In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Scoop small teaspoon-sized balls of the mixture onto a parchment-lined tray. Freeze for 15–20 minutes—this helps the filling stay centered during baking.

Whisk melted butter, brown sugar, and granulated sugar until smooth. Mix in pumpkin puree, egg yolk, and vanilla until fully combined.

In another bowl, combine flour, baking powder, baking soda, salt, and spices. Fold dry ingredients into the wet mixture until a soft dough forms.

Scoop a large ball of dough (2 tablespoons). Flatten gently in your hand, place a frozen cheesecake ball in the center, and wrap the dough around it completely. Roll each cookie in cinnamon sugar for extra flavor.

Place on a parchment-lined baking sheet and chill for 10 minutes. Bake at 350°F (175°C) for 12–15 minutes, or until edges are set but centers remain soft.

Let cool completely—this helps the cheesecake center set perfectly.