Steps

• Prepare Cream Cheese Filling: In a bowl, beat softened cream cheese with additional sugar for 3–5 minutes until creamy. Refrigerate the filling to help it firm up while you make the cookie dough.
• Cookie Dough Preparation: In a separate bowl, cream together softened butter and cane sugar until smooth and fluffy. Incorporate the canned pumpkin, egg, and vanilla extract, mixing until everything is well combined and creamy.
• Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined. Refrigerate the dough for at least 2 hours or overnight to firm it up.
• Preheat Oven: Set your oven to 350°F (175°C) and prepare a baking sheet by greasing it lightly or lining it with parchment paper.
• Shape Cookies: Use a spoon or cookie scoop to drop dollops of dough onto the prepared baking sheet, making a small well in the center of each dollop for the cream cheese filling. Carefully fill the wells with the chilled cream cheese mixture.
• Bake: Place the cookies in the preheated oven and bake for 15-18 minutes, or until the edges are lightly browned and the cookies appear puffy. Once done, cool them on a wire rack.