Can I make the cheesecake filling ahead of time?

Yes! You can prepare the cheesecake filling a day in advance and freeze it. Just make sure to store it in an airtight container.

What if I don’t have cream cheese?

You can try using mascarpone cheese as an alternative. It won’t taste exactly the same, but it will still provide a creamy texture.

The cookies are done when the edges look set, and the centers are slightly soft. They will continue to firm up as they cool.

Delicious cookies combining creamy cheesecake with soft, pumpkin-spiced flavors, perfect for any autumn occasion.

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Beat together cream cheese, sugar, and vanilla until smooth.
Scoop 2 teaspoon-sized mounds onto a parchment-lined baking sheet.
Freeze until solid (about 1 hour).
Remove excess moisture from the pumpkin by spreading it onto paper towels and pressing gently. Scrape the blotted pumpkin into a bowl.
In a large bowl, cream together butter, brown sugar, and granulated sugar until fluffy.
Mix in egg yolks, blotted pumpkin, and vanilla extract.
Add flour, baking soda, baking powder, pumpkin spice, and salt. Mix until just combined.
Chill the dough for at least 30 minutes, ideally 1 hour.
Scoop about 2 tablespoons of dough, flatten it in your palm, place one frozen cheesecake ball in the center, and wrap the dough around the filling, sealing it completely.
Preheat oven to 350°F.
Mix together sugar and cinnamon in a small bowl.
Roll the stuffed cookie dough balls in the mixture, then place them on a baking sheet.
Bake for 11-14 minutes, until the edges are set, but the centers are soft. Do not overbake.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Store cookies in an airtight container for up to 3 days, or refrigerate for up to a week. Uncooked dough can be frozen.