Biscoff Pumpkin Cheesecake Stuffed Cookies

Directions

1. Beat the filling cream cheese, 2 tablespoons sugar and 1/2 teaspoon vanilla until smooth. Spoon twelve equal mounds onto a parchment-lined plate. Freeze for 45 to 60 minutes, until firm enough to lift.
2. Spread the pumpkin puree across two layers of paper towel. Blot gently with another sheet to remove surface moisture, leaving about 1/4 cup (60 g) thick puree.
3. Beat the butter, brown sugar and 50 g granulated sugar for 2 minutes. Beat in the egg yolk, blotted pumpkin and 1 teaspoon vanilla.
4. Whisk the flour, cornstarch, cinnamon, ginger, nutmeg, baking soda and salt in another bowl. Stir into the butter mixture until a soft dough forms. Refrigerate for 45 minutes.
5. Heat the oven to 350 F (175 C). Line two baking sheets with parchment. Divide the dough into 12 equal portions, about 49 g each. Flatten each portion, place a frozen filling mound in the centre, then fold and pinch the dough around it to seal completely.
6. Roll the upper half of each dough ball in the Biscoff crumbs. Set six on each sheet, leaving at least 3 inches between them. Flatten very slightly to a thick puck.
7. Bake one sheet at a time for 13 to 16 minutes, until the edges have set and the tops look dry. Cool on the sheet for 15 minutes, then transfer to a rack for 15 minutes.
8. Warm the cookie butter for 10 to 15 seconds until it drizzles. Spoon thin ribbons over the cooled cookies.

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