Pumpkin Cheesecake Cookies: Creamy

Instructions:

1. In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth and velvety.
2. Line a small tray with parchment paper. Drop 12 small teaspoons of the mixture onto the tray.
3. Place the cream cheese dollops in the freezer for 30–60 minutes until firm.
4. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy.
5. Beat in the blotted pumpkin puree, egg, and vanilla extract until fully combined.
6. In a separate bowl, whisk together flour, baking soda, cinnamon, ginger, cloves, and salt.
7. Gradually add the dry ingredients to the wet mixture on low speed. Mix just until no streaks of flour remain; do not overmix.
8. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
9. Take a portion of dough, flatten it, place a frozen cheesecake core in the center, and seal the dough around it.
10. Roll the stuffed cookie in a mixture of 2 tbsp granulated sugar and 1 tsp cinnamon.
11. Bake for 12 minutes or until edges are set.