Prepare Cheesecake Filling: In a medium bowl, combine 8 oz of softened cream cheese, 1/4 cup of granulated sugar, and 1 teaspoon of vanilla extract. Blend until smooth and creamy.

Prep Cookie Dough: Melt 1/2 cup of butter and let cool. Combine with 1/2 cup of granulated sugar and 1/4 cup of brown sugar in a bowl. Add 1/2 cup of pumpkin puree and 1 large egg along with another teaspoon of vanilla extract.

Combine Dry Ingredients: Whisk together 2 cups of flour, 1 tsp of baking powder, 1/2 tsp of baking soda, 1/2 tsp of salt, and spices. Gradually add to wet ingredients, mixing gently until just blended.

Chill Dough: Cover the bowl with plastic wrap and refrigerate for 1 hour. Preheat your oven to 350°F (175°C).

Form Cookies: Use a cookie scoop to portion out the dough, roll in pumpkin spice sugar, flatten slightly, and create an indent for the cheesecake filling.

Fill & Bake: Spoon cheesecake filling into indents and bake for 9-11 minutes until edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Cool: Allow cookies to cool completely on wire rack for the best texture and flavor.