In a small bowl, beat the cream cheese and powdered sugar until smooth. Drop 18 small dollops onto a parchment-lined plate and freeze for 30 minutes.

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

In a medium bowl, whisk together the flour, baking powder, and pumpkin pie spice.

In a separate large bowl, cream the butter and sugar until light and fluffy, then mix in the pumpkin puree.

Gradually add the dry ingredients to the wet ingredients until a soft dough forms.

Scoop a tablespoon of dough, flatten it in your palm, place a frozen cream cheese dollop in the center, and wrap the dough around it to seal.

Bake for 10-12 minutes until the edges are set. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.