In a large mixing bowl, cream together ½ cup of room temperature butter, ½ cup brown sugar, and ¼ cup granulated sugar until pale and fluffy, about 3-4 minutes.

Add ½ cup pumpkin purée, 1 large egg, and 1 teaspoon vanilla extract, mixing until well incorporated.

In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon each of baking soda and baking powder, ¼ teaspoon salt, 1 teaspoon pumpkin pie spice, and ½ teaspoon cinnamon. Gradually fold the dry ingredients into the wet mixture until just combined.

Cover the dough with plastic wrap and refrigerate for at least 30 minutes to 1 hour.

Prepare the cheesecake filling by beating together 8 oz softened cream cheese, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, and 1 tablespoon all-purpose flour until smooth and creamy.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Once the dough is chilled, scoop tablespoon-sized balls onto the prepared sheet and make a shallow dip in the center of each ball. Bake for about 12-14 minutes.

Allow the cookies to cool completely before piping a generous amount of the cheesecake filling into the center.