In a large bowl, beat the cream cheese, sugar, vanilla, salt and cinnamon until smooth. Scoop tablespoon sized drops of the filling on a parchment paper lined tray. Place the tray in the freezer.

In a large bowl, beat the butter and brown sugar until light and fluffy. Add in the eggs and vanilla and beat some more.

In a small bowl, whisk the flour, cornstarch, salt, baking powder and pumpkin spice together. Add to the batter and mix until thoroughly combined. Scoop into tablespoon sized balls and place on a baking tray. Chill the dough for an hour.

Preheat the oven to 350°F. In a small bowl, whisk the remaining ¼ c sugar and pumpkin spice together.

Take each ball of dough and flatten to a disc slightly larger than the cream cheese filling, place one dollop of cream cheese in the center of 2 flattened cookies and crimp the edges together to seal in the cream cheese. Roll the cookie in the sugar/spice mixture and place on a baking tray spaced 5” apart. Cookies will spread to about a 4-5” diameter while baking, so leave plenty of space!

Place in the oven and bake for 10-12 minutes, until the edges start to turn golden. Remove and allow the cookies to cool completely.

Store any leftovers in an airtight container in the refrigerator for up 4 days.