Pumpkin Cheesecake Cookies

4. Add the egg and vanilla, and mix well to combine. Add half the flour mixture and mix on low speed to combine. Add the pumpkin puree and mix to combine. Add the remaining flour mixture and mix to combine. Cover the bowl and chill for 30 minutes, or until the filling is fully chilled.

5. Use a tablespoon cookie scoop to scoop all the dough onto a parchment-lined baking sheet (this will make assembling the cookies go faster). Line two or three additional baking sheets with parchment.

6. Assemble the Cookies: Preheat the oven to 350°F. Flatten one piece of scooped dough and place it on one of the prepared baking sheets. Scoop 1 teaspoon cheesecake filling into the center of the cookie. Flatten another piece of the scooped dough and place it on top. Press firmly around the edge to seal.

7. Repeat the process, using all the dough and filling. The cookies don’t spread a lot, so they can be spaced about ¾ inch apart on the baking sheets. Bake the cookies until they are golden around the edge and appear set in the center, 12 to 15 minutes. Cool completely on the baking sheets before serving.