1. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
2. Dry your pumpkin to get rid of excess moisture. This may seem weird but it is the only way these cookies will bake properly and not turn out cakey! Spread your pumpkin on a plate and place paper towels over the top. Lightly press to absorb the liquid.
3. Then, repeat the step at least four more times until hardly any liquid transfers to the paper towel. (It needs to reduce down to just under ¼ cup from ½ cup). Then set aside.
4. In a large bowl, cream the softened butter and brown sugar together with an electric hand mixer on high speed until fluffy, about 2 minutes.
5. Add in the egg yolks and vanilla and mix for one minute on medium speed until pale and fluffy. Add in the dried pumpkin and combine on medium speed. Add in the dry ingredients and combine on low speed.
6. Scoop the dough into 16 portions with a 2 tablespoon cookie scoop, then roll into balls. Slightly flatten out each then place a frozen cheesecake ball in the center.
7. Then close the cheesecake ball in with the cookie dough and roll into a ball again. Make sure the cheesecake is completely covered in cookie dough. Roll the cookie dough balls in pumpkin spice sugar. (Keep the cheesecake balls in the freezer until ready to use for each batch of cookies.)
8. Transfer the cookie dough balls to the prepared baking sheet. Bake 6 cookies at a time for 12-13 minutes.
9. Let the cookies cool for 10 minutes on the cookie sheet, then transfer the baked cookies to a wire rack to cool completely before icing.

For the cheesecake filling:

1. First, line a small cookie sheet with parchment paper.
2. Add the cream cheese, sugar and vanilla to a small bowl. Then, mix on medium-high speed with an electric mixer until fluffy and the sugar has dissolved, about 2 minutes.
3. Scoop the cheesecake filling into 16, 2 teaspoon portions onto the baking sheet.
4. Finally, pop the cheesecake balls into the freezer until they are frozen and very firm.

For the pumpkin spiced sugar:

1. Add the sugar and pumpkin pie spice to a small bowl.
2. Then, whisk to combine and set aside.

For the icing:

1. Begin by separating the egg whites into the bowl that fits a mixer. Then, use the whisk attachment, whisk the egg whites with 1 cup sugar until they form stiff peaks.
2. In a small saucepan, bring the other cup of sugar and the water to a boil and allow the temperature to come to 245 degrees.
3. Immediately remove the pan from heat and drizzle the syrup mixture into the whipped egg whites mixture on medium speed.
4. Once you’ve added all the syrup bring the speed up a bit and mix until the bowl is cool to touch. About 8-10 minutes.
5. Then, place the flat paddle blade onto the mixer. Next, add the butter one tablespoon at a time with the mixer on high. I drape a towel over the mixer so it doesn’t splatter everywhere.
6. Keep adding the butter while the mixer is going, continue to mix until all butter is incorporated and the frosting is smooth and creamy.
7. If it looks curdled, or thin keep mixing. It may take a few more minutes to become thicker and smooth. Finally, add in vanilla, then pour into a container with a lid.