Preheat your oven to 350℉ (175℃) and line a baking sheet with parchment paper.

In a medium bowl, whisk together 2 cups of flour, 1 tsp of pumpkin pie spice, and ½ tsp of salt. Set aside.

In a large mixing bowl, beat together 4 oz of cream cheese and 4 tbsp of butter until fluffy. Gradually add ¾ cup of granulated sugar and ¾ cup of brown sugar, mixing until combined.

Add 1 egg yolk and 1 tsp of vanilla extract to the creamy mixture and blend until fully incorporated.

Gradually blend the dry flour mixture into the wet ingredients until just combined; avoid overmixing.

In a separate bowl, whisk together 1 egg, 1 cup of packed brown sugar, a pinch of salt, 1 tsp of pumpkin pie spice, and 1 cup of pumpkin puree until smooth.

Scoop portions of dough and roll into balls. Roll in coarse sugar before placing on the baking sheet. Make a well in each cookie for the filling.

Spoon the pumpkin filling into the well of each dough ball. Bake for 14-17 minutes until edges are golden and centers are set.

Cool on a wire rack for at least 10 minutes before serving. Top with whipped cream if desired.