1. In a small bowl, beat cream cheese with powdered sugar and 1/4 teaspoon vanilla extract until smooth. Drop teaspoon-sized dollops onto a parchment-lined tray and freeze until firm.

2. In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.

3. In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until fluffy.

4. Mix in pumpkin puree, egg yolk, and vanilla extract into the butter mixture until fully combined.

5. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.

6. Scoop about 1 tablespoon of dough, flatten slightly, place a frozen cheesecake dollop in the center, and top with more dough. Seal and roll into a ball.

7. Place cookie balls on a lined baking sheet, spacing 2 inches apart.

8. Bake at 350°F (175°C) for 11–13 minutes or until edges are set and tops are slightly cracked.

9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

10. Serve at room temperature for the best texture and flavor.