Preheat your oven to 350°F (175°C).

In a large bowl, cream together the softened butter, pumpkin puree, sugar, and brown sugar until it’s soft and fluffy.

Beat in the egg and vanilla extract, mixing until well combined.

In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.

Gradually add the dry ingredients to the pumpkin mixture, stirring gently until combined.

In a separate bowl, beat together the cream cheese, sugar, egg yolk, and vanilla until smooth.

Drop spoonfuls of the pumpkin cookie dough onto a baking sheet lined with parchment paper.

Add a dollop of the cream cheese mixture on top of each cookie.

Bake for 12-15 minutes or until the edges are lightly golden.

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