Preheat your oven to 350°F (175°C).

In a bowl, whisk together the flour, baking soda, and pumpkin pie spice.

In a separate large mixing bowl, combine the softened cream cheese, brown sugar, and granulated sugar. Beat until light and fluffy, about 2-3 minutes.

Incorporate the pumpkin puree and vanilla extract into the cream cheese mixture, blending until thoroughly combined.

Gradually add the dry ingredients to the pumpkin mixture, folding gently until no flour streaks remain.

Using a tablespoon, drop mounds of dough onto a lined baking sheet, spacing them about 2 inches apart.

Bake for 12-15 minutes or until the edges are lightly golden and the centers appear set.

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