Preheat oven to 350F. Line 2 large baking pans with parchment paper.
Add the cubed butter to a saucepan over medium high heat. Cook for 6-8 minutes, stirring occasionally, until browned and smells nutty. Remove from heat to cool in the fridge for 5-6 minutes, until cool to touch but still liquid.
Spread out the pumpkin puree on a plate. Press dry with paper towels to remove as much liquid as possible.
In the bowl of a stand mixer, add the cooled browned butter, ½ cup granulated cane sugar, and brown sugar. Beat for 2 minutes.
Add the egg yolks and vanilla extract. Beat 1 minute.
Add the pumpkin puree and mix well.
In a separate bowl, combine the flour, pumpkin pie spice, baking soda, cream of tartar, and salt. Mix well.
Add the flour mixture to the stand mixer bowl. Mix just until combined.
Place the cookie dough in the freezer for 5 minutes.
Using 3 tablespoons dough for each cookie, roll into a ball in the palm of your hands.
Press flat to add 2 teaspoons cream cheese into the center and cover completely with the dough. Press flat once more to be ½” thick. Repeat with remaining dough.
In a small bowl, mix the remaining 1/3 cup sugar and ground cinnamon. Roll each flattened cookie dough ball in the sugar mixture. Place on the prepared pan.
Bake 10-12 minutes, until set on top. Use a large circular cookie cutter to help shape the cookies after baking if needed.
Cool on the pan for 10 minutes before removing to cool completely.
Enjoy with Vita Ice Orange Mango for a complementary refreshment!
