Name: Every Flavor Thanksgiving Pie Bars
Ingredients: 3 refrigerated rolled pie crusts; All-purpose flour (for dusting); ¾ cup packed light brown sugar; ½ cup light corn syrup; 2 Tbsp unsalted butter (melted); 1 tsp pure vanilla extract; Pinch kosher salt; 3 large eggs; 1 + ½ cups pecans (toasted and roughly chopped); 1 + ½ cups pure pumpkin puree; ½ cup heavy cream; ½ cup granulated sugar; 1 tsp pure vanilla extract; ⅓ tsp ground cinnamon; Pinch ground nutmeg; Pinch kosher salt; 2 large eggs; 2 Gala or McIntosh apples (peeled, cored, and thinly sliced); 2 Granny Smith apples (peeled, cored, and thinly sliced); ⅓ cup granulated sugar; 4 Tbsp unsalted butter (melted); 2 Tbsp fresh lemon juice; ½ tsp ground cinnamon; Pinch kosher salt; 1 cup all-purpose flour; ⅓ cup packed light brown sugar; ¼ tsp ground cinnamon; ¼ tsp kosher salt; 1 stick unsalted butter (room temperature)

Pumpkin Cheesecake Cookies

Print Recipe

Thank you PureWow for the recipe!

Ingredients

Filling:

6 oz. cream cheese (room temperature)
3 Tbsp granulated sugar
1 large egg yolk
1 tsp pure vanilla extract
2 Tbsp all-purpose flour

Dough:

4 cups all-purpose flour
1 + ¼ tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
Pinch ground cloves
½ tsp fine sea salt
2 sticks unsalted butter (room temperature)
1 cup granulated sugar
½ cup light brown sugar
1 large egg
1 tsp pure vanilla extract
⅔ cup pumpkin puree

Instructions

In a medium bowl, mix the cream cheese and sugar with a silicone spatula. Add the egg yolk and vanilla and mix well to combine. Stir in the flour and mix until smooth. Cover the bowl and chill for 1 hour.
In a medium bowl, whisk the flour, baking powder, cinnamon, ginger, cloves, and salt.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, sugar, and brown sugar until the mixture is light and fluffy, about 4 minutes.
Add the egg and vanilla and mix well to combine. Add half of the flour mixture and mix on low speed to combine. Cover the bowl and chill for 30 minutes, or until the filling has fully chilled.
Use a tablespoon cookie scoop to scoop all the dough onto a parchment-lined baking sheet. Line two or three additional baking sheets with parchment.
Preheat the oven to 350°F. Flatten one piece of the scooped dough and place it on one of the prepared baking sheets. Scoop 1 teaspoon of the cheesecake filling into the center of the cookie. Flatten another piece of the scooped dough and place it on top. Press firmly around the center to seal it.
Repeat the process, using all the dough and filling. Bake the cookies until they’re golden all around and the edges appear set in the center — 12-15 minutes. Cool the cookies completely on the baking sheets before serving.

Find it online: https://shesafullonmonet.com/thanksgiving-dessert-recipes/

Pumpkin Cheesecake Cookies

Ingredients

Filling:

6 oz. cream cheese (room temperature)

3 Tbsp granulated sugar

1 large egg yolk

1 tsp pure vanilla extract

2 Tbsp all-purpose flour

Dough:

4 cups all-purpose flour

1 + ¼ tsp baking powder

1 tsp ground cinnamon

½ tsp ground ginger

Pinch ground cloves

½ tsp fine sea salt

2 sticks unsalted butter (room temperature)

1 cup granulated sugar

½ cup light brown sugar

1 large egg

1 tsp pure vanilla extract

⅔ cup pumpkin puree

Instructions

In a medium bowl, mix the cream cheese and sugar with a silicone spatula. Add the egg yolk and vanilla and mix well to combine. Stir in the flour and mix until smooth. Cover the bowl and chill for 1 hour.

In a medium bowl, whisk the flour, baking powder, cinnamon, ginger, cloves, and salt.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, sugar, and brown sugar until the mixture is light and fluffy, about 4 minutes.

Add the egg and vanilla and mix well to combine. Add half of the flour mixture and mix on low speed to combine. Cover the bowl and chill for 30 minutes, or until the filling has fully chilled.

Use a tablespoon cookie scoop to scoop all the dough onto a parchment-lined baking sheet. Line two or three additional baking sheets with parchment.

Preheat the oven to 350°F. Flatten one piece of the scooped dough and place it on one of the prepared baking sheets. Scoop 1 teaspoon of the cheesecake filling into the center of the cookie. Flatten another piece of the scooped dough and place it on top. Press firmly around the center to seal it.

Repeat the process, using all the dough and filling. Bake the cookies until they’re golden all around and the edges appear set in the center — 12-15 minutes. Cool the cookies completely on the baking sheets before serving.