I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat for easy cleanup.

In a medium bowl, I beat 8 oz cream cheese, ½ cup powdered sugar, 1 tsp vanilla, 2 tbsp pumpkin puree, and ¼ tsp cinnamon with an electric mixer until smooth, then set aside for creamy pumpkin cookies.

In a large bowl, I whisk 1½ cups flour, 1 tsp baking soda, 1 tsp pumpkin pie spice, and ½ tsp salt. In another bowl, I beat ½ cup butter, ½ cup brown sugar, and ½ cup granulated sugar until fluffy, about 3 minutes. I add 1 egg, 1 tsp vanilla, and ½ cup pumpkin puree, mixing well. I gradually combine the dry ingredients with the wet, stirring until just blended to avoid dense autumn cookie delights.

Using a cookie scoop, I portion the dough onto the baking sheet and flatten each ball slightly. I make a small indentation in the center of each with a spoon for the filling.

I spoon a small amount of cheesecake filling into each indentation, ensuring it stays contained for neat spiced pumpkin treats.

I bake for 10–12 minutes until the edges are lightly golden. The centers may look soft but will firm up as they cool. I let them cool on the baking sheet for 5 minutes before transferring to a wire rack.