1 stick butter
- 0.5 cup granulated sugar
- 8 ounces cream cheese
- vanilla bean paste
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg yolk
- 0.5 cup pumpkin puree
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 0.25 teaspoon allspice
- 1 cup white chocolate
- 0.5 cup toffee bits
Equipment
saucepanparchment paperbaking sheetcutting boardknifebowlspatulawhiskice cream scoop
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