Make the dough

1. In the bowl of a stand mixer, cream the butter and sugar until smooth and fluffy. Add the vanilla and blend.
2. Add the salt to the flour and mix well. Add the flour mixture to the butter mixture in additions, mixing between each. Once all the flour is in, stop and scrape the sides of the bowl, then blend again until fully combined.
3. Wrap the dough in parchment paper and refrigerate for 30 minutes.

Make the filling

1. Rinse and dry the mixing bowl. Add the softened cream cheese and beat with the whisk attachment until smooth and creamy.
2. Add the pumpkin and blend until smooth. Add the sugar, cinnamon, and pumpkin pie spice and mix until well blended. Add the cream and blend until smooth and creamy.
3. Remove the bowl and refrigerate the filling.

Assemble and bake

1. Remove the dough from the refrigerator and line 2 cookie sheets with parchment paper.
2. Roll the dough into 2-inch balls and place them on the lined sheets, about 16 cookies per sheet.
3. Using your thumb or knuckle (whichever is easiest), press an indentation into the center of each ball.
4. Fill each center with the pumpkin filling.
5. Bake at 350°F for 30–35 minutes, until the cookies are golden brown and the filling is baked and set. Remove to a wire rack to cool. Repeat with the remaining dough and filling.

Topping

1. Once the cookies have completely cooled, place the white chocolate and cream in a microwave-safe bowl. Melt in 10-second intervals, stirring, until the chocolate begins to melt. Stir until smooth, thin, and shiny.
2. Drizzle the chocolate over the cookies in a back-and-forth motion. Serve and enjoy!