In a medium bowl, whisk together the dry ingredients: all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Set aside.

In a large mixing bowl, cream the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy. Beat in the egg and vanilla extract, then blend in the pumpkin puree.

Gently mix the dry ingredients with the wet mixture until just combined. Chill the dough for 30 minutes.

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

Preheat the oven to 350°F (175°C). Scoop dough onto baking sheets, creating a well in each scoop.

Fill each well with cheesecake filling and bake for 10-12 minutes. Allow to cool on baking sheets for 5 minutes before transferring to a wire rack.