Ingredients

Instructions

• Line a small cookie sheet with parchment paper.

• In a small bowl, combine the cold cream cheese, granulated sugar, and vanilla extract. Mix at medium-high speed with an electric mixer until fluffy and the sugar has dissolved (about 2 minutes).

• Scoop the cheesecake mixture into 16 portions (about 2 teaspoons each) and place them on the prepared cookie sheet. You may have a little filling left over.

• Freeze the cheesecake balls until they are very firm.

• To ensure the cookies don't turn out cakey, dry the pumpkin purée to remove excess moisture. Spread the pumpkin on a plate and cover it with paper towels. Lightly press down to absorb the liquid. Repeat this process at least four more times until the moisture is significantly reduced (from 1/2 cup to just under 1/4 cup). Set aside.

• In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

• In a large bowl, cream the softened butter and brown sugar together using an electric hand mixer at high speed until fluffy (about 2 minutes).

• Add the egg yolks and vanilla extract, mixing at medium speed for 1 minute until pale and fluffy.

• Incorporate the dried pumpkin into the mixture and combine on medium speed.

• Gradually add the dry ingredients and mix on low speed until just combined.

• Scoop the dough into 16 portions using a 2 tbsp cookie scoop. Roll each portion into a ball and slightly flatten it.

• Place a frozen cheesecake ball in the center of each flattened dough ball. Enclose the cheesecake filling completely with the cookie dough and roll it back into a ball.

• Roll the cookie dough balls in the pumpkin spice sugar mixture.

• Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

• Transfer the cookie dough balls to the prepared baking sheets, baking 6 cookies at a time for 12-13 minutes.

• Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.