Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
In large bowl, use a hand mixer to beat together butter and sugar until fluffy, about 1-2 minutes. Add in egg, pumpkin and vanilla then mix to combine.
In a separate bowl, mix together flour, baking powder, salt, ground cinnamon, nutmeg, cloves, and ground ginger. Mix with a spoon until well combined.
Combine the dry mixture into the wet mixture a little at a time until all is mixed in and blend for another 30 seconds to ensure all is incorporated.
Wrap dough in plastic wrap and refrigerate for 30 minutes.
Meanwhile, make your cheesecake filling by beating your cream cheese with a hand mixer until light and fluffy. Add in your sugar and vanilla, and beat until smooth.
In a small bowl, stir together sugar and pumpkin pie spice for rolling.
Remove the chilled dough from the refrigerator. Form the dough into 1-inch balls. Roll balls in sugar mixture and place on prepared baking sheet.
Bake in the 350 degree oven for about 12 minutes, until slightly golden. Remove from oven. While still warm, use the back of a 1/2 or 1 tablespoon measuring spoon to create a bowl shape to hold the cheesecake filling.
Let cookies cool on pan for about 5 minutes before transferring to a cooling rack to cool completely. Once cooled, spoon cheesecake filling into the center to fill. Sprinkle with any remaining cinnamon sugar mixture or pumpkin spice as desired.