Pumpkin Spiced Cheesecake Stuffed Cookies

For the Cheesecake Center:

• 4 ounces softened cream cheese
• 2 tablespoons granulated sugar
• ½ teaspoon pure vanilla extract

Pumpkin Cookie Dough:

• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• ⅓ cup granulated sugar
• ⅓ cup pumpkin puree, pressed to reduce to ¼ cup
• 1 large egg yolk, at room temperature
• 2 teaspoons vanilla essence
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon pumpkin pie spice blend
• ½ teaspoon ground cinnamon
• 1½ cups all-purpose flour

For the Cinnamon Sugar Coating:

• ¼ cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice

Creating the Dessert:

1. Blend the cream cheese, sugar, and vanilla until creamy. Form into small balls and freeze until solid.
2. Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper.
3. Blot the pumpkin puree on a paper plate to remove excess moisture.
4. Cream the butter and sugars in a mixer, then incorporate the pumpkin, egg yolk, and vanilla.
5. In a separate bowl, combine the dry ingredients. Gradually add them to the wet mixture until just mixed.
6. Combine the sugar, cinnamon, and pumpkin pie spice in a bowl.
7. For each cookie, scoop the dough and encase a ball of the frozen cheesecake mixture, then roll in the sugar-spice mix.
8. Arrange the cookies on the baking sheets, ensuring they have space to spread.
9. Bake until the cookies are just set with a golden edge, being careful to fully cook the cheesecake inside.
10. Sprinkle the warm cookies with extra sugar mixture and cool before serving.

Baker’s Tips:

• Blotting the pumpkin ensures a denser, chewier cookie.
• The dough may be sticky; if necessary, work in a bit more flour for manageability.
• Keep the cheesecake filling frozen until the moment you embed it into the cookies to maintain its shape during baking.
• For precise baking results, weigh your ingredients, especially flour.