Ingredients
Method
- In a mixer, cream together the powdered sugar and cream cheese until well combined. Scoop into 1 ½ teaspoon sized "blobs" and onto a parchment lined baking sheet. Place in the freezer for at least 2 hours until frozen solid.
- Preheat oven to 350°F and line 2 baking sheets with parchment paper. In a mixer, cream together the butter and sugar until light and fluffy. Mix in the pumpkin, egg yolks, and vanilla extract.
- Mix in the dry ingredients until well combined. Scoop the dough into about 12 large cookies and place on prepared baking sheets.
- Remove the frozen cheesecake scoops from the freezer and place one in the center of each ball of cookie dough. Be sure that the cookie dough completely engulfs the cheesecake filling. Roll each cookie in the cinnamon + sugar mixture.
- Bake the cookies for about 12-14 minutes and let them cool completely before transferring to a wire rack to continue setting. These are super soft so I personally love eating them cold out of the fridge or freezer!
Notes
*Use multiple paper towels to dry out the pumpkin puree and remove the excess moisture. Once you've removed enough moisture, the pumpkin should be reduced to about half of what it was before.