For the Filling:

Cup of Yum
1. Cream together the softened cream cheese and sugar using an electric mixer and a medium bowl.
2. Add pumpkin pie filling stir to combine.
3. Place in the freezer to chill for 20-30 minutes.
4. Use a small cookie scoop to portion out balls of the pumpkin cheesecake mixture on a baking sheet lined with parchment paper or silicone mat. Chill in the freezer for 30 minutes.

For the Cookie Dough:

1. In a large bowl, whisk together the all-purpose flour, cake flour, pumpkin pie spice, ground cinnamon, baking soda, cornstarch, and salt.
2. In a separate mixing bowl, use your electric mixer to combine the granulated sugar, pumpkin puree, and light brown sugar. Mix on low speed for 2-3 minutes, then increase to high speed for another 2-3 minutes, until light and fluffy.
3. Add the vanilla extract and mix in the eggs one at a time. Then add the butter.
4. Gradually pour the dry ingredients into the bowl of wet ingredients, mixing as you add, until fully combined.
5. Chill cookie dough in the fridge for 30 minutes.

To Bake the Cookies:

1. Preheat the oven to 350 degrees F.
2. Use a medium cookie scoop to portion out balls of cookie dough, placing them on a lined baking sheet. You want to have an even number of dough balls.
3. Use the back of a large spoon or your hands to flatten the dough balls until they are about 1/4 inch thick.
4. Place a ball of the pumpkin cheesecake mixture on top of half of the flattened cookies.
5. Take the remaining flattened cookies and place them on top of the cookies that have cheesecake filling. Use your hands to mold the cookies into a ball, so that the dough is surrounding the cheesecake filling.
6. Roll each cookie dough ball in a mixture of sugar, ground cinnamon, and crushed graham crackers, then place the cookie balls back onto the prepared baking sheet. Do not flatten the cookies.
7. Bake for 15-20 minutes. Check at 15 minutes and if the cookies are still very jiggly in the middle, bake for a couple more minutes. When done, remove from oven and allow cookies to rest on the cookie sheet for 15 minutes. Transfer to a wire rack to finish cooling.