In a small bowl, mix the softened cream cheese, powdered sugar, and a splash of vanilla until smooth. Scoop it into small teaspoon sized dollops onto a plate lined with parchment and freeze for about 20 to 30 minutes.

In another bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice.

In a larger bowl, cream the butter with brown sugar and granulated sugar until fluffy. Mix in the egg yolk and vanilla, then stir in the pumpkin puree.

Add the dry ingredients to the wet mixture and mix just until the flour disappears.

Cover the bowl and chill the dough for at least 45 minutes.

Preheat your oven to 350°F (175°C).

Scoop a heaping tablespoon of dough, flatten it in your hand, place a frozen cream cheese dollop in the center, then wrap the dough around it and roll into a ball.

Place on a lined baking sheet with room to spread a little and bake for about 11 to 13 minutes, until edges look set and tops look slightly underdone.

Allow to cool on the pan for 10 minutes.