Fancy, Fall, Cheesecake Filled Pumpkin Cookies

Filled with cheesecake and rolled in cinnamon sugar, these pumpkin cheesecake cookies are incredibly gourmet and perfect for fall!

Recipe: https://sugarspunrun.com/pumpkin-cheesecake-cookies/

Ingredients
Cream Cheese Filling
6 oz cream cheese, softened (170g)
¼ cup granulated sugar (50g)
1 ½ Tablespoons sour cream
¼ teaspoon vanilla extract
Cookies
1 cup unsalted butter (226g)
4 teaspoons pumpkin pie spice: https://sugarspunrun.com/homemade-pumpkin-spice-recipe/
1 cup granulated sugar (200g)
⅔ cup light brown sugar, firmly packed (140g)
⅔ cup pumpkin puree (194g)
2 large egg yolks
2 teaspoon vanilla extract
3 ¾ cups all-purpose flour (468g)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup white chocolate chips (170g) plus additional for topping, if desired
Topping
¼ cup granulated sugar (50g)
1 Tablespoon cinnamon

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Instructions
00:00 Introduction
Prepare filling
00:15 In a medium-sized mixing bowl, combine cream cheese and sugar and stir until smooth and creamy.
01:00 Add sour cream and vanilla extract and stir until well-combined.
01:50 Line a small baking sheet or large plate with wax paper. Dollop cream cheese mixture by 2-teaspoon sized portions onto baking sheet. Place baking sheet in freezer while you prepare the cookie dough.
Prepare cookie dough
03:11 Preheat oven to 350F (175C). Line a baking sheet with parchment paper and set aside.
03:15 Place butter in a large mixing bowl and heat in 20-second intervals, stirring in between, until melted.
03:25 Immediately add pumpkin spice to melted butter and stir until well-combined. Allow butter mixture to cool until no longer warm to the touch before proceeding.
04:30 Once butter has cooled, add sugars and pumpkin puree and stir until well combined.
04:50 Blot the pumpkin: Spread pumpkin puree onto a plate. Use several folded up paper towels or napkins to blot the excess moisture from the pumpkin (after blotting the pumpkin it usually weighs 130 grams).
06:55 Stir in egg yolks and vanilla extract.
08:00 In a separate medium-sized bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt until well combined.
08:25 Gradually add dry ingredients to wet ingredients until they are completely combined and dough is uniform.
10:15 Stir in white chocolate chips.
Assembly
10:50 Scoop a 3 Tablespoon-sized portion of cookie dough and roll into a ball using the palms of your hands. Use your thumb to make a large crater in the center. Remove a dollop of cream cheese from the freezer and press into the crater. Fold the cookie dough over the crater to completely conceal the cream cheese and roll between your palms to make a smooth ball with no cream cheese showing. (Note: If dough is sticky or difficult to manage, cover with plastic wrap and refrigerate for 30 minutes before trying again).
11:35 Whisk together granulated sugar and ground cinnamon for topping. Roll ball of cookie dough through mixture, completely coating all sides.
12:10 Place on baking sheet and bake in 350F (175C) for 11 minutes. If desired, immediately nestle additional white chocolate chips on top of each cookie within 2 minutes of baking.
13:28 Allow to cool completely on baking sheet before enjoying.

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