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

In a large bowl, cream together butter and brown sugar until light and fluffy. Add egg, vanilla extract, and pumpkin puree, mixing well.

In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add to the wet mixture until a soft dough forms.

Scoop tablespoon-sized portions of dough, roll into balls, and place on prepared baking sheets. Flatten slightly.

Bake for 10–12 minutes until set and lightly golden. Cool completely on wire racks.

Prepare cheesecake filling by beating cream cheese, sugar, and vanilla extract until smooth.

Spread or pipe filling onto flat side of one cookie and top with another cookie to form a sandwich.

Optional: Refrigerate assembled cookies for 15–20 minutes for firmer filling.

Serve immediately or store in an airtight container in the refrigerator for 3–4 days.