Pumpkin Cheesecake Cookies

Step 1

In a medium bowl, whisk flour, pumpkin pie spice, cream of tartar, baking soda, and salt until combined.

Step 2

In a large bowl, using a handheld mixer on medium-high speed, beat butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy, about 1 minute. Add egg yolk and vanilla and beat until well combined. Add pumpkin puree and dry ingredients and beat on medium-low speed until just combined. Wrap bowl with plastic wrap and refrigerate until cold, at least 1 hour or up to overnight.

Step 3

Meanwhile, in a medium bowl, stir cream cheese and remaining 3 tablespoons granulated sugar until smooth. Wrap bowl with plastic wrap and refrigerate until cold, at least 1 hour or up to overnight.

Step 4

Place racks in upper and lower thirds of oven; preheat to 350°. Line 2 baking sheets with parchment.

Step 5

Roll dough into level tablespoon-sized balls. Flatten 2 balls into disks. Using a spoon or a piping bag, place 2 level teaspoons cheesecake filling in the center of one disk. Close with second disk. Using your fingers, pinch around edges to seal, then gently roll into a ball.

Step 6

Pour cinnamon sugar into a wide, shallow dish. Roll ball in cinnamon sugar and arrange on prepared sheets. Repeat with remaining dough.

Step 7

Bake cookies, rotating sheets halfway through, until golden brown and beginning to crack, 12 to 14 minutes. Firmly bang pan a few times on the countertop or stove to slightly flatten cookies. Transfer cookies to a wire rack and let cool.