In a large mixing bowl, cream together ½ cup of unsalted butter, ¾ cup of granulated sugar, and ¾ cup of brown sugar until light and fluffy, about 3-5 minutes.

Blend in 1 cup of pumpkin puree, 1 egg yolk, and 1 teaspoon of vanilla extract until well combined.

In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of ground cinnamon, ½ teaspoon of nutmeg, ½ teaspoon of ground cloves, and a pinch of salt.

Gradually add the dry mixture into the wet ingredients, stirring gently until just combined.

If the dough feels sticky, cover it with plastic wrap and refrigerate for 15-30 minutes.

Preheat your oven to 350°F (175°C).

Drop rounded mounds of dough onto prepared baking sheets lined with parchment paper, spacing them 2 inches apart.

Bake for 10-12 minutes, or until the edges are set and cookies are lightly golden.

Allow cookies to cool on the sheets for a few minutes before transferring them to a wire rack.

In a medium bowl, beat together 8 ounces of softened cream cheese, 2 cups of powdered sugar, and a pinch of salt until smooth.

Once the cookies are cooled, generously spread the cream cheese frosting on each cookie.