1. Beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Spoon or pipe 1 teaspoon portions onto a parchment-lined tray and freeze for 30 minutes.

2. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice in a medium bowl.

3. Cream the butter, brown sugar, and granulated sugar until light and fluffy. Add pumpkin puree, egg yolk, and vanilla extract and mix until combined.

4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Cover the dough and chill for 30 minutes.

5. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. Using a cookie scoop, flatten a portion of dough, place a frozen cheesecake filling in the center, and cover with another portion of dough, sealing the edges.

6. Bake for 13 to 15 minutes until set but still soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.