Ingredients:

  • 225g full-fat cream cheese, softened
  • 60g powdered sugar
  • 5ml vanilla extract
  • 170g unsalted butter, softened
  • 150g light brown sugar, packed
  • 100g granulated sugar
  • 120g blotted pumpkin puree
  • 1 large egg yolk
  • 315g all-purpose flour
  • 8g pumpkin pie spice
  • 5g baking soda
  • 3g sea salt
  • 50g granulated sugar for coating
  • 4g ground cinnamon for coating

Instructions:

  1. Mix the 225g softened cream cheese, 60g powdered sugar, and a splash of the 5ml vanilla until silky. Scoop into 20 small dollops on a parchment lined tray and freeze for 30 minutes until firm to the touch.
  2. Spread the 120g pumpkin puree onto a plate lined with triple layered paper towels. Press another towel on top to squeeze out the liquid until it looks like a thick paste.
  3. Cream the 170g butter, 150g brown sugar, and 100g granulated sugar in a large bowl. Add the single egg yolk, blotted pumpkin, and the rest of the 5ml vanilla, mixing until the color is uniform and orange.
  4. Whisk together the 315g flour, 8g pumpkin pie spice, 5g baking soda, and 3g sea salt. Gradually add this to the wet ingredients until no white streaks remain.
  5. Take about 2 tablespoons of dough, flatten it in your palm, and place a frozen cheesecake ball in the center. Fold the dough over the cheese until the filling is completely sealed.
  6. Roll each ball in the mixture of 50g granulated sugar and 4g ground cinnamon. Ensure a thick, even coat until the dough is no longer sticky.
  7. Place balls 2 inches apart on a baking sheet. Bake at 350°F for 12 minutes until the edges feel set but the center looks soft.
  8. Let the cookies rest on the hot pan for at least 10 minutes. This carryover cooking finishes the center until the cream cheese is perfectly set.