Line a baking sheet with parchment paper. Mix chilled vegan cream cheese and powdered sugar until smooth. Drop 12 small teaspoons of the mixture onto the sheet and freeze for 20 minutes until firm.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.

In a large bowl, cream softened vegan butter with brown sugar and granulated sugar until light and fluffy.

Beat in the blotted pumpkin puree and vanilla extract until fully combined.

Gradually incorporate the dry ingredients into the wet ingredients until a soft dough forms. Do not overmix.

Preheat oven to 350°F (175°C). Scoop approximately 2 tablespoons of dough and flatten into a disk.

Place one frozen cream cheese dollop in the center of the dough disk. Fold the edges over and roll into a ball, ensuring the filling is completely sealed.

Arrange cookies 2 inches apart on a baking sheet. Bake for 12 to 14 minutes or until the edges are set.

Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to firm up completely.