Pumpkin Cheesecake Cookies for 12

Instructions:

1. Beat the softened cream cheese, 2 tbsp sugar, and vanilla until velvety and smooth.
2. Scoop 12 small balls (about 1 tsp each) onto a tray and place in the freezer for 20 minutes to flash-freeze.
3. Cream the softened butter and brown sugar until light and fluffy.
4. Beat in the egg, pumpkin puree, and vanilla extract until fully incorporated.
5. In a separate bowl, whisk flour, baking soda, pumpkin pie spice, and salt.
6. Gradually stir the dry ingredients into the wet mixture until a soft dough forms; do not overmix.
7. Preheat oven to 350°F (175°C).
8. Take a tablespoon of pumpkin dough, flatten it into a disc in your palm, and place one frozen cheesecake ball in the center.
9. Wrap the dough around the filling to form a ball, roll in the cinnamon sugar mixture, and place on a parchment-lined baking sheet.
10. Bake for 12 minutes or until the edges are set.