Remove the cinnamon sugar packet from the cookie mix and set aside, you will use this later.
Line two cookie sheets with parchment paper and set to the side.
Whisk together the cookie mix and the pumpkin pie spice in a medium sized mixing bowl until combined.
Mix in the pumpkin puree and stir until a soft dough forms.
Fold in the white chocolate chips and then use a 1 ½ Tablespoon cookie scoop to place balls of the cookie dough onto one of the prepared cookie sheets.
Gently flatten out the cookie dough balls slightly so that you have thick discs, this will make the assembly easier later.
Once all of the dough has been scooped, you should get 20-22 scoops out of the dough, place the baking sheet in the freezer.
In a medium sized mixing bowl, beat together the cream cheese and dark brown sugar with a hand or stand mixer until a soft, fluffy mixture forms, about 5 minutes.
Scoop out the mixture into approximately 1 teaspoon sized balls and place on the second prepared cookie sheet. You will want to make the same number of cheesecake filling balls as you did cookie dough balls, though they will be smaller in size.
Place the cheesecake filling balls in the freezer with the cookie dough balls for an additional 15 minutes.
Preheat the oven to 350 degrees Fahrenheit and remove both pans from the freezer.
Place the cinnamon sugar mix into a shallow bowl and set to the side.
Take one cookie dough disc and place a cheesecake ball on the center. Gently fold the cookie dough up around the cheesecake filling and roll into a ball.
Roll the ball in the sugar and cinnamon mix and then place on an ungreased baking sheet, about 1 inch away from the sides and other cookies.
Repeat until your baking sheet is full. Place any extra dough and filling back in the freezer while the cookies bake.
Bake for 13-16 minutes or until firm on the outside and slightly browned on the edges.
Allow to cool for 5-10 minutes before removing from the baking sheet and serve warm or cooled.