Cheesecake Filling

1. Mix the cream cheese with powdered sugar and vanilla. Form 12 small dollops using a teaspoon and place them on a tray. Freeze for at least 30 minutes.

Cookies

1. Combine the dry ingredients: flour, baking powder, baking soda, spices, and salt.
2. In a large bowl, add the softened butter, brown sugar, and white sugar. Beat with an electric mixer until creamy.
3. Add the egg and vanilla, then mix again to incorporate.
4. Add the well-drained pumpkin purée and beat to combine.
5. Gently fold in the dry ingredients using a spatula until you get a smooth, slightly sticky cookie dough.
6. Form 12 dough balls using a large ice cream scoop and place them on a baking sheet lined with parchment paper. Freeze for 20 minutes for easier handling.
7. Flatten a dough ball on a lightly floured surface, place a frozen cheesecake filling piece in the center, and wrap the dough around it.
8. Roll the dough balls between your hands, then coat them in the cinnamon-sugar mixture. Place them on the prepared baking sheet.

Baking

1. Preheat the oven to 350°F (180°C). Bake the cookies for about 13 minutes, until puffed and golden around the edges but still slightly soft in the center.
2. Let the pumpkin cookies cool before transferring them to a plate or wire rack to cool completely.