In a mixing bowl, blend cream cheese, granulated sugar, and vanilla extract until smooth. Portion out 2 teaspoons of filling and freeze for about 20 minutes.

In a medium bowl, whisk flour, pumpkin pie spice, baking soda, and salt. In another bowl, beat together melted butter and brown sugar. Add egg yolk, vanilla extract, and pumpkin puree, stirring until smooth.

Gradually fold dry ingredients into wet mixture, stirring gently until a smooth dough forms. Avoid overmixing.

Take 2 ounces of pumpkin dough, flatten it, place a cheesecake dollop in center, and wrap the dough around it. Roll into a ball and place on a lined baking sheet.

Mix granulated sugar and pumpkin pie spice for the coating. Roll each dough ball in the mixture until fully coated.

Preheat oven to 350°F. Bake cookie balls on a lined sheet for 11-12 minutes until edges are golden. Cool on the baking sheet for 10 minutes before moving to a wire rack.