Make the cheesecake filling

• Mix the cream cheese with the powdered sugar until smooth
• Scoop small portions onto a tray and freeze until firm

Make the cookie dough

• Beat the butter with the brown sugar and granulated sugar until creamy
• Beat in the egg, vanilla extract and pumpkin purée
• Whisk the flour, baking soda, pumpkin pie spice and salt, then fold into the wet mixture until just combined

Chill the dough

• Cover the dough and refrigerate until firm

Prepare the spiced sugar

• Combine the granulated sugar and cinnamon in a small bowl

Assemble the cookies

• Flatten a portion of dough in your hand, place a frozen cheesecake piece in the centre and seal the dough around it
• Roll into a ball and coat generously in the spiced sugar
• Arrange on a lined baking tray, spacing them apart

Bake

• Bake until the edges are set and the tops look slightly underdone
• Let cool on the tray, then transfer to a rack