1. 1. Prepare the Cheesecake Filling: In a medium bowl, beat together the cold cream cheese, granulated sugar, and vanilla extract until smooth. Scoop out 16 equal portions (about 1 tablespoon each) and place them on a parchment-lined tray. Freeze until solid, approximately 20 minutes.

2. 2. Make the Spiced Sugar Coating: In a small bowl, combine the granulated sugar and pumpkin pie spice. Set aside.

3. 3. Prepare the Cookie Dough: In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.

4. 4. Cream the Wet Ingredients: In a separate bowl, beat the softened butter and brown sugar together until light and fluffy. Add the egg yolks and vanilla extract, beating until well combined. Mix in the canned pumpkin puree until smooth.

5. 5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.

6. 6. Assemble the Cookies: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out 2 tablespoons of cookie dough and flatten it slightly. Place a frozen cheesecake filling in the center and mold the dough around it, sealing the edges. Roll the dough ball in the spiced sugar coating. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.

7. 7. Bake: Bake for 10–12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.