CHIPS AHOY!-Pumpkin Cheesecake Swirl Muffins

Name: CHIPS AHOY!-Pumpkin Cheesecake Swirl Muffins
Prep time: 20 min
Total time: 45 min
Yield: 24
Ingredients: 30 CHIPS AHOY! Cookies, divided; 1¾ cups flour; 1 Tbsp. pumpkin pie spice; 1 tsp. baking soda; 1 can pumpkin; ½ cup brown sugar; ¾ cup granulated sugar, divided; 2 eggs; 1 pkg. brick cream cheese, softened; ½ tsp. vanilla

These pumpkin and cheesecake swirled muffins are a real morning treat with a chocolate chip cookie crust and crumbled cookie topping.

Prep time:

0 min

Total time:

0 min

Servings:

Makes 24 servings.

Ingredient list

30 CHIPS AHOY! Cookies, divided
1¾ cups flour
1 Tbsp. pumpkin pie spice
1 tsp. baking soda
1 can (15 oz.) pumpkin
½ cup packed brown sugar
¾ cup granulated sugar, divided
2 eggs
1 pkg. (8 oz.) brick cream cheese, softened
½ tsp. vanilla

Directions

Heat oven to 350°F.

Place 1 cookie in each of 24 paper-lined muffin pan cups. Coarsely chop remaining cookies; reserve for later use.

Combine flour, pumpkin pie spice and baking soda; set aside.

Beat pumpkin, brown sugar and 1/2 cup granulated sugar in large bowl with mixer until blended. Add eggs; mix well. Stir in dry ingredients; spoon over cookies in muffin cups.

Beat cream cheese, vanilla and remaining granulated sugar until blended. Spoon over batter in muffin cups; swirl gently with knife. Top with reserved chopped cookies.

Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool 5 min. Remove muffins from pans to wire racks; cool completely.