Pumpkin Cheesecake Cookies

Ingredients

Instructions

1. 1For the Cheesecake Filling
2. 2Line a small cookie sheet with parchment paper.
3. 3Add the cream cheese, sugar and vanilla to a small bowl. Mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.
4. 4Scoop the cheesecake filling into 16, 2 tsp portions onto the baking sheet. (There will be a little bit left over in the bowl.)
5. 5Pop the cheesecake balls into the freezer until they are frozen and very firm.
6. 6For the Spiced Sugar
7. 7Add the sugar and pumpkin pie spice to a small bowl. Whisk to combine then set aside.
8. 8For the Pumpkin Cookies
9. 9Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
10. 10Dry your pumpkin to get rid of excess moisture. This may seem weird but it is the only way these cookies will bake properly and not turn out cakey! Spread your pumpkin on a plate and place paper towels over the top. Lightly press to absorb the liquid. Repeat the step at least four more times until hardly any liquid transfers to the paper towel. (It needs to reduce down to just under 1/4 cup from 1/2 cup). Then set aside.
11. 11In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. Then set aside the flour mixture.
12. 12In a large bowl cream the softened butter and brown sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.
13. 13Add in the egg yolks and vanilla and mix for one minute on medium speed until pale and fluffy.
14. 14Add in the dried pumpkin and combine on medium speed.
15. 15Add in the dry ingredients and combine on low speed.
16. 16Scoop the dough into 16 portions with a 2 tbsp cookie scoop, then roll into balls. Slightly flatten out each then place a frozen cheesecake ball in the center. Then close the cheesecake ball in with the cookie dough and roll into a ball again. Make sure the cheesecake is completely covered in cookie dough. Roll the cookie dough balls in pumpkin spice sugar. (Keep the cheesecake balls in the freezer until ready to use for each batch of cookies.)
17. 17Transfer the cookie dough balls to the prepared baking sheet. Bake 6 cookies at a time for 12-13 minutes.
18. 18Let the cookies cool for 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely. Then serve!