Prepare the Cheesecake Filling: In a medium bowl, beat the softened cream cheese with ¼ cup granulated sugar until smooth and creamy. Beat in the egg yolk and ½ teaspoon vanilla extract until well combined. Cover and refrigerate while you prepare the cookie dough.

Combine Dry Ingredients for Cookies: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt. Set aside.

Cream Wet Ingredients for Cookies: In a separate large bowl, using an electric mixer, cream together the softened unsalted butter, 1 cup granulated sugar, and light brown sugar until light and fluffy (about 2-3 minutes). Beat in the large egg until just combined, then stir in the pumpkin puree and 1 teaspoon vanilla extract until smooth.

Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. The dough will be soft. Cover the dough and refrigerate for at least 30 minutes to an hour.

Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. If using the optional cinnamon-sugar mixture for rolling, prepare it in a small shallow bowl.

Assemble the Cookies: Take about 1 tablespoon of cookie dough and flatten it slightly in your palm. Spoon about 1 teaspoon of the chilled cheesecake filling into the center of the flattened dough. Carefully bring the edges of the cookie dough up and around the filling, sealing it completely to form a ball. Gently roll the ball between your palms to smooth it out. If desired, roll the cookie dough ball in the cinnamon-sugar mixture to coat evenly.

Bake the Cookies: Place the filled cookie dough balls about 2 inches apart on the prepared baking sheets. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set. The cheesecake filling might puff up slightly but will settle as they cool.

Cool and Serve: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. The cheesecake filling will firm up as the cookies cool. Store in an airtight container in the refrigerator due to the cream cheese filling.