Instructions

1. Whisk together flour, baking powder, salt, and cinnamon, and set aside.
2. Beat together butter and sugars until fluffy.
3. Mix in pumpkin puree, an egg, and vanilla.
4. Slowly add dry ingredients and mix on low speed just until combined. Cover the dough and refrigerate for at least an hour.
5. In another bowl, blend cream cheese, sugar, and vanilla and chill in the refrigerator for an hour.
6. Preheat oven to 350F and line baking sheets with parchment paper.
7. In a small bowl combine sugar and cinnamon for coating.
8. To make the cookies flatten 1 Tablespoon of cookie batter like a pancake. Place 1 teaspoon of the cream cheese mixture in the center. Take another tablespoon of the cookie batter and flatten it like a pancake, place it on top of the cream cheese, seal the edges together, and gently roll it into a ball.
9. Next, roll the ball into the cinnamon-sugar mixture and place on the lined baking sheet. Keep at least 2 inches apart between balls. Press the cookie balls with heavy-bottomed glass to flatten them (you can sprinkle some extra cinnamon-sugar mixture on top).
10. Bake the cookies for 10-15 minutes (until they are slightly firm to the touch and the tops start to crack). Cool on the baking sheet for about 5 minutes and then transfer them to a wire rack to cool completely.