For the Pumpkin Cookies

1. Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking and cooling.
2. In a large bowl, whisk melted unsalted butter, packed light brown sugar, granulated sugar, pumpkin puree, and vanilla extract together until smooth.
3. Add properly measured all purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg to the bowl. Use a spoon or spatula to combine the ingredients together only until you see them disappear into the batter. Overmixing could lead to denser cookies.
4. Divide the batter into 1 1/2 tablespoon (40-45g)-sized dough balls and place them at least 2 inches apart on your prepared baking sheet. Use your thumb to press down into the center of each cookie to create a well.
5. Bake the cookies for 7-9 minutes or until the tops are domed, edges are slightly firm, and tops are soft. Use your thumb to deepen the well in the center of each cookie. Allow the cookies to cool on the pan for 5 minutes before using a spatula to transfer them to a wire cooling rack or a plate to finish cooling and firming up.

For the Cheesecake Topping

1. In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment, beat room temperature butter and room temperature cream cheese together on medium speed until smooth.
2. Add the powdered sugar on low speed in small additions to avoid it spilling. Mix until smooth and creamy.
3. Transfer the cheesecake topping into a piping bag or zippable plastic bag with the corner snipped off for greater control.
4. Fill each well with cheesecake filling with your piping bag, zippable “makeshift” piping bag, or a spoon and knife.
5. Store the cookies in an airtight container, tightly covered, or individually wrapped in the fridge for up to 5 days or in the freezer for up to 4 months.