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

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

Add egg and vanilla extract to the creamed mixture, then mix in pumpkin puree until smooth.

Fold the dry ingredients into the wet mixture until just combined. Chill in the refrigerator for at least 30 minutes.

For the cheesecake filling, whip together cream cheese and granulated sugar until smooth, then mix in vanilla and egg yolk.

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

Scoop dough onto baking sheets, creating a well in the center of each. Fill wells with cheesecake mixture.

Bake for 10-12 minutes until edges are golden and filling is set. Cool on racks.