Here's the recipe for my Pumpkin Cheesecake Cookies in process.
Mix the filling ingredients. Be sure to refrigerate the mixture until it's firm and solidified. (If you have a slow fridge, put the mixture in the freezer.)
Cream the creamables. Butter, dark brown sugar, white sugar, and pumpkin pie spice.
Combine the wet ingredients. I know...canned pumpkin isn't the prettiest ingredient, but it sure does taste good!
Add the wet ingredients to the cremables. Mix.
Combine the dry ingredients. Don't forget to grind the graham crackers! Add the dry ingredients to the combined creamables and wet ingredients.
Scoop the dough balls, split them in half, and form into flattened disks.
Remove the filling mixture from the fridge (or freezer). Stuff the cookies.
Freeze the stuffed dough balls for five minutes and then bake. Enjoy!