SMALL BATCH PUMPKIN COOKIES RECIPES

Steps:

• Preheat oven to 350 degrees. Line an 8 x 8 metal baking pan with aluminum foil and set aside.
• In a large bowl, whisk together butter and sugar until combined.
• Add vanilla and eggs, whisking until smooth.
• In a separate bowl, sift together cocoa powder, flour and salt.
• Add dry ingredients to wet, stirring with a wooden spoon until just combined. Note: batter will be thick.
• Beat cream cheese with an electric mixer until smooth and lump free, scraping down the sides of the bowl with a spatula as needed.
• Add egg, brown sugar, vanilla, pumpkin, cinnamon and nutmeg then beat until combined.
• Reserve 1/2 cup of brownie batter and set aside. Spoon remaining brownie batter into prepared baking pan and smooth with a spatula until even.
• Pour pumpkin cheesecake mixture over the brownie batter in the baking pan.
• Dollop reserved brownie batter onto pumpkin cheesecake layer.
• Using a sharp knife, gently swirl together pumpkin cheesecake and brownie batter dollops.
• Bake for 30 to 35 minutes. Brownies are done when a tester inserted into the center comes out with a few moist crumbs.
• Remove from oven and place brownie pan on a baking rack to cool completely at room temperature, approximately 1 hour.
• Cover brownie pan with plastic wrap and refrigerate for 3 to 4 hours until set.
• Gently remove aluminum foil then cut brownies into squares and serve.
• Store brownies covered in the refrigerator up to 5 days.

Steps:

• Heat oven or toaster oven to 350°F. 
• Beat butter and sugars together in small bowl until creamy. Add egg yolk and vanilla; beat until well mixed.
• Combine flour, baking soda and salt in another small bowl. Add flour mixture and chocolate chips to butter mixture. Stir, by hand, until combined.
• Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheet. Bake 9-11 minutes or until edges are light golden brown.