About the Recipe
Nothing says Fall like gingersnaps. They're rich with spice, chewy and crunchy with bits of raw sugar sprinkled on top, and just so tasty! But even better than the perfect gingersnap is a gingersnap stuffed with pumpkin cheesecake. Suddenly a classic is turned on its head, and there's no going back!
Ingredients
Cheesecake Filling:
4 oz. cream cheese, at room temp.
2 Tbs. granulated sugar
1 Tbs. all-purpose flour
1/4 tsp. ground cinnamon
1/4 tsp. Kosher salt
1/4 cup pumpkin puree, pressed with a paper towel until excess moisture is absorbed
Gingersnaps:
1/2 cup unsalted butter, at room temp.
1/3 cup granulated sugar
1/3 cup dark brown sugar
1 large egg
2 Tbs. molasses
1 2/3 cup all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. Kosher salt
Raw sugar, for sprinkling
Preparation
Prepare the cheesecake filling: In a small bowl, mix to combine cream cheese and sugar. Add remaining ingredients and beat until smooth.
Use a 1 oz. scoop or Tbs. to portion scant Tbs. sized portions onto a parchment lined plate. You should have about 14. Refrigerate 30-45 min. until firm. In the meantime, make the cookie dough.
Line two baking sheets with parchment paper.
Prepare the gingersnaps: Beat to combine butter, sugar and brown sugar until smooth, 1 min. Add egg and beat to combine.
Add molasses, flour, baking soda, cinnamon, ginger and salt and beat until smooth. Use a 2 oz. scoop or portion 2" rounds of dough onto a prepared baking sheet. You should get about 14.
Chill 20-30 min. or until firm. (Note: if the baking sheet won't fit in your fridge, place onto a parchment lined plate instead)
Preheat oven to 375 °F.
Flatten one scoop of cookie dough and place one cheesecake round onto the center, bottom side up. Fold cookie dough around the cheesecake to cover, pinching the seam in the center when finished. Roll gently in your hands to seal completely. Place onto a baking sheet seam side down.
Continue with remaining dough, spacing cookies at least 1-2" apart. Generously sprinkle raw sugar onto each cookie.
Bake for 12-14 min. until crisp along the edges, but cookie dough still looks just slightly underbaked in center.
Cool on baking sheets. Pro tip: cookies are great warm, but in my opinion, even better when chilled (that cheesecake center is delicious cold and your cookies should still be nice and chewy and soft).