Pumpkin Cheesecake Cookies

Directions

1. In a medium bowl, stir together the flour, pumpkin pie spice, cream of tartar, baking soda, and salt until they are well mixed.
2. Using a handheld mixer on medium-high speed, beat the softened butter, brown sugar, and 1/2 cup granulated sugar in a large bowl until light and fluffy, about 1 minute. Add the egg yolk and vanilla and beat until thoroughly combined. Then add the pumpkin puree and the dry mixture, beating on medium-low just until incorporated. Cover the bowl with plastic wrap and chill for at least 1 hour or overnight.
3. Meanwhile, in a medium bowl, mix the cream cheese and the remaining 3 tablespoons of granulated sugar until smooth. Cover and refrigerate for at least 1 hour or overnight.
4. Position oven racks in the upper and lower thirds and preheat to 350°F. Line two baking sheets with parchment paper.
5. Roll the dough into balls about 1 tablespoon each. Flatten two balls into disks. Drop 2 level teaspoons of the cheesecake filling onto the center of one disk using a spoon or piping bag. Place the second disk on top and pinch the edges to seal, then gently roll into a ball.
6. Pour the cinnamon sugar into a shallow dish. Roll each ball in the cinnamon sugar and place on the prepared baking sheets. Repeat with all remaining dough.
7. Bake the cookies, swapping the sheets halfway through, until they are golden brown and begin to crack, 12 to 14 minutes. Firmly tap the pans a few times on the counter to flatten the cookies slightly. Transfer to a wire rack to cool completely.