Prepare the cream cheese filling by adding cream cheese to a bowl, sift in powdered sugar, and whip until smooth. Shape into discs and freeze for 30 to 60 minutes.

Make the cookie dough by beating unsalted butter, granulated sugar, and brown sugar until creamy. Fold in pumpkin puree.

In another bowl, whisk flour, salt, baking soda, and pumpkin spice. Mix dry ingredients into wet ingredients until combined.

Chill the dough covered for about 30 minutes in the refrigerator.

Preheat the oven to 175°C (347°F). Form a disk of cookie dough, place a cream cheese disc in the center, and seal with more dough.

Chill assembled cookies for 1 hour or freeze for 20 minutes.

Bake cookies for 20 to 25 minutes or until edges are set and centers are fudgy.

Cool cookies, then brush with melted butter and roll in cinnamon sugar.