**Instructions**
**1. Prepare the Cheesecake Filling:** In a small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
**2. Make the Cinnamon-Sugar Coating:** In a shallow dish, combine the ¼ cup granulated sugar and 1 tablespoon ground cinnamon. Stir well and set aside.
**3. Combine Dry Ingredients:** In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
**4. Cream Wet Ingredients:** In a large bowl, cream together the softened butter and 1 ½ cups granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until well combined.
**5. Combine Wet and Dry:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
**6. Chill Dough:** Cover the dough and chill for at least 30 minutes (or up to 2 hours) to make it easier to handle.
**7. Prepare for Baking:** Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
**8. Assemble Cookies:** Scoop about 1 tablespoon of cookie dough into your hand. Flatten it slightly, then place about ½ teaspoon of the cheesecake filling in the center. Carefully wrap the cookie dough around the filling, sealing it completely to form a ball.
**9. Coat and Bake:** Roll each filled dough ball in the cinnamon-sugar coating, ensuring it’s fully covered. Place the coated cookies 2 inches apart on the prepared baking sheets.
**10. Bake:** Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. Do not overbake.
**11. Cool:** Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
**Short Tips**
* **Room Temperature Ingredients:** Ensure your butter and cream cheese are truly softened for the best texture in both the cookies and the filling.
* **Don’t Overfill:** A little cheesecake filling goes a long way. Too much can cause it to leak out during baking.
* **Seal Tightly:** Make sure the cookie dough completely encloses the cheesecake filling to prevent it from oozing out.
* **Chill Time Matters:** Chilling the dough makes it easier to work with and helps prevent the cookies from spreading too much.
* **Storage:** Store these cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They are also delicious chilled!
