Combine all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice in a bowl.
Cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in pumpkin butter, egg, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Chill the dough for at least 30 minutes.
Prepare the cheesecake filling by beating together softened cream cheese and powdered sugar until smooth.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop rounded tablespoons of cookie dough onto the prepared baking sheet.
Drop small dollops of cheesecake filling onto each cookie dough ball.
Use a toothpick or knife to gently swirl the cheesecake filling into the cookie dough.
Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft.
Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
