Mix 50g of granulated sugar and one teaspoon of cinnamon in a small bowl. Set aside.

Start with the wet ingredients; place 120g of softened unsalted butter, 200g of light brown sugar, 70g of pumpkin puree, and one teaspoon of vanilla paste into a stand mixer bowl (you can also use a hand mixer) equipped with the beater attachment. Mix at high speed until creamy; meanwhile, weigh the dry ingredients. In a medium bowl, pour 100g of all-purpose flour, 100g of cake flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of baking soda, one teaspoon of cinnamon, 1/2 teaspoon of ground ginger, 1/8 teaspoon of ground cloves and 1/2 teaspoon of salt. And give a quick stir. Turn the mixer to low speed and add the flour mixture to the butter little by little; scrape down the sides of the bowl using a rubber spatula and continue mixing until all the flour is incorporated. Use a large cookie scoop to make cookie balls, then place them on a baking tray lined with parchment paper. Refrigerate for a couple of hours.

Preheat the oven to 350°F and line 2 baking trays with parchment paper. Get the cookie dough balls from the fridge and the frozen cheesecake balls from the freezer. Slightly flatten the pumpkin cookie balls on the palm of your hand and put a cheese filling in the middle.   Cover the cheese filling with flattened cookie dough and form a ball. Be sure that the filling is completely covered.Roll the cookies into the cinnamon sugar and place them on a prepared baking sheet. Bake the cookies for 10-15 minutes or until golden on the outside; when it's ready, let them on a wire rack.