Pumpkin Chai Cheesecake-Stuffed Cookies

• 份量: 19 servings
• 准备时间: 30 minutes
• 总时间: 1 hour 10 minutes

配料

8 oz cream cheese block (softened)

¼ cup pure maple syrup

¼ teaspoon kosher salt (such as Diamond Crystal)

1 teaspoon vanilla extract

1 cup butter

½ cup packed brown sugar

½ cup granulated sugar

2 large eggs (room temperature)

2 teaspoons pure vanilla extract

½ cup canned pumpkin purée

2½ cups all-purpose flour (312 grams) See Note 1)

1 tablespoon chai spice (I used Spicewalla)

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon kosher salt

步骤

Brown the butter: In a light-bottomed saucepan over medium heat, melt the butter, stirring occasionally with a heatproof spatula. As it melts, the butter will begin to bubble gently and then more wildly. Keep stirring, scraping along the bottom to prevent burning. Within a few minutes, the bubbles will grow smaller, the foam will turn golden, and you’ll notice a rich, nutty aroma. As soon as you start to see brown specks at the bottom, remove from heat immediately. It can burn fast from here. Pour the butter (including all the brown bits) into a shallow, heat-safe bowl and place it in the fridge to cool while you prepare the remaining ingredients.

Prepare the pumpkin: Line a clean kitchen towel with several layers of paper towels, then spoon the pumpkin purée on top. Fold the towel over and gently press to draw out excess liquid. Let it rest in the towel as you continue with the recipe. This step ensures your cookies bake up chewy, not cakey. If using only paper towels, you may need to press then replace the towels a few times, as they don’t absorb as efficiently as a cloth towel. When done, the pumpkin should measure about ¼ cup, roughly half of what you started with!

Make the cheesecake filling: In a stand mixer fitted with the paddle attachment, beat together the cream cheese, maple syrup, salt, and vanilla extract until smooth and creamy, about 2 minutes. Scoop about 19 small portions (roughly 2 teaspoons each) onto a parchment-lined tray and freeze until firm, about 30 minutes. You’ll use the stand mixer again for the cookie dough, no need to wash it first.

Mix the dry ingredients: In a separate bowl, whisk together the flour, chai spice, salt, baking soda, and baking powder. Set aside.

Make the cookie dough: Remove the browned butter from the fridge and add it to the stand mixer bowl, making sure to add all the brown bits from the bottom. Add the white sugar and brown sugar and beat on medium speed until light and fluffy, about 2–3 minutes. Add the eggs and vanilla extract, mixing until fully incorporated. Then add in the pressed pumpkin purée, mixing again until incorporated. Using a spatula, gently fold in the dry ingredients until no streaks of flour remain. The dough will be soft and fragrant.

Assemble the cookies: Scoop about 2 tablespoons of dough (a medium cookie scoop works well), flatten slightly in your palm, and place a frozen cheesecake round in the center. Wrap the dough around the filling and pinch to seal completely. (If small streaks of cheesecake peek through, don’t worry, it won’t affect the shape but they will appear marbled) Refrigerate for at least 30 minutes or up to three days.

Bake: Preheat the oven to 350°F (175°C). Place the shaped cookies on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake the cookies for 11–13 minutes, or until the edges are set and the centers still look slightly soft but not raw. Let the cookies rest on the baking sheet for 10 minutes, then transfer to a wire rack.

Serve and store: Enjoy the cookies warm, when the centers are gooey and fragrant, or store them in an airtight container for up to 5 days.