In a medium bowl, whisk together the flour, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. Set aside.

In a separate large bowl, cream the butter, brown sugar, and granulated sugar using a hand or stand mixer until the mixture is light and fluffy (about 1 minute).

Place the pumpkin puree on a paper towel and gently press to remove excess moisture, then add it to the butter mixture. Mix until fully combined, adding a drop of orange gel food coloring if you’d like a brighter color.

Add the dry ingredients to the wet ingredients and mix on low until just incorporated. Scrape down the sides of the bowl with a spatula as needed.

Use a cookie scoop or spoon to form 12 balls of dough, each about 2 1/2 tablespoons. Place the dough balls on a parchment-lined baking sheet and refrigerate for 1 hour, or until firm.

While the dough chills, prepare the cheesecake filling by beating the cream cheese, sugar, and vanilla extract together until smooth and well-mixed.

Using a spoon, portion 12 small dollops of the filling (about 1 1/2 tablespoons each) onto a parchment-lined tray. Place in the freezer for 45 minutes, until slightly firm.

In a small bowl, mix the granulated sugar, cinnamon, and ground ginger. Set aside.

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

Remove the cookie dough and cheesecake filling from the fridge and freezer. Flatten each ball of dough in your hand, place a dollop of cheesecake filling in the center, and carefully wrap the dough around the filling to seal it. If needed, chill the dough again if it becomes too soft to handle.

Roll each filled cookie in the cinnamon sugar mixture until fully coated, then place them on the prepared baking sheets, spacing them about 3 inches apart.

Lightly press each cookie down and bake for 16-19 minutes, until set around the edges. Allow cookies to cool on a wire rack before serving.