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

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

3. Mix in pumpkin purée, egg yolk, and vanilla extract until smooth.

4. In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

5. Gradually add dry ingredients into wet mixture until just combined.

6. In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth to make the filling.

7. Scoop tablespoon-sized portions of dough, roll into balls, and place on baking sheet. Use your thumb or a spoon to create an indentation in each cookie.

8. Pipe or spoon cheesecake filling into the indentations.

9. Bake for 12–14 minutes, until cookies are set and slightly golden at the edges.

10. Cool completely on a wire rack before serving.