Pumpkin Cheesecake Cookies

In the bowl of a stand mixer fitted with the paddle, beat the cream cheese, sugar, and vanilla extract until creamy and combined.

Spread the pumpkin puree onto a large plate. Press a piece of paper towel on top to soak up excess moisture. Repeat at least four times until all excess moisture is removed. You should have about 1/4 cup (about 60g). Set aside.

In the same bowl used for the cheesecake filling (no need to clean), add the butter, brown sugar, pumpkin pie spice, malted milk powder, and salt. Beat on medium-high speed until pale and fluffy, 1 to 2 minutes.

Add the egg yolks and maple extract and beat until creamy and combined, about 1 minute.

Add the dried pumpkin and beat until creamy and combined, about 1 minute.

Add the flour, baking powder, and baking soda. Beat on the lowest speed until just combined.

Wrap the dough in plastic and flatten it into a disc. Freeze until firm, but not solid, about 30 minutes (or refrigerate overnight).

Transfer the cheesecake filling (still on parchment) to a cutting board and slice into small squares. Place it back on the quarter sheet pan (with parchment). Make sure the squares aren't all stuck together. Return to the freezer.

Preheat the oven to 350 F (175 C). Line two sheet pans with parchment paper.

Unwrap the pumpkin dough and place it on parchment-lined cutting board. Using a bench scraper (or a knife), chop the dough into small cubes.

In a medium bowl, add the pumpkin dough and cheesecake slices in alternating layers. Place a piece of plastic wrap on top and press everything down into the bowl.

Bake until puffed and tops are matte, about 13 minutes. Remove from the oven and, using a spatula, immediately flatten each cookie into a 3 1/2-inch round (this will force some interior raw dough to the surface).

Return to the oven and continue to bake until tops are matte, about 2 minutes (they should still feel soft to the touch). Let the cookies cool on the sheet pan for 10 minutes. Transfer cookies to a wire rack and cool completely.