pumpkin and cheese cake cookies recipe

pumpkin and cheese cake cookies recipe : 6 oz cold cream cheese, 3 tbsp granulated sugar, and 1/2 tsp vanilla extract.Pumpkin Cookie Dough: 3/4 cup unsalted butter (softened or browned), 1 cup light brown sugar, 2 egg yolks, 1/2 cup canned pumpkin puree (blotted dry with paper towels), 1 3/4 cups all-purpose flour, 1 tbsp pumpkin pie spice, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.Spiced Sugar Coating: 1/4 cup granulated sugar mixed with 1/2 tsp pumpkin pie spice. Dry the pumpkin: “Spread it onto a plate, cover with paper towels, and gently press to absorb the excess moisture. Repeat at least 4–5 times.” Make the filling: Mix the cream cheese, sugar, and vanilla. Scoop into 12 to 16 portions and freeze until firm Mix the dough: Cream the butter and sugar, then mix in the egg yolks and blotted pumpkin. Add the dry ingredients until a dough forms. Assemble: “Scoop cookie dough into 2 tbsp portions, flatten, and place a frozen cheesecake ball in the center. Roll the dough around it until completely covered, then coat in the pumpkin spice sugar. Bake: Place on a lined baking sheet and bake at 350°F to 365°F for about 11 to 12 minutes. Let them cool completely