Step-by-Step Instructions

• In a mixing bowl, combine cream cheese, granulated sugar, and vanilla extract until smooth. Set aside.
• Melt the butter in a saucepan and let it cool.
• Prepare pumpkin purée by placing it on a paper towel to absorb excess moisture.
• In a bowl, combine melted butter, granulated sugar, and dark brown sugar. Beat until fluffy.
• Add pumpkin purée, egg, and vanilla to the butter mixture. Mix on low speed.
• In another bowl, whisk together flour, baking powder, baking soda, cinnamon, allspice, nutmeg, and ginger.
• Gradually add dry ingredients to the wet mixture and mix until just combined.
• Chill the dough in the refrigerator for at least 1 hour.
• Preheat oven to 175ºC (350ºF) and line a baking sheet with parchment paper.
• Scoop dough into balls and roll in pumpkin spice sugar mixture.
• Place on baking sheet and flatten each ball slightly, creating an indent in the center.
• Fill the indents with cheesecake filling.
• Bake for 9-11 minutes until edges are lightly golden. Let cool on a wire rack.