Servings:
20 Cookies
Ingredients
8 Oz cream cheese
3 Tbsp granulated sugar
1/2 Tsp vanilla
1 3/4 Cup flour
1 Tbsp pumpkin pie spice
1/2 Tsp baking powder
1/2 Tsp baking soda
1/2 Tsp salt
1/2 Cup pumpkin puree
3/4 Cup butter, softened
1 Cup brown sugar
2 Egg yolks
2 Tsp vanilla
1/4 Cup granulated sugar
1/2 Tsp pumpkin pie spice
Lets get cooking!
Set cream cheese out at room temperature for 20 minutes to soften slightly.
In a mixing bowl, add cream cheese, 3 Tbsp sugar, and 1/2 Tsp vanilla. Beat on medium speed for 2-3 minutes until fluffy and the sugar has dissolved.
Scoop filling into 2 Tsp portions onto a large plate or small baking sheet that will fit in your freezer. The portions don't need to look nice, they can be shaped when they have chilled and are no longer sticky. Place the portioned filling in the freezer for 15 minutes.
Take out the chilled filling and shape into balls. Place back into the freezer.
Preheat the oven to 350°F and line two large baking sheets.
In a medium bowl, add the flour, pumpkin pie spice, baking powder, baking soda, and salt. Whisk to combine and set aside.
In a large mixing bowl, add the butter and brown sugar. Beat on medium-high speed for 2-3 minutes.
Add the egg yolks and 2 Tsp vanilla and beat for 1-2 minutes, until light and fluffy.
Spread the pumpkin puree onto a plate and lightly press the pumpkin with a paper towel or tea towel to absorb excess moisture. The puree should reduce by half. Add pumpkin to the large mixing bowl and beat until just combined.
Add the dry ingredients to the wet ingredients, 1 Cup at a time, and beat at low speed just until the dry ingredients disappear.
In a small dish, add 1/4 Cup sugar and 1/2 Tsp pumpkin pie spice and mix to combine.
Remove cheesecake filling balls from the freezer. Scoop a 2-Tbsp sized ball of dough and flatten slightly. Place a frozen cheesecake ball in the center and close the cookie dough around the cheesecake, rolling back into a ball shape. Roll in the sugar mixture and place onto a baking sheet. Repeat, placing cookies about 3 inches apart on the baking sheet. If baking in batches, return cheesecake balls to the freezer until ready to use.
Bake cookies for 12-13 minutes, until slightly golden. Cool cookies on the pan for 15 minutes then transfer to a cooling rack to cool completely before serving. Store in an air-tight container and enjoy within 3-4 days.