In a mixing bowl, combine 8 ounces of softened cream cheese, 1/4 cup of granulated sugar, and 1 teaspoon of pure vanilla extract. Whisk together until smooth and creamy, about 2 minutes.

Melt 1/2 cup of unsalted butter and allow it to cool slightly. Combine the cooled butter with 1/4 cup of granulated sugar and 1/4 cup of brown sugar, mixing until well blended. Fold in 1/2 cup of pumpkin puree, 1 egg, and 1 teaspoon of vanilla extract.

In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of allspice, 1/2 teaspoon of nutmeg, 1/2 teaspoon of ginger, and 1/4 teaspoon of salt.

Gradually add the dry ingredients to the wet mixture, stirring until combined. Cover and refrigerate the dough for 1 hour.

Mix together 1/4 cup of granulated sugar and a sprinkle of pumpkin spice in a small bowl. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

Once chilled, use a cookie scoop to portion the dough, rolling each piece into a ball and rolling it in the spiced sugar mixture. Place on prepared baking sheets, gently flatten each cookie, and create an indent in the center.

Spoon a small dollop of cheesecake filling into each indent. Bake for 10-11 minutes, until lightly golden.

Allow cooling on baking sheets for about 5 minutes before transferring to a wire rack to cool completely.