Whisk together the cream cheese, sugar and vanilla extract until smooth and combined. Place 9 teaspoons (use half teaspoon if you'd like a thinner layer of cheesecake) of the mixture on a baking tray lined with parchment paper. Freeze until solid - about 1 - 2 hours.

Preheat the oven to 180C/350F/Gas 4, and line a baking tray with parchment paper or a silicone mat. Set aside.

Whisk together the flour, baking soda, cornflour, salt, and spices. Set aside.

Whisk together the butter and sugar until combined. Add the pumpkin puree and vanilla, and mix until combined. Add the dry ingredients, and mix until combined.

Roll the dough into 2oz balls, about 9 big balls. Form the balls into flat circles, and place 1 teaspoon of the frozen cheesecake mixture into the centres. Form the dough back into balls, sealing the cheesecake inside.

Place the dough balls on the prepared baking tray, and bake for 12 - 14 minutes. Allow to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely.