For the Dough:

1. In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder and salt; set aside.
2. In a separate large bowl, using electric beaters cream the butter, sugar and brown sugar. Add in the egg yolk and stir to combine. Add the pumpkin and vanilla extract and mix well.
3. A little at a time, add the flour mixture to the pumpkin mixture. Mix well until a dough forms.
4. Cover and place in the refrigerator to chill for 1 hour.

For the Filling:

1. In a medium bowl using an electric beater, mix the cream cheese, pumpkin, maple syrup and vanilla together until well combined.
2. Cover and place in the refrigerator to chill for 30 minutes.

For the Coating:

1. In a small bowl, whisk together the sugar, cinnamon, ginger and allspice.

Putting it all together:

1. Preheat oven to 350°F. Prepare a baking sheet by spraying with nonstick cooking spray or lining with a silicone baking mat.
2. Taking about 1 tablespoon of cookie dough at a time, flatten them out into 1 to 2-inch rounds. Place roughly 1 teaspoon of the cream cheese mixture in the center of half of the dough rounds. Top the cream cheese mixture with another flat dough round. Pinch the edges of the two dough rounds together, then roll to make a ball.
3. Roll all the stuffed cookie dough balls in the sugar coating mixture until evenly coated. Place on the prepared cookie sheet.
4. Bake for 10-15 minutes, or until the tops start to crack. Do not over bake. Allow to cool before transferring to a wire rack.
5. Store in an air tight container in the refrigerator for 5-7 days.