Pumpkin Cheesecake Snickerdoodles

Dough: Filling Ingredients: Cinnamon-sugar coating:
 * 3¾ cups all-purpose flour
 * 1½ tsp. baking powder
 * ½ tsp. salt (or skip with salted butter, you won't notice)
 * ½ tsp. cinnamon ground
 * Other spices: pinch of ginger, nutmeg, allspice (or whatever you like as pumpkin pie spice)
 * 1 cup butter at room temperature
 * 1 cup granulated sugar
 * ½ cup light brown sugar
 * ¾ cup pumpkin puree
 * 1 large egg
 * 2 tsp. vanilla extract
 * 8 ounces cream cheese softened
 * 1/4 cup sugar
 * 2 teaspoons vanilla extract
 * ½ cup granulated sugar (roughly)
 * 1 tsp. cinnamon (roughly)

In a medium bowl, mix the 3.75 cups flour, 1.5 tsp baking powder, salt, 0.5 tsp cinnamon, and other spices together. Set aside.

Beat together the butter and sugars on medium high speed until fluffy about 2-3 minutes.

Blend in pumpkin puree, beat in egg and then add vanilla. Slowly add dry ingredients just until combined. Cover and chill dough for at least an hour.

To make the cream cheese filling, blend cream cheese, sugar and vanilla together. Chill for at least an hour.

Preheat oven to 350 and line your baking sheets with parchment paper. In a small bowl or plate, combine the sugar and spices for the coating and set aside.

To make the cookies, take a tablespoon of the cookie batter. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese. (sides are rough, it's easier to make these as very large cookies, just as long as each half of dough is ~3x more than the cream cheese frosting, you'll be fine) Pinch the edges together sealing in the cream cheese and roll into a ball. Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.

Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup, or you can just use your hand.

Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack.