1. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

2. In a large bowl, cream butter with brown and granulated sugars until light and fluffy.

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

4. Gradually stir in the dry ingredients to form a soft dough.

5. Chill the dough for 30 minutes.

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

7. Scoop dough using a cookie scoop and place 2 inches apart.

8. Bake for 10–12 minutes until edges are set.

9. Let cool on sheet for 5 minutes, then transfer to a wire rack.

10. To make frosting, beat cream cheese and butter until smooth. Add powdered sugar gradually, then vanilla.

11. Once cookies are completely cool, frost each with a swirl using a piping bag or spoon.