1. Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, and espresso powder in a medium bowl.

2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

3. Add the pumpkin puree, egg yolk, and vanilla extract to the butter mixture and mix until well combined.

4. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated and no streaks remain.

5. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes (up to 2 hours).

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

7. Scoop about 1.5 tablespoons of dough per cookie and place on the sheets, spacing them 2 inches apart.

8. Bake for 11–13 minutes or until cookies look set and slightly puffed. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

9. For the glaze, whisk together powdered sugar, milk, espresso powder, and vanilla until smooth. Drizzle over the cooled cookies. Allow glaze to set before storing or serving.