Cheesecake Filling

1. In a medium bowl with a handheld mixer combine the softened cream cheese and sugar on medium high for 2-3 minutes until well combined.
2. Scoop into balls about the size of 2 tsp and place on a small cookie sheet in the freezer.

Pumpkin Spice Cookies

1. Preheat oven to 350º F.
2. Lay out several paper towels and place pumpkin puree on top. Place several paper towels over puree and gently press down to soak up excess moisture. Repeat until puree measures about ¼ cup. Set aside.
3. In a large bowl, whisk together the flour, baking soda, salt, and spices and set aside.
4. In a stand mixer fitted with a paddle attachment or with a handheld mixer mix the butter and sugar together on medium speed until light and fluffy.
5. Add the egg yolk and mix just until combined. Add the pumpkin. Scrape down the sides of the bowl as needed.
6. Add the flour mixture and mix just until combined.
7. Using a 2 tablespoon scoop, form cookies into balls. Place on a cookie sheet and chill for about 10 minutes.
8. Whisk the sugar and cinnamon together in a small bowl with a fork.
9. Flatten each ball into a round circle and add a ball of cheesecake in the middle, gently wrapping the dough around it until it is fully covered.
10. Roll the dough together with both hands until it is round again and then roll the top in cinnamon sugar. Place each cookie on a parchment lined cookie sheet a few inches apart. If at any point the dough becomes to warm, place it in the fridge to chill for a few minutes.
11. Bake the cookies for about 15-16 minutes. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack. Enjoy!