COOKIE INSTRUCTIONS

• In a large bowl or in the bowl of a stand mixer, add your butter and sugar and cream them together. If using an electric hand mixer or stand mixer use low to medium speed.
• Once they have been incorporated well, add the eggs and pumpkin puree and continue to mix.
• Add the spices and vanilla into the cookie batter.
• Last add the dry ingredients, the salt, baking powder, and flour.
• Mix until combined. Do not overmix or you will get tough cookies.

Put your cookie batter in the fridge for up to an hour while you prep the other ingredients.

CINNAMON SUGAR

• Mix your cinnamon and sugar together in a small bowl and set aside.

CHEESECAKE FILLING

• In a medium bowl mix your cream cheese, sugar and vanilla until creamy. Put in the fridge and let it chill for about 1 hour as well.

COOKIE ASSEMLBY

• Once your cookie dough has chilled, its time to assemble the cookies. You want the dough to be firm so that you can easily manipulate the dough around the cheesecake filling. It is best to have both chilled and firm.
• Preheat your oven to 375 degrees. Line your baking sheets with silicone mats or parchment paper.
• Use a small cookie scoop. I use 1 1/2 tablespoons scoop. Scoop batter and lightly flatten it with your hand. Take about 1-2 teaspoons cheesecake filling and place it on the center of the flattened batter. Roll the cookie into a ball. I try to shape the dough around the filling, but it is okay if the filling seeps out.
• Now, place the ball in the bowl of cinnamon sugar and cover it with the mixture.
• Place on your lined baking sheets and place them about 2 inches apart.
• Bake the cookies in the oven for 10-13 minutes or until firm around the edges. Let them cool on the pan for a couple of minutes before transferring them to a cooling wire rack to cool completely.
• Store in an airtight container for 3-4 days.