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

In a large mixing bowl, whisk together the flour, baking powder, ground cinnamon, nutmeg, cloves, and salt.

Cream the unsalted butter, granulated sugar, and brown sugar until light and fluffy.

Blend in pumpkin puree, egg yolk, and vanilla extract until smooth.

Gradually mix in the dry ingredients until just combined.

Drop rounded dough onto prepared baking sheets, spacing them 2 inches apart.

Bake for 10-12 minutes until edges are set and centers are slightly soft.

Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

Beat cream cheese and unsalted butter until smooth, then gradually add powdered sugar and a pinch of salt.

Frost cooled cookies generously with the cream cheese frosting.