Cheesecake-Stuffed Pumpkin Snickerdoodles

Preheat oven to 350°. Line two large baking sheets with parchment paper. Make cookie dough: Whisk together flour, salt, baking soda, cream of tartar, cinnamon, and nutmeg in a medium bowl until evenly combined. In a separate large bowl, combine butter and sugars. Beat until light and fluffy. Add egg, pumpkin, and vanilla and mix until evenly combined. Gradually, add dry ingredients and mix until just combined.  Using a medium cookie scoop, portion dough into 1 tablespoon balls and place on prepared baking sheet. Refrigerate until slightly firm, about 1 hour. Make cheesecake filling: Combine cream cheese, sugar, and vanilla in a small bowl. Mix well until mixture is smooth. Freeze until slightly firm, about 1 hour. Make cookies: Flatten one dough ball into a pancake-like circle. Spoon 1 teaspoon cheesecake filling in the center. Flatten another dough ball into a flat circle and place on top of filling. Pinch edges together to seal, then roll the filled dough into a ball. Roll in cinnamon-sugar and place on baking sheet. Repeat until all dough is used, spacing cookies about 2” apart on prepared baking sheets. Flatten cookie dough balls slightly with your hands. Bake for 12 to 14 minutes, until tops start to crack.  Rest on baking sheets for at least 5 minutes before transferring to a wire rack to cool completely.