In a medium bowl, combine the cream cheese, granulated sugar, and ½ teaspoon of vanilla extract and blend until smooth.

Melt 110 g of butter and let it cool to room temperature.

Blot 120 g of pumpkin purée to remove excess moisture.

Mix cooled butter with 100 g granulated sugar and 100 g dark brown sugar until fluffy.

Add pumpkin purée, one egg, and 1 teaspoon of vanilla extract to the sugar mixture and mix well.

In another bowl, whisk together flour, baking powder, baking soda, ground cinnamon, ground allspice, ground nutmeg, ground ginger, and salt.

Gradually add the dry ingredients to the wet mixture until just combined.

Chill the dough for 1 hour.

Mix 50 g of granulated sugar and 1 teaspoon of ground cinnamon for coating.

Preheat the oven to 175ºC (350ºF) and line a baking sheet with parchment paper.

Scoop and shape the dough into balls, rolling them in the cinnamon-sugar mixture.

Flatten each cookie and make an indent in the center.

Fill the indents with cheesecake mixture.

Bake for 9-11 minutes until lightly golden at the edges.

Cool on the baking tray for 5 minutes before transferring to a wire rack.