Pumpkin Cheesecake Cookie Dough Bars
 
 
Ingredients
  • For the Cookie Dough:
  • 14 tablespoons unsalted butter (1¾ sticks)
  • 350 grams (1 ¾ cups) packed dark brown sugar
  • 300 grams (about 2 cups) gluten free cookie flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¾ teaspoon xanthan gum
  • 2 tablespoons nonfat dry milk powder
  • ½ teaspoon table salt
  • 1 large egg
  • 1 large egg yolk
  • 1 tablespoon vanilla extract
  • ¾ cups pecans, toasted and roughly chopped
  • For the Cheesecake:
  • 8 oz. cream cheese, softened
  • ¼ cup (53 g.) dark brown sugar
  • 1 large egg
  • ¼ cup pumpkin puree
  • ½ teaspoon vanilla extract or vanilla bean paste
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground ginger
Instructions
  1. For the cookie dough, heat the butter in a pan over medium-high heat until melted. Continue to cook the butter until it is browned a dark golden color and smells nutty, about 2 to 4 minutes. Transfer the browned butter to a large bowl and let it rest for 15 min.
  2. Mix flour, baking soda, baking powder, xanthan gum and milk powder in a bowl. Add brown sugar and salt to cooled butter and mix until there are no lumps. Add egg, yolk, and vanilla to butter mixture and mix well, then add flour mixture and mix until just combined. Stir in the pecans. Refrigerate the cookie dough for at least 2 hours.
  3. Preheat oven to 350 degrees F.
  4. For the cheesecake filling, beat together the cream cheese, dark brown sugar, egg, pumpkin, vanilla and spices using a stand or handheld mixer.
  5. Line an 8x8 baking pan with parchment paper and place about half of the cookie dough (it doesn’t have to be exact!) in the bottom of the pan. Press the dough down into the pan to create a flat, even layer. Spread the cheesecake evenly over the cookie dough layer. Sprinkle the remaining cookie dough over the cheesecake layer.
  6. Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in the refrigerator.
Recipe by Allons-Eat! at https://www.allonseat.com/pumpkin-cheesecake-cookie-dough-bars/