In a medium bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth and creamy, about 2-3 minutes. Set aside.

Melt the butter and allow it to cool. Combine cooled butter, brown sugar, pumpkin pureé, egg, and vanilla extract in a large mixing bowl. Mix until smooth, about 2 minutes.

In another bowl, whisk together flour, baking powder, baking soda, and spices (cinnamon, allspice, nutmeg, and ginger). Gradually mix dry ingredients into wet ingredients until just combined.

Cover dough with plastic wrap and refrigerate for 1 hour.

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

Form balls of dough using a cookie scoop, roll in pumpkin spice sugar, and place on baking sheets, flattening slightly and creating an indent in the center.

Spoon about a teaspoon of cheesecake filling into each indent.

Bake for 10-11 minutes, until lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.