Ingredients

Cheesecake Filling

• 8 oz cream cheese, room temperature
• 1/4 cup (50g) granulated sugar
• 1 tsp vanilla extract

Pumpkin Cookies

• 2/3 cup (173g) 100% pure pumpkin
• 1 cup (224g) unsalted butter, room temperature
• 3/4 cup (150g) light brown sugar, packed
• 1/2 cup (100g) granulated sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 tsp baking soda
• 1 tsp kosher salt
• 1 tsp ground cinnamon
• 2 tsp pumpkin pie spice
• 2 cups (260g) all-purpose flour, spooned and leveled

Cinnamon Sugar

• 1/4 cup (50g) granulated sugar
• 1 tsp ground cinnamon

Instructions

Prepare the Cheesecake Filling

1. In a medium bowl, combine the cream cheese, granulated sugar, and vanilla extract. Mix with an electric mixer or mash everything together with a fork until smooth.
2. Line a plate with parchment paper and portion the filling into 16 mounds, about 1 tablespoon each. Place in the refrigerator to chill while preparing the cookie dough.

Make the Pumpkin Cookie Dough

1. Set a fine-mesh strainer over a bowl and line it with a sheet of paper towel.
2. Spoon the pumpkin onto the paper towel and let it rest while you begin the dough. This helps remove excess moisture.
3. Heat the oven to 350°F and line a large baking sheet with parchment paper.
4. Using a hand mixer or stand mixer fitted with the paddle attachment, beat the butter with both sugars on medium-high speed for about 1 minute, until light and fluffy.
5. Scrape the bowl, then blend in the egg yolk and vanilla until smooth. Add the baking soda, kosher salt, cinnamon, and pumpkin pie spice, mixing until incorporated.
6. Return to the pumpkin. The paper towel should have absorbed a noticeable amount of moisture. Transfer the pumpkin to a fresh paper towel and gently squeeze it over the strainer. When the towel becomes too fragile, replace it and repeat. Continue squeezing the pumpkin a total of three times. (A cheesecloth may be used instead of paper towels if preferred.)
7. Pack the drained pumpkin into a 1/3-cup measuring cup. It should fit with only a slight amount above the rim. If there is still too much, continue squeezing until the correct amount is reached.
8. Add the prepared pumpkin to the dough and mix until fully combined.
9. Stir in the flour. Once most of the flour is incorporated, finish mixing with a rubber spatula by hand to ensure everything is evenly blended. The finished dough will be thick and sticky.
10. In a small bowl, stir together the granulated sugar and cinnamon for the coating.

Assemble and Bake

1. Using a large cookie scoop (about 3 tablespoons), scoop dough into your hand and flatten it.
2. Place one chilled cream cheese portion in the center and wrap the dough around it, sealing the filling inside. The dough will be sticky, but it is manageable.
3. Roll each cookie in the cinnamon sugar mixture and arrange on the prepared baking sheet. Gently press the tops down just a little with your palm.
4. Bake 5 to 6 cookies at a time, leaving plenty of space between them, for 12 to 14 minutes, or until the edges are lightly golden while the centers remain pale, puffed, and slightly underbaked.
5. Let the cookies cool on the baking sheet for about 1 minute before transferring them to a wire rack.
6. Repeat with the remaining dough and filling.
7. Once completely cooled, the cookies are ready to serve.

Notes

• Keep leftover cookies refrigerated for up to 1 week.
• Baked cookies can also be frozen. Wrap them well before freezing to help maintain their freshness.