For the cheesecake filling:

1. Line a small cookie sheet with parchment paper.
2. Add the cream cheese, sugar, and vanilla to a small bowl. 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 portions of about 2 teaspoons each onto the lined sheet.
4. Freeze the cheesecake balls until they are frozen and very firm.

For the pumpkin spiced sugar:

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

For the cookies:

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. Dry your pumpkin to get rid of excess moisture. Spread the pumpkin on a plate and place paper towels over the top. Lightly press to absorb the liquid.
3. Repeat at least four more times, until hardly any liquid transfers to the paper towel. (It needs to reduce to just under ¼ cup from ½ cup.) 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 the egg yolks and vanilla and mix for one minute on medium speed until pale and fluffy. Add the dried pumpkin and combine on medium speed. Add the dry ingredients (flour, pumpkin pie spice, baking powder, baking soda, and salt) and combine on low speed.
6. Scoop the dough into 16 portions with a 2-tablespoon cookie scoop, then roll into balls. Slightly flatten each one, then place a frozen cheesecake ball in the center.
7. Close the dough around the cheesecake ball and roll into a ball again. Make sure the cheesecake is completely covered in cookie dough. Roll the cookie dough balls in the pumpkin spiced 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 to 13 minutes.
9. Let the cookies cool for 10 minutes on the cookie sheet, then transfer them to a wire rack to cool completely before icing.

For the icing:

1. Separate the egg whites into the bowl of a stand mixer. Using the whisk attachment, whisk the egg whites with 1 cup of the 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°F.
3. Immediately remove the pan from the heat and drizzle the syrup mixture into the whipped egg whites with the mixer 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 the touch, about 8 to 10 minutes.
5. Place the flat paddle blade onto the mixer. Add the butter one tablespoon at a time with the mixer on high. Drape a towel over the mixer so it doesn’t splatter.
6. Keep adding the butter while the mixer is going, and continue to mix until all the 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 the vanilla, then pour into a container with a lid.
8. You will have some extra icing left over. Freeze in a sealed container for up to 3 months.

To decorate:

1. Ice the cooled cookies using a pastry bag and an Ateco 864 medium star tip to achieve the ridged texture in the photo.