Viral Pumpkin Cheesecake Cookies II Kalejunkie
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INGREDIENTS:
For the Cheesecake Filling
6 oz cream cheese, cold
3 tablespoon granulated white sugar
½ teaspoon vanilla
For the Pumpkin Cookies
½ cup canned pumpkin puree
1 ¾ cups all-purpose flour
1 tablespoon pumpkin pie spice
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, softened
1 cup light brown sugar
2 egg yolks, at room temperature
2 teaspoon vanilla
RECIPE:
Hi, I’m Nicole Modic, J.D., a food blogger, recipe developer, soon-to-be cookbook author (October 2022), former lawyer, and boy mama. KALEJUNKIE® is a blog where you find the very best healthy food on the web. From sweet treats, to killer savory recipes, how-to guides, and my approach to food, there is something for everyone!
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Yummy Pumpkin Recipe - How to Make a Cheesecake Stuffed Chocolate Chip Pumpkin Loaf - MANCAKE
If you’re like me, than you have those days where you just crave pumpkin something! Let me introduce you to me simple, perfect for beginners, cream cheese stuffed, chocolate chip covered pumpkin loaf!
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Howdy! My name is Dan, creator & sort of charming host of MANCAKE! Dad to my Corgi-Jack Gwennie & avid baker. Far from a lot of bakers out there, I don't have kitchen memories with my mom. I don’t have treasured heirloom recipes, & I had absolutely no background in baking before I found my passion for it at 23.
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Pumpkin Cheesecake Cookies (STUFFED!)
These pumpkin cookies are stuffed with a cream cheese filling and loaded with gooey chocolate chips. Plus, they’re naturally eggless and can easily be made vegan.
FULL RECIPE:
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Pumpkin Cheesecake Brownies
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I'm on a constant mission to help everyone realize homemade, made from scratch brownies are always better than a box mix. If you need more swaying, these pumpkin cheesecake brownies are always a win! A delicious, fudgy brownie and spiced pumpkin cheesecake. Happy fall!
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Ingredients:
For the pumpkin cheesecake filling
- 8 oz cream cheese, softened
- 1/2 cup brown sugar
- 1 egg
- 1 cup pumpkin pureé
- 1 tsp vanilla extract
- 2 tbsp heavy cream
- 1 tsp cinnamon
- 1/4 tsp allspice
For the brownies
- 1 cup melted butter
- 1 cup white granulated sugar
- 1 cup brown sugar
- 2 tsp vanilla extract
- 3 eggs
- 3/4 cup cocoa
- 1 1/4 cups flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 cup bittersweet chocolate chips
Instructions:
- Preheat oven to 350°F.
For the cheesecake filling
- In a medium bowl, fold the cream cheese until smooth to ensure it is soft.
- Add bown sugar and stir until dissolved.
- Mix in the egg and pumpkin.
- Fold in the vanilla, cream, cinnamon, and allspice until smooth. Set aside.
For the brownies
- Whisk together the melted butter and sugars in a large bowl.
- Add the vanilla and eggs, whisking to incorporate.
- Sift in the cocoa and flour to ensure there are no lumps. Add salt and baking powder. Fold until no dry streaks remain then fold in chocolate chips.
- Prepare a 9×13 baking pan by spraying with nonstick baking spray. Line with one layer of parchment and spray parchment.
- Pour half the brownie batter in the prepared pan and spread to an even layer. Pour cheesecake filling over brownie batter and spread evenly. Place remaining brownie batter on top of cheesecake layer, filling in clumps evenly.
- Using a table knife, make figure-eight drawings all over the brownies, making sure the knife is touching the bottom of the pan. Do not worry about being too aggressive.
- Bake in preheated oven until the center jiggles slightly and the edges are set, 45-60 minutes.
- Remove from oven and cool completely, about 4 hours.
- Using parchment sling, remove brownies from pan and cut into squares. Store in an airtight container in the refrigerator up to one week or in the freezer up to four weeks.
ooey gooey chewy pumpkin cookies ???? link in description!
Recipe:
Pumpkin Cookies *addicting* #shorts #pumpkincookies
#shorts #pumpkincookies #fallbaking
These pumpkin cookies will change your life and I'm not exaggerating. MAKE THEM RIGHT NOW!!! and let me know what you think :)
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In this video Nicole Renard shows you how to make the fluffiest, softest, easy pumpkin cookies for fall.
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