In a mixing bowl, combine the cream cheese, granulated sugar, and vanilla extract. Blend on medium speed until smooth, about 3-4 minutes.

In a medium saucepan, melt the butter over low heat, then cool slightly. In a large mixing bowl, whisk the granulated and dark brown sugar, then stir in cooled butter, pumpkin puree, egg, and vanilla. Mix until blended.

In a separate bowl, whisk together flour, baking powder, baking soda, and spices. Fold into the wet mixture until just combined.

Cover the dough with plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Portion out the chilled dough and roll into balls, then coat with pumpkin spice sugar.

Flatten dough balls on the prepared sheet, creating an indent in the center. Spoon filling into each indent.

Bake for 9-11 minutes until the edges are golden and centers are soft. Cool on the tray before transferring to a wire rack.