Lisa's Southern Kitchen

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Ingredients:

Pumpkin Cookie Dough:

• 2 cups Self Rising Flour

• 2/4 cup Granulated Sugar

• 1/4 cup Brown Sugar

• 1/2 tsp. Ground Cinnamon

• 1/2 tsp. Pumpkin Pie Spice

• 1/4 cup Pumpkin Puree

• 1 tsp. Vanilla Extract

• 1/2 tsp. Cream of Tartar

• 1/2 cup Butter

• 1 Egg Yolk

Cream Cheese Filling:

• 1 package Cream Cheese, softened

• 2 tbsp. Granulated Sugar

• 1/2 tsp. Vanilla Extract

Cinnamon Sugar Coating:

• 1/4 cup Granulated Sugar

• 1 tsp. Ground Cinnamon

Instructions:

1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
2. Make the pumpkin cookie dough, in a microwave bowl, add in butter, cook until melted and add white sugar and brown sugar, stir well until combined. Add in the pumpkin puree and egg yolk, mix well until combined.
3. Add in the flour, pumpkin pie spice and vanilla extract and stir well until form a dough and cover with plastic wrap and place in fridge for 1 hour.
4. Make the cream cheese filling, in a bowl of stand up mixer add ingredients and beat well until smooth and combined.
5. Spoon the cream cheese filling evenly in sized dollops about 2 tsp. on parchment paper lined baking sheet and place in the freezer for 35 minutes until frozen.
6. Make the cinnamon sugar coating, in a bowl add ingredients and stir well until combined.
7. Take the cookie dough out of the fridge and use a cookie scoop to scoop the dough into 2 tbsp. balls and flatten the cookie dough.
8. Spoon cream cheese filling in each cookie dough and wrap the dough over cream cheese filling, roll the dough into cinnamon sugar mixture and place on parchment paper lined baking sheet and bake for 35 minutes until light golden brown and let cool completely on wire rack before serving.