Line a small baking sheet or plate with parchment paper. In a small bowl, mix the cream cheese with powdered sugar and cinnamon until smooth and combined.

Place 18 teaspoons of cream cheese mixture on the baking sheet or plate. Freeze for at least 30 minutes, or until frozen almost completely solid.

While cream cheese is freezing, line two large baking sheets with parchment paper and set aside. Whisk together flour, salt, and baking soda then set aside.

In large bowl, beat the butter and sugars together until light and fluffy (about 1-2 minutes). Mix in the egg and vanilla extract.

Add in the flour, cinnamon, salt, and baking soda, and mix until just combined.

Place graham crackers in ziploc bag and crush into fine crumbs (some larger pieces are okay). Stir crumbs into dough.

Use a small cookie scoop to scoop 36 balls of dough onto the cookie sheet (1 Tablespoon each). Press the back of a teaspoon slightly into the top of half the balls of dough to create an indent.

Remove the cream cheese filling from the freezer and place one into each of the cookies. Take a second ball of dough and place it over the cream cheese, pinching the sides to seal the cream cheese inside.

Refrigerate the prepared cookie dough balls for about 15 minutes.

Preheat oven to 350 degrees, then bake cookies for 10-12 minutes or until edges are slightly golden brown and tops are set.

While cookies are in the oven, add sugar, brown sugar, corn syrup (or honey), vanilla, and milk to a small saucepan over medium heat. Stir constantly until sugar has dissolved, then add in the butter and pecans.

Stir until the mixture has turned pale in color and thickened. It should pull away from the sides of the pan. Scoop spoonfuls of the filling on top of each baked cookie.

Cool cookies on rack for 10-15 minutes or until pecan pie filling has set.