Make the pumpkin cookie dough

• Cream the softened butter with the brown sugar and granulated sugar until light and fluffy.
• Beat in the egg, vanilla extract and pumpkin purée until fully combined.
• Whisk together the flour, pumpkin pie spice, baking soda and salt, then fold into the wet mixture until just combined.
• Chill the dough in the fridge so it firms up.

Make the cheesecake filling

• Beat the softened cream cheese with the powdered sugar until smooth and creamy.
• Transfer to a piping bag or a small bowl and chill until ready to use.

Assemble the cookies

• Scoop the chilled dough into balls and place them on a lined baking tray.
• Flatten each ball slightly and press a well into the centre.
• Pipe or spoon the cheesecake filling into the well of each cookie.
• Press toffee bits around the edges and over the top of each cookie.

Bake

• Bake at 180°C until the edges are set and the centres are just slightly soft.
• Let the cookies cool on the tray for a few minutes, then transfer to a cooling rack.

Finish and serve

• Sprinkle extra toffee bits over the warm cookies if you like.
• Let them cool completely so the cheesecake centre sets before serving.