Cream together 1 cup of softened unsalted butter and 1 cup of granulated sugar in a mixing bowl until fluffy and light, about 3-5 minutes.

Add in one beaten egg and 1 teaspoon of vanilla extract, mixing until fully incorporated.

In a separate bowl, whisk together 3 cups of all-purpose flour and 0.5 teaspoon of salt. Gradually add this dry blend to the wet ingredients.

Shape the cookie dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C). Roll the chilled dough into 1.5-tablespoon balls and place them on a baking sheet lined with parchment paper.

Gently press your thumb or the back of a spoon into each ball to create a well for the filling.

Bake the cookies for 10-12 minutes until the edges are golden brown.

Let them cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Beat 8 ounces of softened cream cheese until smooth, then add 1 cup of canned pumpkin puree, 0.5 cup of brown sugar, 1 teaspoon of pumpkin pie spice, and 0.25 cup of heavy cream. Blend until creamy.

Refrigerate the filling for 30 minutes before using.

Pipe or spoon the chilled filling into the wells of your cookies and top with whipped cream.