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

In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.

In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

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

In another bowl, blend the softened cream cheese and powdered sugar until smooth and creamy.

Using a cookie scoop or tablespoon, drop spoonfuls of cookie dough onto the prepared baking sheet, leaving enough space between each for spreading.

Make a small indentation in the center of each cookie and add a dollop of the cheesecake filling.

Bake in the preheated oven for 12-15 minutes until the edges are lightly golden, but the centers remain chewy.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.