Spice Cookies

1. Beat together the softened butter, granulated sugar and brown sugar with an electric mixer until light and smooth.
2. Add the egg and mix until smooth.
3. Mix in the vanilla extract and molasses.
4. In a separate bowl, combine the flour, baking soda, salt, cinnamon, ginger, cloves and nutmeg.
5. Gradually add the flour mixture to the wet mixture and mix until fully incorporated.
6. Cover the dough and place in the refrigerator for at least 2 hours.

Pumpkin Cheesecake Filling

1. Beat together the softened cream cheese and pumpkin puree until smooth.
2. Mix in the powdered sugar. Continue beating until smooth.
3. Line a baking sheet with parchment paper. Drop heaping ½ tablespoons of filling onto the baking sheet. The mixture won’t be extremely thick, but should hold its shape. Add additional powdered sugar to thicken if necessary.
4. Place in the freezer for 1-2 hours or until frozen. Ensure the filling is frozen completely solid before assembling.

Assembly

1. Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
2. Portion out the dough into balls using about 3 tablespoons of dough for each cookie. Use your hands to flatten the dough. Place a piece of frozen filling in the middle and carefully wrap the dough around it, pinching to close. Use the palms of your hands to roll the cookie dough into a ball.
3. Combine the cinnamon and granulated sugar in a shallow dish and roll each stuffed cookie dough ball through the mixture.
4. Place the formed cookies on the prepared baking sheet at least 2 inches (5 cm) apart. They will flatten as they cook.
5. Bake for 12 minutes.
6. Let the cookies sit for 10 minutes and then remove to a wire rack to cool.