Line a small cookie sheet with parchment paper.
In a small bowl, combine the cold cream cheese, granulated sugar, and vanilla extract. Mix at medium-high speed with an electric mixer until fluffy and the sugar has dissolved (about 2 minutes).
Scoop the cheesecake mixture into 16 portions (about 2 teaspoons each) and place them on the prepared cookie sheet. You may have a little filling left over.
Freeze the cheesecake balls until they are very firm.
To ensure the cookies don't turn out cakey, dry the pumpkin purée to remove excess moisture. Spread the pumpkin on a plate and cover it with paper towels. Lightly press down to absorb the liquid. Repeat this process at least four more times until the moisture is significantly reduced (from 1/2 cup to just under 1/4 cup). Set aside.
In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream the softened butter and brown sugar together using an electric hand mixer at high speed until fluffy (about 2 minutes).
Add the egg yolks and vanilla extract, mixing at medium speed for 1 minute until pale and fluffy.
Incorporate the dried pumpkin into the mixture and combine on medium speed.
Gradually add the dry ingredients and mix on low speed until just combined.
Scoop the dough into 16 portions using a 2 tbsp cookie scoop. Roll each portion into a ball and slightly flatten it.
Place a frozen cheesecake ball in the center of each flattened dough ball. Enclose the cheesecake filling completely with the cookie dough and roll it back into a ball.
Roll the cookie dough balls in the pumpkin spice sugar mixture.
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Transfer the cookie dough balls to the prepared baking sheets, baking 6 cookies at a time for 12-13 minutes.
Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
