Pumpkin Cheesecake Cookies

Instructions

1. 1
   In a bowl, beat cream cheese, 1/4 cup granulated sugar, egg yolk, and 1/2 tsp vanilla until smooth. Scoop 16 small 1-teaspoon mounds onto a plate and freeze until solid, 30-40 minutes.
2. 2
   In a large bowl, cream butter, brown sugar, and remaining granulated sugar for 2 minutes. Add pumpkin puree, egg, and 1 tsp vanilla. Mix until combined.
3. 3
   In a separate bowl, whisk flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
4. 4
   Gradually add dry ingredients to wet, mixing until a soft dough forms.
5. 5
   Preheat oven to 350°F (175°C) and line baking sheets with parchment.
6. 6
   For each cookie, flatten about 2 tablespoons of dough. Place 1 frozen cheesecake center in the middle, wrap dough around and roll to seal.
7. 7
   Arrange cookies 2 inches apart on prepared sheets. Bake 13-15 minutes until edges are set but centers still look slightly soft.
8. 8
   Cool on baking sheet 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature!