In a medium bowl, mix the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and pumpkin pie spice. Set aside. Line a bowl with paper towels and pour the pumpkin puree into the bowl. Let it soak in the paper towels.
2 ¾ cups All-purpose flour, 1 teaspoon Baking powder, ¼ teaspoon Baking soda, 1 teaspoon Salt, 2 teaspoon Ground cinnamon, ¼ teaspoon Ground nutmeg, ¾ cup Pumpkin puree
In a large bowl, mix the melted butter (make sure it is cooled to room temperature), brown sugar, sugar, vanilla, pumpkin puree, and egg yolk.
1 cup Unsalted butter, ¾ cup Brown sugar, ¾ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 1 Egg yolk
Add the dry ingredients and use a rubber spatula to mix until just combined.
Place the cookie dough in the freezer for 10 minutes to chill slightly. Preheat the oven to 350°F. Line two cookie sheets with parchment paper.
Use a 3 Tablespoon cookie scoop to scoop the dough. Take the cheesecake filling from the freezer. Flatten the cookie dough ball into a disc and insert the cheesecake dollop. Roll back into a ball.
Take the streusel out of the fridge and use your hands to break up the clumps. Roll the top of the cookie in the streusel and place 6 cookie dough balls per cookie sheet. Use your hand to flatten the cookie dough ball slightly. This will squish the streusel into the dough, so sprinkle a little extra streusel on top.
Bake 1 cookie sheet at a time for 13-15 minutes. Bake until the edges are lightly more golden. Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack. These cookies taste the best completely cooled and chill. They have a stronger pumpkin flavor.