In a mixing bowl, combine cream cheese, granulated sugar, and vanilla extract until smooth.

Melt the butter in a saucepan over low heat and let it cool to room temperature.

Place the pumpkin purée on paper towels to remove excess moisture.

In a large mixing bowl, whisk together melted butter, granulated sugar, and brown sugar. Then add pumpkin purée, egg, and vanilla extract.

In a separate bowl, combine all-purpose flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, and salt. Gradually add to the wet mixture.

Cover the dough and chill in the refrigerator for at least 1 hour.

Preheat the oven to 175ºC (350ºF) and line a baking sheet with parchment paper.

Scoop the dough into balls, roll in pumpkin spice sugar, and arrange on the baking sheet.

Flatten each ball and create an indent in the center; fill with cheesecake filling.

Bake for 9-11 minutes until edges are light golden brown.

Allow cookies to cool on the tray for 5 minutes before transferring to a wire rack.