Instructions

In a stand mixer with a paddle attachment, beat together the butter and both sugars on medium high speed until fluffy. About 2-3 minutes.
Add pumpkin puree, egg and vanilla to sugar mixture. Mix well, scraping sides as needed.
Add cinnamon, nutmeg, salt & baking powder. Mix well, scraping sides as needed.
Add flour, 1 cup at a time, mixing until combined.
Cover with saran wrap and chill dough for one hour.
While dough is chilling, make cream cheese filling.
In a medium bowl with a stand mixer or hand blender, blend cream cheese, sugar and vanilla together. Chill for an hour.
Preheat oven to 350 and line your baking sheets with parchment paper, non-stick foil or a baking mat.
In a small bowl, combine the sugar, cinnamon, ginger & all spice for the coating and set aside.
To make the cookies, take approximately 1 Tablespoon of the cookie dough. Flatten it like a pancake and place a teaspoon of the cream cheese in center. Slowly fold ends up and roll into a ball trapping cream cheese in the center.
Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.
Repeat until the dough is gone and flatten the cookie dough balls with a glass or measuring cup.
Bake the cookies for 10-15 minutes or until the tops begin to crack.
Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack. Enjoy!