Step 1
Line a baking sheet with parchment paper. Set aside.
Step 2
In a medium bowl, combine cubed cream cheese, the Redpath® Icing Sugar, and vanilla extract. Mix on slow speed just until combined.
Step 3
Increase the speed to medium-high and cream together until filling is creamy and fluffy; about 2 minutes.
Step 4
Divide the cream cheese mixture into 24 portions (see Chef’s Tips), about 2 teaspoons each, and place onto the lined baking sheet. Place into the freezer until firm; at least 1 hour.
Step 1
Line a fine-mesh sieve or strainer with paper towels and place over a bowl. Scoop about a cup of the canned pumpkin purée onto the paper towels and place additional paper towels over the purée to remove excess moisture. Gently press and blot with paper towels until moisture is no longer transferred onto the paper towels. Measure out ½ cup and 2 tablespoons (153 g) of the blotted pumpkin purée.
Step 2
In a medium bowl, whisk together flour, pumpkin spice, salt, baking powder, and baking soda until well combined.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, cream together the Redpath® Golden Yellow Sugar and butter until smooth and creamy; about 2 minutes.
Step 4
Add in the pumpkin purée and vanilla extract. Cream together until thoroughly combined.
Step 5
Add in the dry ingredients and mix on low speed until just combined and no streaks of flour remain.
Step 6
Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
Step 7
Using a small trigger-style scoop, scoop and divide dough into 24 portions and place onto one of the baking sheets. Place into the fridge to chill; 20 minutes.
Step 8
Evenly flatten each dough portion in the palm of your hand, place a frozen cheesecake portion into the middle of the dough, cover the cheesecake ball with the surrounding dough, and roll into a round. Place back onto the baking sheet. Repeat process with the remaining dough and cheesecake balls. Place into the fridge to chill; 10 minutes.
Step 9
Place the chilled cookies, spaced about 2 inches apart, onto a parchment-lined baking sheet. With the palm of your hand or the bottom of a drinking glass, gently press down on the tops of each cookie ball until about ½-inch thick.
Step 10
Place baking sheet into the preheated oven and bake for 12 to 15 minutes or until cookie edges are golden brown and set. Remove from oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely.
Step 11
Using parchment paper to separate layers, store completely cooled cookies in an airtight container in the fridge for up to 2 weeks or in the freezer for up to a month.
*You can make your own version of pumpkin spice by mixing the spices (omitting salt) from the Pumpkin Cheesecake Trifle with Brown Sugar Whipped Cream.
*Leftover canned pumpkin purée can be added to smoothies or used in other recipes, including Pumpkin Spice Cold Brew and Pumpkin Spice and Apple Cocktail.
*Redpath® Dark Brown Sugar can be used instead of the Redpath® Golden Yellow Sugar. Note that the resulting cookies may be darker in colour and have a more pronounced caramel flavour.
