In a medium bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.

In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.

Add the egg and vanilla extract, mixing until combined. Gradually add pumpkin puree, mixing gently.

Fold the dry mixture into the wet mixture until just combined. The dough should be thick and slightly sticky.

Cover and chill the dough in the refrigerator for at least 30 minutes to prevent spreading.

For the cheesecake filling, beat the cream cheese and granulated sugar until smooth. Mix in the egg yolk and vanilla extract.

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

Drop rounded tablespoons of cookie dough onto the sheets, creating an indentation in the center of each mound.

Spoon the cheesecake filling into the indentations and optionally sprinkle with nuts or cinnamon sugar.

Bake for 10-12 minutes until edges are lightly golden and centers remain soft. Allow to cool before transferring to a wire rack.

Serve warm or at room temperature for a cozy experience.