In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt until well combined. Set aside.

In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and light brown sugar together until light and fluffy, about 3 to 5 minutes.

Beat in one egg and a splash of vanilla extract into the creamed mixture until fully combined.

Gradually mix in the pumpkin puree until just incorporated.

Slowly incorporate the dry mixture into the wet mixture, stirring until just combined.

Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.

Beat together the cream cheese, granulated sugar, vanilla extract, and egg yolk in a separate bowl until smooth and creamy.

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

Scoop rounded tablespoons of dough onto the lined sheets, spacing them about 2 inches apart.

Using your thumbs, create a small well in the center of each cookie dough mound.

Fill each well with about 1 teaspoon of the creamy cheesecake filling.

Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden.

Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.