Step 1

To make the cream cheese filling: Line a baking sheet with parchment paper and set aside.

Step 2

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the cream cheese, granulated sugar, and vanilla extract together for 1 to 2 minutes or until well combined.

Step 3

Scoop small spoonfuls (about 2 teaspoons each) of the cream cheese mixture onto the prepared baking sheet. This recipe will make about 30 to 32 cookies, so I recommend making that many spoonfuls of the mixture.

Step 4

Transfer to the freezer to freeze while you make the cookie dough and let it chill.

Step 5

To make the pumpkin cookies: In a medium-sized mixing bowl whisk the flour, pumpkin pie spice, cinnamon, baking soda, and salt together until well combined. Set aside.

Step 6

In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl using a handheld mixer, beat the butter until smooth. Add the granulated sugar and brown sugar and continue mixing for 1 to 2 minutes or until well combined.

Step 7

Mix in the pumpkin puree, egg yolks, and vanilla extract, stopping to scrape down the sides of the bowl as needed.

Step 8

Add the dry ingredients to the wet ingredients and mix until just combined. Cover tightly and refrigerate for at least one hour.

Step 9

Preheat the oven to 350°F (180°C). Line three large baking sheets with parchment paper or silicone baking mats and set aside.

Step 10

To make the pumpkin spice coating: In a small mixing bowl, whisk together the ¼ cup of granulated sugar and 1 ½ teaspoons of pumpkin pie spice.

Step 11

To assemble the cookies and bake: Remove the cookie dough from the refrigerator. Using a two-tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheets. You should end up with 30 to 32 balls of cookie dough.

Step 12

Remove the baking sheet with the spoonfuls of the cream cheese mixture from the freezer.

Step 13

Flatten one ball of cookie dough, gently press one of the frozen cream cheese pieces into the flattened piece of cookie dough, fold the dough over the cream cheese, secure the edges, and roll into a ball. Make sure that the cream cheese is fully covered with the cookie dough so it doesn’t accidentally melt out while baking.

Step 14

Toss in the pumpkin spice sugar mixture and place onto the parchment lined baking sheet. Repeat with the remaining balls of cookie dough. Make sure to leave room between each ball of cookie dough as they will spread some while they are baking. I prefer to only bake 9 to 10 cookies per baking sheet with this recipe.

Step 15

Bake for 12 to 15 minutes or until the tops of the cookies are set. Remove from the oven and allow to cool on the baking sheets for 5 to 10 minutes, then transfer the cookies to a wire rack to cool completely.