Prep Time/Cook Time:

30 Minutes/15 Minutes

Directions:

In a medium-sized bowl, combine the flour, ADAMS pumpkin pie spice, baking powder, baking soda, and salt. Stir with a whisk to combine. In the bowl of your mixer, combine the brown sugar, pumpkin puree, and sugar.  Mix until fully combined, about 1 minute. Add the egg yolks and vanilla. Mix for one minute or until light and fluffy. Gradually add the flour mixture and mix until just combined. Cover bowl with plastic wrap and refrigerate while the oven preheats. Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper.  In a small bowl, combine the sugar and ADAMS ground cinnamon. Using a small cookie scoop, scoop the cookie dough onto the prepared baking sheet.  Top the dough with one of the cream cheese dollops and gently push it down to slightly flatten the dough.  Portion out another ball of dough with the cookie scoop and place it on top of the cream cheese mixture.  Use your fingers to mold the dough around the cream cheese, making sure it is fully covered and the two dough balls are sealed together. (The dough is very sticky so this can get messy!) Repeat with remaining dough. Generously sprinkle the dough balls with the cinnamon sugar mixture and bake in the preheated oven for 13-15 minutes or until starting to brown around the edges. Remove from the oven, allow the cookies to cool for 2 minutes on the baking sheet before transferring to a cooling rack to cool completely.

Directions:

Line a cookie sheet with parchment paper.  In a bowl, beat the cream cheese and sugar for 2 minutes or until smooth. Using a 1 tablespoon measuring spoon, potion out 12 dollops of the cream cheese mixture onto the prepared cookie sheet. Place in the freezer while you prepare the cookie dough.