Stuffed Pumpkin Cheesecake Cookies

Preheat your oven to 350°F, and line a baking tray with parchment paper. Set aside.

In a medium bowl, beat the cream cheese until smooth. Mix in sugar, egg yolk, and vanilla extract until well combined. Set in the fridge while you prepare the cookie dough.

In a separate bowl, whisk together flour, baking soda, salt, and pumpkin pie spice. Set aside.

In a large bowl, cream together the butter and BOTH sugars until light and fluffy, about 3-5 minutes.

Beat in pumpkin puree, egg, and vanilla extract.

Gradually mix the dry ingredients into the wet until just combined.

Chill the dough for at least an hour.

Scoop out tablespoon-sized balls of cookie dough.

Flatten out each ball and fill with a small spoonful of cheesecake mixture.

Gently fold the cookie dough around the filling, sealing it inside.

Roll it in the cinnamon sugar mixture.

Place on the prepared baking trays, leaving a couple inches in between.

Bake for 12-15 minutes, or until the edges are lightly golden.

Let cool on the baking sheet for 10 minutes before transferring to a wire rack.