Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Take your pumpkin puree and place it on a few layers of paper towels. Gently squeeze out any excess moisture.

In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice.

In a separate large bowl, combine the melted unsalted butter and brown sugar. Add the egg and vanilla extract, blending thoroughly. Fold in the pumpkin puree.

Gradually add the dry ingredients to the wet mixture, folding until just combined.

Using a cookie scoop or tablespoon, dollop the dough onto the lined baking sheet, keeping them 2 inches apart.

Place the baking sheet in the oven and bake for 11-13 minutes.

As soon as you pull the cookies from the oven, use the back of a spoon to create a small indent in the center of each cookie.

Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.

In a mixing bowl, beat the cream cheese until smooth. Gradually add pumpkin puree, powdered sugar, and vanilla extract.

Once the cookies are completely cooled, fill the indents with the cheesecake filling.

Sprinkle a touch of cinnamon or nutmeg over the cheesecake filling before serving.