[Recipe] "November Firelight" Pumpkin Cheesecake Snickerdoodle Cookies

A few weekends ago, a friend and I went up to The Storm King Art Center, which is an outdoor modern sculpture museum spanning over 500 acres in upstate New York.  On your average day, it's beautiful and peaceful and interesting.  In the fall, though, it's a veritable wonderland of warmth and color:

Of course, I couldn't leave without getting the iconic shot from Storm King with Alyson Shotz's mirror fence, which is beautiful in its simplicity and produces the ultimate mirror selfie shot (note the super fall outfit).

After hours of trekking through the beautiful crunchy leaves, though, you inevitably feel the chill in your bones, which inevitably ought to lead to these cookies, which are so autumn they hurt:
"November Firelight" Pumpkin Cheesecake Snickerdoodle Cookies
A recipe by Bakeaholic Mama (reviewed by The Recipe Critic)

Cookie Base - Ingredients
3-3/4 cups all-purpose flour
1-1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground ground nutmeg
1 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 cup light brown sugar
3/4 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract

Cream Cheese Filling - Ingredients
8 ounces cream cheese, softened
1/4 cup sugar
2 teaspoons vanilla extract
¼ tsp. freshly-ground ground nutmeg

Cinnamon Sugar Coating - Ingredients
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice

Directions
1.  In a medium bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg together.  Set aside.
2.  In a Kitchen-Aid mixer with a paddle attachment, beat together the butter and sugars on medium-high speed until fluffy, about 2-3 minutes.

3.  Blend in pumpkin puree, beat in egg, and then add vanilla.  Slowly add dry ingredients on low speed just until combined.  Cover and chill dough for an hour.
4.  To make the cream cheese filling, blend cream cheese, sugar, and vanilla together.  Chill for an hour.
5.  Preheat oven to 350 degrees Fahrenheit and line your baking sheets with parchment paper.  In a small bowl, combine the sugar and spices for the coating and set aside.
6.  To make the cookies, take a tablespoon of the cookie batter.  Flatten it like a pancake and place a teaspoon of the cream cheese in the center.  Form another tablespoon of the cookie batter into a flat pancake shape and place on top of the cream cheese.  Pinch the edges together, sealing in the cream cheese, and roll into a ball.  Roll in the cinnamon sugar coating and place on the prepared baking sheet 2 inches apart.

7.  Repeat until the dough is gone and flatten the cookie dough balls with a heavy bottomed glass or measuring cup.
8.  Bake the cookies for 10-15 minutes or until the tops start to crack.  Let cool on the baking sheet for 5 minutes and transfer to a wire rack.