Ingredients

For cookies

3 ¾ c all-purpose flour
1 ½ t baking powder
½ t salt
½ t ground cinnamon
1 c unsalted butter, room temperature
1 c granulated sugar
½ c light brown sugar
¾ c pumpkin puree
1 large egg
2 t vanilla extract

For cheesecake filling
8 oz cream cheese, room temperature
¼ c granulated sugar
2 t vanilla extract

For coating
½ c granulated sugar
1 t ground cinnamon
½ t ground ginger
dash of allspice

Instructions

• In a medium bowl, whisk together flour, baking powder, salt, cinnamon, and nutmeg. Set aside.
• With an electric mixer, beat together butter, sugar, and brown sugar until fluffy, about 2-3 minutes.
• Add in pumpkin puree, egg, and vanilla until combined.
• Gradually add flour mixture, ½ cup at a time on low speed, until just combined.
• Cover mixing bowl with plastic wrap and refrigerate for an hour.
• Meanwhile, combine all cheesecake filling ingredients with a mixer and refrigerate for an hour.
• Combine all coating ingredients in a small bowl, set aside.
• Preheat oven to 350. Line baking sheets with parchment or silpat.
• To make cookies, take 1 Tablespoon of batter, roll it into a ball, and flatten. Place a teaspoon-sized dollop of the cream cheese mixture on top of the cookie. Make a second cookie of equal size and place it on top of the cream cheese.  Pinch the cookie “closed,” and roll into a ball.  It’s ok of a little bit of cream cheese peeks out, but you want it to be generally sealed closed.
• Roll each cookie into the coating mixture, place on cookie sheet, and slightly flatten.
• Bake the cookies for 10-15 minutes, until the tops start to crack. Cool on baking sheet for 5 minutes and then transfer to a cooling rack.
• Enjoy!