4 oz cream cheese, softened

2 tbsp granulated sugar

1/2 tsp vanilla extract

1/2 cup unsalted butter, room temperature

1/2 cup brown sugar

1/3 cup granulated sugar

1/3 cup pumpkin purée, blotted to 1/4 cup

1 large egg yolk, room temperature

2 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp salt

1 tsp pumpkin pie spice

1/2 tsp cinnamon

1 1/2 cups all-purpose flour

1/4 cup granulated sugar (for rolling)

1 tsp cinnamon (for rolling)

1 tsp pumpkin pie spice (for rolling)

Cook Mode Prevent your screen from going dark

In a bowl, mix cream cheese, 2 tbsp sugar, and 1/2 tsp vanilla until smooth. Scoop into 2-teaspoon balls (about 11) and freeze until firm, about 30 minutes.
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
Blot pumpkin purée with paper towels to reduce to 1/4 cup.
In a stand mixer, beat butter, brown sugar, and 1/3 cup granulated sugar until creamy. Mix in pumpkin, egg yolk, and 2 tsp vanilla.
In another bowl, whisk together flour, baking soda, salt, pumpkin pie spice, and cinnamon. Add dry ingredients to wet and mix just until combined.
In a small bowl, mix 1/4 cup sugar with 1 tsp cinnamon and 1 tsp pumpkin pie spice for rolling.
Scoop dough into large balls (about 3 tbsp). Press a frozen cheesecake ball into each and seal with dough. Roll in the sugar mixture.
Place 5–6 cookies per sheet and bake 12–14 minutes, until edges are golden and centers set.
Sprinkle with extra sugar mixture if desired. Cool completely before serving.