Ingredients:

  • 8 oz full-fat cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 tsp pure vanilla extract (for filling)
  • 1 cup unsalted butter
  • 3/4 cup light brown sugar, packed
  • 1/2 cup granulated sugar (for dough)
  • 1/2 cup pumpkin puree
  • 1 large egg yolk
  • 1 tsp pure vanilla extract (for dough)
  • 2 3/4 cups all-purpose flour
  • 1 tsp cream of tartar
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp kosher salt
  • 1/4 cup granulated sugar (for coating)
  • 1 tbsp ground cinnamon
  • 1/2 tsp pumpkin pie spice (for coating)

Instructions:

  1. Prepare the cheesecake filling by mixing softened cream cheese, 1/4 cup sugar, and 1 tsp vanilla until smooth. Use a small scoop to drop 18 dollops (approx 1 tbsp each) onto a parchment-lined plate. Freeze for 60 minutes until solid.
  2. Brown the butter in a light-colored skillet over medium heat, stirring constantly until it smells nutty and golden brown bits form at the bottom. Pour into a large mixing bowl and let cool slightly.
  3. Blot the pumpkin puree by spreading it on a plate and pressing firmly with paper towels to remove excess moisture until the volume reduces to approximately 1/3 cup.
  4. Combine browned butter, light brown sugar, and 1/2 cup granulated sugar in a mixer. Beat until combined. Add the blotted pumpkin, egg yolk, and 1 tsp vanilla, mixing until smooth.
  5. In a separate bowl, whisk together flour, cream of tartar, baking soda, 2 tsp pumpkin pie spice, and salt. Gradually add to the wet ingredients until a soft dough forms. Chill dough in the refrigerator for 30 minutes.
  6. Preheat oven to 350°F (175°C). In a small bowl, combine the coating ingredients (1/4 cup sugar, cinnamon, and 1/2 tsp pumpkin pie spice).
  7. Scoop 2 tablespoons of dough, flatten it in your palm, place a frozen cheesecake plug in the center, and wrap the dough around it to seal completely. Roll the ball in the spiced sugar coating.
  8. Place cookies on a prepared baking sheet and bake for 12 minutes until edges are set but centers remain slightly soft. Allow to cool on the pan for 5 minutes before transferring.