1-Getting started: Getting started with these pumpkin cheesecake cookies is exciting and straightforward. Begin by preheating your oven to 350°F (177°C) and lining your baking sheet with parchment paper for easy cleanup. This step ensures your cookies bake evenly and release without sticking.

2-Prepare the filling: Next, prepare the filling by mixing 6 oz of cold cream cheese, 3 tbsp of granulated white sugar, and ½ tsp of vanilla until it’s fluffy. Portion this into 16 balls and freeze them until firm this prevents leakage and keeps the surprise center intact. For the pumpkin part, press ½ cup of canned pumpkin puree with paper towels until it reduces to just under ¼ cup, removing excess moisture to avoid cakey results.

3-Mixing the Dough: Whisk together 1¾ cups of all-purpose flour, 1 tbsp of pumpkin pie spice, ½ tsp of baking powder, ½ tsp of baking soda, and ½ tsp of salt in a bowl. In another bowl, cream ¾ cup of softened unsalted butter and 1 cup of light brown sugar until fluffy. Beat in 2 room-temperature egg yolks and 2 tsp of vanilla until pale and fluffy, then stir in the dried pumpkin puree.

4-Mixing the Dough Continued: Gradually add the dry ingredients to the wet ones on low speed until combined. Divide the dough into 16 portions, flatten each one, place a frozen cheesecake ball in the center, and encase it completely. Roll each ball in the spiced sugar mixture made from ¼ cup granulated white sugar and ½ tsp pumpkin pie spice. Place 6 dough balls on your prepared baking sheet and bake for 12 13 minutes.

5-Baking and Cooling: After baking, let the cookies cool on the sheet for 10 minutes before moving them to a wire rack. This allows the filling to set properly. Once cooled, you’ll have soft, flavorful cookies ready to enjoy. Total prep time is about 1 hour, baking takes 12 13 minutes per batch, and the whole process wraps up in roughly 1 hour and 15 minutes.