Pumpkin Cheesecake Cookies (with Maple!)

Directions

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1. In a bowl, use a hand mixer or stand mixer to beat together the cream cheese, sugar, and sour cream until smooth and lump-free.
2. Scoop out the filling by tablespoonfuls, and place each ball on a parchment-lined baking sheet. Place the baking sheet in the freezer until the cream cheese balls are frozen solid.
3. While the cream cheese filling is in the freezer, in a separate large bowl, use a hand mixer or stand mixer to cream the butter and sugars until light and fluffy, five to seven minutes. Beat in the eggs and vanilla.
4. Spread the pumpkin puree on a plate, then lightly dab the puree with a paper towel (repeatedly) to remove the excess liquid.
5. Add the pumpkin to the creamed mixture and beat well.
6. In a separate bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. Gradually beat the flour mixture into the pumpkin mixture.
7. Shape and chill the dough.
8. Measure out the dough by quarter-cupfuls, and refrigerate it on a parchment-lined baking sheet until it is firm enough to shape, about 1 hour.
9. Preheat the oven to 350°F. Use the bottom of a measuring cup or damp or floured hands to flatten each dough ball.
10. Place a frozen cheesecake filling portion into the center of each dough piece. Wrap the dough around the filling to cover it completely, shaping each into a ball.
11. Roll the cookie balls in the cinnamon sugar. Refrigerate the dough balls until chilled, about 30 minutes. Place the cookie dough balls 4 inches apart, seam side down, on parchment-lined baking sheets.
12. Bake the cookies until the tops appear dry and the edges are browned, 17 to 20 minutes. Cool the cookies on baking sheets for five minutes, then remove them from the pans and onto wire racks. Store leftover cookies in the refrigerator.