1. Line a small cookie sheet with parchment paper.

2. In a small bowl, beat cream cheese, sugar, and vanilla until fluffy. Scoop into 16 portions and freeze until firm.

3. Mix sugar and pumpkin pie spice in a small bowl for coating; set aside.

4. Preheat oven to 350°F and line two baking sheets with parchment paper.

5. Dry pumpkin puree using paper towels until reduced to under 1/4 cup.

6. In a medium bowl, whisk flour, pumpkin pie spice, baking powder, baking soda, and salt.

7. In a large bowl, cream butter and brown sugar until fluffy. Add egg yolks, vanilla, and dried pumpkin; mix until combined.

8. Add dry ingredients to wet and mix on low until combined.

9. Scoop dough into 16 balls, flatten slightly, add frozen cheesecake ball in center, wrap dough around it, and roll into a ball.

10. Coat dough balls in spiced sugar and place on baking sheet.

11. Bake 6 cookies at a time for 12–13 minutes. Cool 10 minutes on pan, then transfer to wire rack.