Stuffed Pumpkin Cheesecake Cookies

Directions

1. 1

   Preheat oven to 350°F, and line a baking tray with parchment paper. Set aside.

2. 2

   In a medium bowl, beat the cream cheese until smooth. Mix in sugar, egg yolk, and vanilla extract until well combined. Set in the fridge while you prepare the cookie dough.

3. 3

   In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Set aside.

4. 4

   In a large bowl, cream together the butter and BOTH sugars until light and fluffy, about 3-5 minutes.

5. 5

   Beat in pumpkin puree, egg, and vanilla extract.

6. 6

   Gradually mix the dry ingredients into the wet until just combined.

7. 7

   Chill the dough for at least an hour.

8. 8

   Scoop out tablespoon-sized balls of cookie dough.

9. 9

   Flatten out each ball and fill with a small spoonful of cheesecake mixture.

10. 10

    Gently fold the cookie dough around the filling, sealing it inside.

11. 11

    Roll it in the cinnamon sugar mixture.

12. 12

    Place on the prepared baking trays, leaving a couple inches in between.

13. 13

    Bake for 12-15 minutes, or until the edges are lightly golden.

14. 14

    Let cool on the baking sheet for 10 minutes before transferring to a wire rack.