Preheat oven to 180 degrees C (350 degrees F). Line 2-3 large baking tins with parchment paper.

In a bowl combine flour, spelt flour, baking powder, cinnamon and salt. Mix gently and set aside.

In a large bowl beat together melted butter with the two kinds of sugar until light and creamy.

Add eggs and whisk shortly until incorporated. Add cream cheese, pumpkin puree, rum and vanilla extract and whisk until homogeneous. Gradually add the dry ingredients, folding with a spatula, until just absorbed. A thick batter (or very soft dough) should form. Chill the dough for 1-2 hours before baking.

Using an ice-cream scoop or a spoon make small to medium balls out of the dough. Arrange the balls in the prepared tins allowing at least 5 cm (2 inch) distance between them.

Bake on the top rack of the oven for about 15-18 minutes or until the cookies start getting light brown around the edges. Let them cool on the tin for about 10 minutes before transferring them to a wire rack to cool completely.