Preheat your oven to 350°F (175°C). In a mixing bowl, combine cream cheese, granulated sugar, and vanilla extract. Blend until smooth and creamy. Set aside.

In a large bowl, melt butter and allow it to cool. Stir in granulated sugar and brown sugar. Add pumpkin purée and egg, whisking thoroughly.

In a separate bowl, whisk together flour, baking powder, baking soda, ground cinnamon, allspice, nutmeg, ginger, and salt. Gradually add to wet ingredients, stirring until just combined.

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

Prepare baking sheets with parchment paper. Preheat your oven to 350°F (175°C) again if cooled.

Using a cookie scoop, portion out dough, roll into balls, and coat in pumpkin spice sugar. Press down slightly to create an indent for the filling.

Fill the indents with cheesecake mixture. Bake for about 9-11 minutes, until edges are golden and centers appear just set.

Cool on baking sheets for a few minutes before transferring to wire racks. Let cool completely before serving.