Preheat oven to 350 degrees. Line baking sheets with parchment.

In a medium bowl combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt, and whisk to combine, set aside.

In the bowl of electric mixer cream together butter and sugar on medium speed for 2 minutes, until the mixture is light and fluffy.

Add eggs, one at a time and beat well between each addition.

Add pumpkin puree and vanilla, and beat on medium until mixture is smooth, about a minute. Scraping down the sides and bottom of bowl if necessary.

Add flour mixture to the pumpkin mixture and mix on low until combined.

Use a cookie scoop to drop by tablespoon fulls onto prepared cookie sheets, leaving space between. Using a damp finger flatten cookie slightly.

Prepare cheesecake filling by combing all ingredients in a medium bowl and beating until well combined, smooth and creamy.

Place about a 1/2 teaspoon dollop of cheesecake mixture onto the centre of each cookie, pressing down slightly.

Bake for 11-13 minutes, until cookie springs back to the touch.

Cool on wire rack.