12 Days of Christmas Cookies: #9 Pumpkin Cheesecake Cookies

(This recipe is a repost from The List.)

A few weeks ago, my blog buddy Alicia asked if I could do a pumpkin version of my cheesecake-stuffed Golden Girls cookies. And then Mumma got wind of these and asked for them as well. How could I say no?

Here you go, Alicia and Mumma! This is the perfect cookie for season because it combines two of the most popular desserts: pumpkin pie and cheesecake. Yes, they're rich and decadent, but they're perfectly sized for portion control. (Or not!)

Stuffing the cookies is a labor-intensive process, but it's well worth the effort. These pumpkin cheesecake-stuffed cookies taste amazing and will definitely wow your holiday guests.

Makes 2 dozen cookies. (To see this recipe in process, check out Picturing Pumpkin Cheesecake Cookies.)

Filling	6 ounces room-temperature cream cheese 1/3 cup canned pumpkin pie filling 3 tablespoons sugar 2 1/2 teaspoons pumpkin pie spice 1 1/2 teaspoons vanilla
Creamables	1 stick butter 3/4 cup brown sugar 1/4 cup white sugar 1 teaspoon pumpkin pie spice
Wet Ingredients	1 egg yolk 1/4 cup canned pumpkin pie filling 1 teaspoon vanilla
Dry Ingredients	1 1/4 cups oatmeal 1 cup finely ground graham crackers 3/4 cup flour 2 teaspoons pumpkin pie spice 1/2 teaspoon baking soda 1/4 teaspoon salt

1. Add the filling ingredients to a medium bowl and mix well.  Let the mixture cool and solidify in the refrigerator until step 7.
2. Preheat oven to 350º.
3. In your Kitchen Aid or a large mixing bowl, cream together the creamables.
4. In a small bowl, whisk together the wet ingredients and then add to the creamables. Mix together until smooth.
5. In another large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed. Slowly add the dry ingredients to the creamables and wet ingredients. Mix until evenly combined.
6. Shape dough into balls—about 2 tablespoons each.
7. Remove the filling mixture from the refrigerator and stuff each dough ball with 1 teaspoon of the mixture.  Put the stuffed dough balls in the freezer for five minutes to firm up.
8. Place chilled dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
9. Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.