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

In a large mixing bowl, cream together ½ cup of unsalted butter, ½ cup of granulated sugar, and ¼ cup of brown sugar until light and fluffy.

Add 1 cup of pumpkin puree, 1 egg yolk, and 1 teaspoon of vanilla extract, mixing until smooth.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of salt, 1 teaspoon of ground cinnamon, ½ teaspoon of nutmeg, and ¼ teaspoon of cloves.

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

Drop balls of dough onto the prepared sheets, leaving at least 2 inches between each.

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

Let the cookies cool on the sheets for 5 minutes, then transfer to wire racks.

In a mixing bowl, beat together 4 ounces of cream cheese and ¼ cup of softened butter until smooth.

Gradually add 2 cups of powdered sugar and a pinch of salt, mixing until fluffy.

Frost the cooled cookies with the cream cheese frosting.