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Prepare the Cheesecake Filling: In a bowl, beat softened cream cheese, sugar, and a touch of vanilla until smooth and fluffy. Chill the filling for at least 20 minutes.
Make the Pumpkin Cookie Dough: In one bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. In another bowl, cream the butter and sugar until light. Add the pumpkin purée, egg, and vanilla, then combine with the dry ingredients.
Assemble the Cookies: Scoop one tablespoon of dough, flatten slightly, and add a small spoonful of cheesecake filling in the center. Top with another layer of dough and seal the edges gently.
Bake to Perfection: Bake at 350°F (175°C) for 11–13 minutes, until edges are firm but centers remain soft. Let cool on the baking sheet for a few minutes before transferring to a rack.
Serve and Enjoy: Serve warm for gooey centers or chilled for a firmer cheesecake texture.