In a mixing bowl, beat together the cream cheese, granulated sugar, and vanilla extract until fluffy and smooth, about 3–4 minutes. Use a cookie scoop to form balls and freeze them for at least 30 minutes.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Pat the canned pumpkin puree dry until about 1/4 cup remains to reduce excess moisture.

In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.

Cream the softened butter and light brown sugar together until light and fluffy, then add the egg yolks, vanilla extract, and pat-dried pumpkin puree, mixing until well combined.

Gradually add the flour mixture to the wet ingredients, stirring until just combined to avoid overmixing.

Take a scoop of dough, flatten it slightly, place a cheesecake ball in the center, and wrap the dough around it to create a smooth ball.

Roll the dough balls in a mixture of sugar and pumpkin pie spice, then place them on the prepared baking sheets.

Bake for 12–13 minutes or until edges are set and centers are slightly puffed and soft. Allow to cool on baking sheets for 10 minutes before transferring to a wire rack.