Line a small cookie sheet with parchment paper.

In a small bowl, mix together the cream cheese, sugar, and vanilla with an electric mixer until fluffy and sugar is dissolved, about 2 minutes.

Scoop the cheesecake filling into 16 portions onto the baking sheet. Freeze until firm.

In a small bowl, whisk together the sugar and pumpkin pie spice. Set aside.

Preheat the oven to 350°F and line two baking sheets with parchment paper.

Pat dry the canned pumpkin with paper towels to remove excess moisture.

In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

In a large bowl, cream together the softened butter and brown sugar until fluffy. Add egg yolks and vanilla, mix until pale and fluffy.

Mix in the dried pumpkin, then gradually add the dry ingredients until combined.

Scoop the dough into 16 portions, then roll into balls. Flatten each ball and place a frozen cheesecake ball in the center. Enclose the cheesecake ball with the cookie dough and roll into a ball again. Roll the cookie dough balls in pumpkin spice sugar.

Transfer the cookie dough balls to the prepared baking sheets and bake in batches for 12-13 minutes.

Let the cookies cool on the baking sheets for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!