Blend 6 ounces of cream cheese, ½ tbsp of maple syrup and 3 tbsp sugar. Roll into balls and press down until they are somewhat flat and about 1 inch round. Freeze for 30-60 minutes.
Preheat oven to 350 degrees F.
Blend 3/4 cups butter (room temperature) with 1 cup of light brown sugar until creamy peaks form. Set aside.
Mix you dry ingredients in a separate bowl - 2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tbsp pumpkin pie spice.
Slowly blend your dry ingredients with the sugary butter mixture. Dab excess moisture from the 1/2 cup pumpkin puree and blend into batter.
Roll batter into 3 inch balls and flatten.
Remove cheesecake balls from the freezer and add one ball to the center of each cookie. Wrap the cookie batter around the cheesecake balls and press flat.
Roll each ball around on a plate of the sugar and pumpkin pie spice blend until coated.
Place each coated cookie onto a greased cookie sheet about 1 inch apart.
Bake at 350 F for 10-12 minutes.
Let rest and enjoy!
