• Cream together butter and sugar on high for 3-5 minutes. The mixture should be pale and creamy.
• Add in pumpkin, egg yolk, and vanilla extract and continue to mix on medium high until thoroughly mixed together.
• Sift together dry ingredients over the wet ingredients then slowly mix them together on a low speed just until combined. The dough will be soft.
• Scoop 5 portions of dough using a 4-ounce cookie scoop. Place in fridge while you get the filling and rolling sugar ready.

Vanilla Bean Cheesecake Filling

• Either by hand or with a hand held mixer, beat cream cheese until it is creamy.
• Add powdered sugar, vanilla extract, and vanilla bean paste and mix on low until fully incorporated and very creamy.
• Spoon filling into a piping bag or a plastic sandwich bag to get it ready for filling the cookies.

Sugar Coating

• In a bowl stir together sugar and pumpkin spice until combined.

Assembly

• Take chilled cookie dough from fridge and begin filling.
• Carefully make a well inside of the dough, fill with cheesecake filling about half way up the well. Do not fill all the way.
• If using pumpkin butter, place a small spoonful (about half a teaspoon) on top of the cheesecake filling. Do not overstuff or it will be difficult to seal.
• Pinch the dough closed on top of the filling being careful not to squish any filling out.
• Roll the dough in the pumpkin spice sugar to coat evenly on all sides.
• Place dough back on the parchment lined baking sheet and refrigerate for at least an hour or preferably overnight to allow the flavors to develop.
• Bake cookie dough at 375*F for 16 minutes. They are ready when the edges are slightly golden brown and the tops are set. They should not look wet. If they still look raw bake for 2 minutes extra or until they are done.
• Allow these cookies to cool undisturbed on the baking sheet for 15-20 minutes. They are best enjoyed warm or at room temperature.