Start by lining a small baking sheet with parchment paper. In a small bowl, combine the cold cream cheese, granulated sugar, and vanilla extract. Using an electric mixer, beat it on medium-high until the mixture is light and fluffy, about 2 minutes. Scoop out 16 small dollops (about 2 teaspoons each) onto the parchment-lined sheet. Pop this in the freezer and let the cheesecake balls get nice and firm while you prep the cookies.

Next, whisk together the sugar and spices for the coating in a small bowl, then set aside.

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

Now, to avoid soggy cookies, we need to dry out the pumpkin a bit. Spread the pumpkin puree out on a plate, cover it with paper towels, and gently press to soak up any extra moisture. Repeat this at least 4 more times until you have about 1/4 cup of thickened pumpkin left.

In a medium bowl, whisk together the flour, nutmeg, cardamom, baking powder, baking soda, and salt. Set this aside.

In a large bowl, beat the softened butter and brown sugar together on high with your mixer until fluffy and light—about 2 minutes. Add in the egg yolks and maple extract, mixing on medium for about a minute until the mixture is pale and airy.

Mix in the dried pumpkin puree, then slowly add the flour mixture, stirring on low speed just until everything comes together.

Using a 2-tablespoon scoop, portion out 16 cookie dough balls. Flatten each slightly in your palm, place one frozen cheesecake ball in the center, then carefully wrap the cookie dough around the filling, sealing it completely. Roll each ball in the spiced sugar mixture to coat.

Place the cookie dough balls on your baking sheets (about 6 per sheet) and bake for 12 to 13 minutes. Once baked, let them cool on the sheet for about 10 minutes so they firm up a bit, then transfer them to a wire rack to cool completely.

Serve and enjoy the perfect balance of pumpkin spice and creamy cheesecake in every bite!