Step 1: Make the cheesecake filling
In a small bowl, beat the cream cheese, powdered sugar, and vanilla until smooth and creamy. Drop small spoonfuls (about 12) onto a parchment-lined tray and freeze until firm. This makes stuffing the cookies much easier later.

Step 2: Prepare the cookie dough
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Mix in the pumpkin puree, vanilla, and egg yolk until fully combined.

Step 3: Combine dry ingredients
In a separate bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg. Gradually mix the dry ingredients into the wet mixture until a soft dough forms. Chill the dough for at least 30 minutes. This helps keep the cookies from spreading too much during baking.

Step 4: Stuff and shape
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop a portion of cookie dough, flatten it slightly in your hand, and place one frozen cheesecake ball in the center. Fold the dough around it and seal the edges. Roll each ball gently in the cinnamon-sugar coating.

Step 5: Place the stuffed dough balls on the baking sheet, leaving room for them to spread slightly. Bake for 12–14 minutes, until the cookies are set and lightly golden. Allow them to cool for a few minutes before serving.