Start by lining a baking sheet with parchment paper and set it aside.

In a stand mixer with the paddle attachment, or a large bowl with a handheld mixer, beat together the cream cheese, sugar, and vanilla. Mix for about 1 to 2 minutes until everything is smooth and creamy.

Scoop out small spoonfuls, about 2 teaspoons each, and place them on the prepared baking sheet. You should have around 30 to 32 little dollops, perfect for all your cookies.

Pop the tray into the freezer so the filling can firm up while you make the cookie dough.

Start by whisking together the flour, pumpkin pie spice, cinnamon, baking soda, and salt in a medium bowl. Once it’s all mixed, set it aside for later.

In a stand mixer with the paddle attachment, or a large bowl with a handheld mixer, beat the butter until it’s smooth and creamy. Add both the granulated and brown sugar, and keep mixing for 1 to 2 minutes until everything is combined and fluffy.

Next, mix in the pumpkin puree, egg yolks, and vanilla. Don’t forget to scrape down the sides of the bowl so nothing gets left behind.

Add the dry ingredients to the wet mixture and mix just until everything comes together. Cover the bowl tightly and pop it in the fridge for at least one hour to chill.

When you’re ready to bake, preheat the oven to 350°F (180°C) and line three large baking sheets with parchment paper or silicone mats.

Grab a small bowl and whisk together ¼ cup of granulated sugar with 1 ½ teaspoons of pumpkin pie spice. That’s it! Your sweet and spicy coating is ready to roll.

Take the chilled cookie dough out of the fridge. Using a two-tablespoon cookie scoop, portion the dough onto your prepared baking sheets. You should have about 30 to 32 little balls of dough.

Next, grab the frozen cream cheese dollops from the freezer. Flatten one ball of cookie dough, gently press a cream cheese piece into the center, then fold the dough over it and roll it into a ball. Make sure the cream cheese is completely covered so it won’t ooze out while baking.

Roll each cookie ball in the pumpkin spice sugar mixture and place them back on the lined baking sheet. Leave a little space between each cookie, as they will spread while baking.

Bake the cookies for 15 minutes, or until the tops are set. Let them cool on the baking sheet for 5 to 10 minutes before transferring to a wire rack to cool completely.

Once your cookies have cooled completely, pop them in an airtight container and store them in the fridge for up to 5 days.

Want to save them for later? These cookies freeze beautifully for up to 3 months. Just layer them in a large freezer bag with parchment paper in between each layer to keep them from sticking. When you’re ready to enjoy, let them thaw overnight in the fridge.