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

In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (about 2–3 minutes).

Mix in pumpkin puree, egg yolk, and vanilla until well combined.

In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and cloves.

Gradually add dry mixture into wet ingredients, mixing until just combined.

Scoop dough with a cookie scoop or tablespoon onto prepared baking sheets, spacing evenly.

Bake 10–12 minutes, until edges are set and tops look matte. Let cool 5 minutes, then transfer to a wire rack.

For the frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt, and beat until fluffy.

Once cookies are fully cooled, frost generously with cream cheese frosting.