Brown the butter in a small skillet over medium heat for 4-5 minutes until golden amber specks appear and aroma is nutty. Pour into a bowl to cool.

Spread the pumpkin puree on paper towels and press gently to absorb excess moisture.

In a large bowl, whisk the cooled browned butter, blotted pumpkin, brown sugar, and granulated sugar until smooth and glossy.

Whisk in the egg yolk and vanilla extract until fully incorporated.

In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Fold into the wet ingredients just until no dry flour streaks remain.

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

Use a 2-tablespoon cookie scoop to drop mounds of dough 2 inches apart on the baking sheets. Gently flatten the tops with the back of a spoon.

Bake for 11-13 minutes until the edges are set and tops spring back lightly. Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

For the frosting: In a stand mixer fitted with the paddle attachment, beat the cream cheese and softened butter for 2 minutes until creamy. Add the browned butter, powdered sugar, vanilla, cinnamon, and salt. Beat on medium-high for 2 minutes until light and fluffy.

Generously swirl frosting onto cooled cookies using an offset spatula. Dust with ground cinnamon and serve.