Make the cheesecake filling: in a medium bowl, beat the softened cream cheese with 2 tablespoons powdered sugar and 1 tablespoon lemon juice until smooth and creamy; scrape down the bowl, then cover and chill the filling while you prepare the dough.

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and lightly grease the paper with a thin brush of vegetable oil or nonstick spray.

Whisk the dry ingredients: in a bowl, combine 2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon sea salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon ground cloves; set aside.

Cream the butter and sugars: in a large bowl with a hand mixer or in a stand mixer fitted with the paddle, cream 5 tablespoons unsalted butter, 3/4 cup granulated sugar and 1/2 cup packed brown sugar until light and fluffy, about 2–3 minutes.

Add pumpkin and egg: beat in 1 cup pumpkin puree, then add 1 large egg and 1 teaspoon vanilla extract, mixing just until combined and scraping the bowl as needed.

Fold in the dry ingredients: add the flour-spice mixture in two additions, mixing on low speed until just incorporated; do not overmix.

Prepare the sugar coating: in a small shallow bowl mix 1/4 cup granulated sugar with 1/4 teaspoon cornstarch. Roll tablespoon-sized portions of dough into balls.

Stuff each cookie: flatten each dough ball into a 2-inch disk in your palm, place about 1 teaspoon of chilled cream cheese filling in the center, then fold the dough over and gently roll to reseal into a smooth ball. Make sure the cream cheese is fully enclosed.

Roll in sugar: roll each filled ball in the sugar-cornstarch mixture until evenly coated; place them 2 inches apart on the prepared baking sheets. Slightly press the top of each ball to create a low dome.

Bake: bake one sheet at a time in the preheated 350°F (175°C) oven for 11–13 minutes, until the tops show slight cracks and the cookies are set but still soft in the center. Rotate the pan halfway through if your oven bakes unevenly.

Cool: remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. As they cool, the cream cheese center will firm slightly but remain creamy.

Optional dusting: once cooled, dust the tops lightly with a pinch more powdered sugar for a subtle snowy finish, if desired.

Storage: store cooled cookies in an airtight container in a single layer or with parchment between layers for up to 3 days at room temperature, or refrigerate for up to 5 days. For longer storage, freeze in a sealed container for up to 3 months. Thaw at room temperature before serving.