The Perfect Pumpkin Cheesecake Cookies Recipe For Fall Baking - Beard and Bonnet

Ingredients

• 2 ¼ cups (270 grams) all-purpose flour
• ¾ cup (170 grams) unsalted butter, softened
• ½ cup (120 grams) pumpkin puree
• ¾ cup (165 grams) brown sugar
• 8 ounces (226 grams) cream cheese, softened
• 1 teaspoon pumpkin pie spice
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¼ cup (50 grams) granulated sugar
• 1 large egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• ¼ cup (50 grams) granulated sugar (for cheesecake filling)
• ½ teaspoon vanilla extract (for cheesecake filling)