Chelsweets' Pumpkin Cheesecake Cookies

Prepare the cheesecake filling: In a small bowl, beat ¾ cup cream cheese, ¼ cup granulated sugar, and 1 tsp vanilla extract until smooth. Scoop 12 portions (approx. 1 ½ tbsp each) onto a lined plate and freeze for 45 minutes until firm.

In a medium bowl, whisk together flour, baking soda, ½ tsp cinnamon, ¼ tsp ginger, ¼ tsp nutmeg, and ¼ tsp salt; set aside.

In a large bowl with an electric mixer, cream softened butter, brown sugar, and ¼ cup granulated sugar for 1 minute until lightened.

Blot the pumpkin puree with a paper towel to remove excess moisture, then mix into the creamed butter until smooth.

Gradually add dry ingredients on low speed until combined into a soft dough. Portion into 12 balls (approx. 2 ½ tbsp each) and chill in the fridge for 45 minutes.

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper. In a small bowl, mix ⅓ cup sugar and ½ tsp cinnamon for rolling.

Flatten each chilled dough ball, place a frozen cheesecake dollop in the center, and wrap dough around the filling to seal completely.

Roll each filled ball in cinnamon sugar, place on baking sheets 3 inches apart, and press down lightly.

Bake for 16 to 19 minutes until edges are set. Transfer to a wire rack to cool completely.

Whisk together the glaze ingredients (softened cream cheese, powdered sugar, milk, vanilla, and a pinch of salt) until silky, drizzle over cooled cookies, and serve chilled.