1. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).

2. Add the egg and vanilla extract, mixing until fully incorporated.

3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

4. Gradually add dry ingredients to wet ingredients, mixing just until combined.

5. In a small bowl, beat cream cheese with powdered sugar until smooth and creamy.

6. Scoop dough into balls (about 1.5 tbsp each), place on parchment-lined baking sheet.

7. Press an indentation into each dough ball using the back of a spoon.

8. Fill each indentation with 1 tsp cheesecake filling and swirl in pumpkin butter.

9. Chill filled cookies in the fridge for 30 minutes (optional but recommended).

10. Preheat oven to 350°F (175°C) and bake cookies for 10–12 minutes.

11. Let cool on the baking sheet for 5 minutes, then transfer to wire rack.

12. Cool completely before serving or storing to set the filling.