Preheat the oven to 350°F (convection) and line a baking sheet with parchment paper.

In a small bowl, mix the room-temperature cream cheese, powdered sugar, and vanilla until smooth. Scoop 1-tablespoon portions onto a parchment-lined plate or tray and freeze until firm.

In a separate bowl or stand mixer fitted with a whisk or paddle attachment, beat the room-temperature butter, granulated sugar, and brown sugar for 1–2 minutes, until light and off-white.

Place the pumpkin purée in a paper towel and gently squeeze to remove excess moisture.

Add the drained pumpkin purée, egg, and vanilla extract to the dough and mix until fully combined.

Add the flour, pumpkin spice, ginger, cinnamon, baking powder, and baking soda. Mix on low speed or fold gently just until a soft dough forms.

Bake one test cookie first. This helps confirm dough consistency, oven temperature, and expected spread—especially helpful since ovens can vary.

Flatten a portion of cookie dough in your palm, place a chilled cream cheese ball in the center, then wrap the dough around it to seal.

Roll in additional granulated sugar if desired.

Place filled dough balls onto the baking sheet, spacing evenly (use the test cookie as a guide).

Bake for 11–12 minutes, until the edges are set and the centers remain soft.

Immediately after baking, use a round bowl, cup, or cookie cutter to gently swirl around each cookie for clean, circular edges.

Let cookies cool on the baking sheet for about 10 minutes before transferring.

Enjoy fresh, or store in an airtight container for up to 8 days.