In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 2 teaspoons of ground cinnamon, 1 teaspoon of ground ginger, 1/2 teaspoon of ground cloves, and 1/2 teaspoon of salt.

In a separate bowl, cream 1/2 cup of softened unsalted butter with 1/2 cup of granulated sugar and 1/2 cup of light brown sugar until light and fluffy.

Beat in 1 large egg and 1 teaspoon of vanilla extract until well combined.

Gradually mix in 1 cup of pure pumpkin puree until just combined.

Slowly add the dry ingredient mixture to the wet mixture, stirring gently with a spatula.

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

In a small bowl, beat together 8 ounces of softened cream cheese, 1/4 cup of sugar, 1 teaspoon of vanilla extract, and 1 egg yolk until smooth.

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

Scoop heaping tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart, and create a well in the center of each cookie to fill with the cheesecake mixture.

Bake for 10-12 minutes until the edges are golden and the cheesecake filling is set.

Remove from the oven, let cool on sheets for a few minutes, then transfer to wire racks to cool completely.