Step 1: Prepare the Cheesecake Filling

1. In a medium bowl, cream together the softened cream cheese and powdered sugar until smooth.
2. Cover and chill the mixture in the refrigerator for at least 30 minutes.

Step 2: Preheat the Oven and Prep Baking Sheets

1. Preheat your oven to 350°F (175°C).
2. Line baking sheets with parchment paper or silicone baking mats. Set aside.

Step 3: Make the Pumpkin Cookie Dough

1. In a large mixing bowl, cream together the butter, granulated sugar, and light brown sugar until smooth and fluffy.
2. Add the egg and vanilla extract, mixing until fully incorporated.
3. Mix in the pumpkin purée, ensuring the mixture is evenly combined.

Step 4: Combine Dry Ingredients

1. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and pumpkin pie spice.
2. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix to avoid tough cookies.
3. Gently fold in 1 1/2 cups of white chocolate chips, reserving the rest for topping.

Step 5: Assemble the Cookies

1. Scoop 1 tablespoon of the cookie dough onto the prepared baking sheet. The dough will be sticky, so lightly flour your hands or use a cookie scoop for easier handling.
2. Flatten the dough slightly, creating a small indentation in the center.
3. Place 1 teaspoon of the chilled cheesecake filling into the indentation.
4. Scoop another tablespoon of cookie dough and place it on top of the filling.
5. Seal the edges by gently pressing them together to enclose the cheesecake filling completely.
6. Press a few of the reserved white chocolate chips onto the top of each cookie for extra visual appeal.

Step 6: Bake and Cool

1. Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers will remain soft and slightly underdone, which creates a chewy texture as they cool.
2. Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.