In a mixing bowl, combine 8 oz of cold cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract. Use an electric mixer to whip until light and fluffy, about 2 minutes. Scoop out 16 small portions and freeze for at least 1 hour.

Spread 1 cup of pumpkin puree on a plate, pat with paper towels to reduce moisture from 1/2 cup to under 1/4 cup, then set aside.

In a bowl, whisk together 2 cups of flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.

In a large bowl, beat together 1/2 cup softened butter and 3/4 cup light brown sugar until fluffy. Gradually add 2 egg yolks and 1 teaspoon vanilla, mixing until pale and creamy.

Add the dried pumpkin puree to the creamed mixture and mix thoroughly. Gradually fold in the dry ingredients until blended.

Use a cookie scoop to portion dough into 16 balls, flatten slightly, place a frozen cheesecake ball in the center, fold dough around filling, and roll into a smooth ball. Roll in pumpkin spice sugar.

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Bake 6 cookies at a time for 12-13 minutes until edges are golden. Let cool for 10 minutes on sheet before transferring to wire rack.