1. In a small bowl, mix cream cheese, granulated sugar, and vanilla extract until smooth. Scoop into 1-teaspoon portions and freeze on a tray for 30 minutes.

2. In a large bowl, beat butter, brown sugar, and granulated sugar until fluffy.

3. Add egg yolk, pumpkin puree, and vanilla extract; mix until smooth.

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

5. Gradually mix dry ingredients into wet until a dough forms.

6. Chill the dough in the fridge for at least 30 minutes.

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

8. Scoop a tablespoon of dough, flatten it, place a frozen cheesecake ball in the center, and seal the dough around it.

9. Roll into a ball and place on baking sheet. Repeat with remaining dough.

10. Bake for 10–12 minutes or until edges are set and tops look cracked.

11. Cool for 5 minutes on the baking sheet, then transfer to a wire rack.

12. Serve cooled and enjoy with coffee or tea!