Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.

In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and smooth.

Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.

Stir in the pumpkin puree until the mixture is smooth and well blended.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing to keep the cookies tender.

In a small bowl, mix the softened cream cheese and powdered sugar until smooth and creamy.

Scoop a tablespoon of cookie dough onto the prepared baking sheet, creating a small well in the center of each cookie.

Place about a teaspoon of the cream cheese mixture into the well of each cookie dough mound.

Top each cookie with another tablespoon of dough, gently sealing the cream cheese inside.

Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.