Preparation Steps

• Make the cheesecake swirl: In a medium bowl, beat together cream cheese, granulated sugar, egg yolk, and vanilla extract until smooth. Set aside.
• Make the cookie dough: In a large bowl, cream together butter, granulated sugar, and light brown sugar until light and fluffy.
• Beat in the egg, pumpkin puree, and vanilla extract until well combined.
• In a separate medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between cookies.
• Dollop about 1 teaspoon of the cheesecake mixture onto the center of each cookie dough ball. Use a toothpick or skewer to swirl the cheesecake into the cookie dough.
• Bake for 10-12 minutes, or until the edges are set and lightly golden, but the centers are still slightly soft.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.