Beat cream cheese, sugar, egg yolk, and vanilla until smooth. Scoop onto a parchment-lined tray and freeze for 1 hour.

In a small saucepan, cook butter over medium heat until amber and nutty. Let cool until no longer runny.

In a bowl, stir browned butter with granulated sugar, brown sugar, egg yolks, and strained pumpkin.

In another bowl, whisk flour, baking soda, cream of tartar, salt, cinnamon, and nutmeg. Add to wet mixture; stir until just combined. (Chill 1 hr if dough feels sticky.)

Scoop ~3 Tbsp (75 g) dough. Flatten, make a thumbprint, wrap around frozen filling, and seal. Roll in cinnamon sugar.

Place on a lined baking sheet. Bake at 365°F (185°C) for 12 minutes, banging the pan halfway through for crinkly tops.

Let cookies cool 10 minutes. Enjoy warm with a gooey center, or refrigerate so the cheesecake sets.