Line a small baking sheet with parchment paper.

In a small bowl, beat the cream cheese, sugar, and vanilla with an electric mixer on medium-high speed until fluffy and the sugar has dissolved, about 2 minutes.

Scoop the cheesecake filling into 16 portions, about 2 teaspoons each, onto the baking sheet. Freeze until firm.

Mix the granulated sugar and pumpkin pie spice in a small bowl. Set aside.

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

Dry the pumpkin puree to remove excess moisture: Spread the pumpkin on a plate, cover with paper towels, and press lightly to absorb liquid. Repeat this step four times until the pumpkin reduces to just under ¼ cup.

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

In a large bowl, cream the softened butter and brown sugar with an electric mixer on high speed until fluffy, about 2 minutes.

Add the egg yolks and vanilla to the butter mixture and beat on medium speed until pale and fluffy, about 1 minute.

Add the dried pumpkin and mix on medium speed until combined.

Add the dry ingredients to the wet ingredients and mix on low speed until just combined.

Scoop the dough into 16 portions using a 2-tablespoon cookie scoop. Flatten each portion slightly, place a frozen cheesecake ball in the center, and wrap the dough around it, rolling into a ball to ensure the cheesecake is completely covered. Roll each cookie dough ball in the spiced sugar.

Place the cookie dough balls on the prepared baking sheets, 6 cookies at a time. Bake for 12-13 minutes.

Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!