Pumpkin Cheesecake Cookies

Directions

1. Beat cold cream cheese with granulated sugar and vanilla until fluffy. Divide into roughly 16 portions, place on parchment-lined sheet, and freeze solid.
2. Mix granulated sugar with pumpkin pie spice to create spiced sugar.
3. Spread pumpkin puree on a plate and press with paper towels multiple times to dry it. You should end up with about 1/4 cup.
4. Whisk together the dry ingredients (including flour) and set aside.
5. In a separate bowl, beat softened butter, brown sugar, egg yolks, and vanilla. Stir in the dried pumpkin.
6. Gradually incorporate the dry mixture until a soft, flexible dough forms.
7. Working with six cookies at a time, scoop 2-tablespoon portions of dough, roll into balls, and flatten slightly. Place a frozen cheesecake ball in the center, wrap dough around it, and roll again.
8. Roll the balls in the spiced sugar until well coated.
9. Bake at 350°F for 12 to 13 minutes, until edges are golden. If cookies don't spread, gently press with a spatula.
10. Allow cookies to cool completely before serving so the cheesecake center sets.