Pumpkin Cheesecake Cookies for 12

Instructions:

1. Cream the softened butter and coconut sugar until light and fluffy. Beat in the blotted pumpkin puree and vanilla extract until smooth.
2. In a separate bowl, whisk the flour, pumpkin pie spice, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture until a soft dough forms.
3. Beat the softened cream cheese, maple syrup, and vanilla extract until velvety and devoid of lumps. Transfer the mixture into a piping bag or a small bowl and chill in the freezer for 15–20 minutes.
4. Scoop about 2 tbsp (30ml) of dough and flatten it into a disk in your palm. Place a small dollop (approx. 1 tsp) of the chilled cheesecake filling in the center.
5. Carefully fold the dough edges over the filling, pinching them closed to ensure a complete seal. Roll the ball between your palms, then roll it in the cinnamon-sugar mixture until evenly coated.
6. Place the cookies on a parchment-lined baking sheet, spacing them 2 inches apart. Bake at 350°F (175°C) for 12–15 minutes.
7. Remove from oven when the edges are set but the centers still look slightly soft. Allow them to cool on the pan for 10 minutes to let the centers set.