Preheat oven to 350. Spray mason jars with pam cooking spray.
In large bowl mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until well blended.
In a small bowl mix cream cheese, egg, sugar, and vanilla.
Fill mason jar half way with pumpkin mix. Put your cream cheese mix on top. pour a little more pumpkin mix to cover the cream cheese mix. Place all mason jars on a cookie sheet and bake for 20 minutes or until tooth pick comes out clean.
Cover with lids and store for 1-2 weeks or serve immediately.