Beat the cold cream cheese until fluffy, about 2-3 minutes. Gradually add sugar and vanilla, mix until combined. Scoop mixture into small portions on parchment-lined baking sheet and freeze for at least 30 minutes.

Press pumpkin puree between paper towels to remove excess moisture, reduce to about 1/4 cup, then set aside.

Whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt in a medium bowl and set aside.

Cream softened butter and brown sugar together until light and fluffy, about 3-4 minutes. Add egg yolks, vanilla, and dried pumpkin, mix until combined.

Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Let dough rest for a few minutes.

Preheat oven to 350°F (175°C). Flatten a tablespoon of dough in your palm, place cheesecake filling in the center, and wrap the dough around it, sealing edges.

Roll each cookie dough ball in spiced sugar mixture, place on parchment-lined baking sheet. Bake for 12-13 minutes until edges are golden. Let cool on pan for 10 minutes before transferring to a wire rack.