• Preheat the oven to 350F then line a baking sheet with parchement paper.
• Cream the butter, brown sugar, and granulated sugar together until smooth, then add in the egg yolk, pumpkin puree, and vanilla extract and mix again to combine.
• Add in the flour, salt, baking powder, pumpkin pie spice, cinnamon, and mix just until the flour mixture disappears.
• Using a large cookie scooper, scoop out 8 equally sized cookie dough balls. Place them on a baking sheet, top with the cinnamon-sugar mixture (( Read make the cinnamon-sugar mixture below to see how to make it and top your cookies), then gently flatten to about 1 inch in thickness, and bake for 15 minutes. Let the cookies cool down on the baking sheet for 20 then transfer to a cooling rack. Let the cookies cool down to room temperature before frosting.

Make the cinnamon sugar mixture

• Mix the softened butter, brown sugar, granulated sugar, flour, and cinnamon together in a small bowl then divide into 8 little balls.
• Top the cookies with the cinnamon-sugar mixture and gently press on top before freezing the cookie dough balls.

Make the cream cheese frosting

• Cream the butter, cream cheese, powdered sugar, and vanilla together until smooth and creamy. Fill a piping bag or a ziplock bag with the cream cheese frosting and pipe the frosting all around to create a beautiful swirl design and enjoy.