Step 1: Make the Cream Cheese Filling Beat your cream cheese until it’s smooth – about 2 minutes with my hand mixer. Add the sugar and vanilla, mix until combined. Now here’s the key: scoop this into 24 small balls (I use a teaspoon) and freeze them solid. Takes about 30 minutes, but don’t skip this or you’ll have leaky cookies.

Step 2: Blot That Pumpkin Spread your pumpkin purée on paper towels and press more towels on top. You want to remove as much liquid as possible – I usually get about 2-3 tablespoons out. This step is why your cookies will be chewy instead of mushy.

Step 3: Mix the Cookie Dough Whisk your dry ingredients in one bowl. In another, mix the blotted pumpkin with melted butter, brown sugar, egg yolks, and vanilla. Combine wet and dry ingredients just until mixed. Don’t overmix – nobody wants tough cookies.

Step 4: Chill Everything Cover your dough and stick it in the fridge for at least an hour. I often make this the night before because cold dough is way easier to work with.

Step 5: Assemble Time Preheat to 350°F. Take about 2 tablespoons of dough, flatten it, put a frozen cream cheese ball in the center, and wrap it up. Seal those edges tight – any gaps and your filling escapes. Roll in the cinnamon sugar mix.

Step 6: Bake 12-14 minutes, until the edges look set but centers are still soft. They’ll keep cooking on the hot pan, so don’t overbake. Let them cool completely before eating – the filling needs time to set up.