Preheat your oven to 350℉ and line a baking sheet with parchment paper.

Prepare the pumpkin puree by placing it on a paper towel to absorb any excess moisture.

Whisk together the flour, baking soda, pumpkin pie spice, and salt in a medium bowl.

Beat the softened butter, granulated sugar, and light brown sugar together until light and fluffy, about 2 minutes.

Mix the pumpkin puree into the sugar mixture until well combined.

Incorporate the dry ingredients gradually on low speed until just combined.

Blend the cream cheese, powdered sugar, and vanilla extract in a separate bowl until smooth and creamy.

Combine the granulated sugar and ground cinnamon in a small bowl for the cinnamon-sugar coating.

Form the dough into balls using a 2-tablespoon scoop, then roll them in the cinnamon sugar mixture.

Make a small indentation in each ball with your thumb and fill it with about 1 tablespoon of the cheesecake mixture.

Bake for 13-15 minutes until the edges are set but the centers still look soft.

Cool on the baking sheet for 10 minutes before transferring to a wire rack.