COOKIE DOUGH: In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together. Set aside.
Using a Kitchen-aid mixer fitted with a paddle attachment, beat together the butter and sugars on medium high speed until light and fluffy, about 2-3 minutes.
Add in pumpkin puree, egg, and add vanilla, beat until combined. Slowly add dry ingredients, a 1/2 a cup at a time, on low speed just until combined. Cover and chill dough for an hour.
CREAM CHEESE FILLING: With a hand mixer, beat together cream cheese, sugar and vanilla, until smooth and creamy. Chill for an hour.
CINNAMON SUGAR: In a small bowl, combine the sugar and spices, cover and set aside.
Preheat oven to 350 and line baking sheets with parchment paper.
To assemble the cookies, take a tablespoon of the cookie batter, roll into a ball and flatten it like a pancake with the palm of your hand. Place a teaspoon of the cream cheese filling in the center. Form another tablespoon of the cookie batter into a flat pancake shape, and place on top of the cream cheese. Pinch the edges together, sealing in the cream cheese, and gently roll into a ball.
Roll the cookie balls in the cinnamon sugar, place on prepared baking sheets. (6 cookies per sheet) Flatten the cookie dough balls with a heavy bottomed glass cup. Repeat until the dough is gone.
Bake the cookies for 10-15 minutes or until the tops start to crack. Let cool on the baking sheet for 5 minutes and transfer to a wire rack to finish cooling. These cookies are best kept in an airtight container in the refrigerator. Enjoy! 30 large cookies
COOK'S NOTE: Work in batches, keeping the dough and filling refrigerated while making cookies. I made three cookies at a time, measuring out 6 tablespoons of dough (two per side) filling with sweetened cream cheese, and rolling in cinnamon sugar, repeat.