In a mixing bowl, combine the cream cheese, granulated sugar, and vanilla extract. Whisk until the mixture is velvety and smooth, about 2-3 minutes. Set aside.

Melt the butter in a small saucepan; let it cool slightly. In a large bowl, mix the cooled butter with dark brown sugar, granulated sugar, pumpkin purée, egg, and vanilla until well combined, roughly 2-3 minutes. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, and salt. Gradually fold the dry mixture into the wet until just incorporated.

Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 1 hour.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Scoop about tablespoons of dough and roll into balls. Roll each ball in a mix of granulated sugar and cinnamon. Arrange on baking sheets, flattening each slightly and creating an indent in the center for the filling.

Fill each indent with the cheesecake filling. Bake for 9-11 minutes, or until the edges turn light golden brown. Allow to cool on sheets for 5 minutes before transferring to a wire rack.