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

Cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

Mix in the egg yolk, pumpkin puree, and vanilla extract until well blended, about 1-2 minutes.

In a separate bowl, whisk together the flour, pumpkin pie spice, and baking powder. Gradually add to the wet mixture until just combined.

Scoop balls of dough onto baked sheets, flatten slightly, and space at least 2 inches apart.

Bake for 13 minutes or until the edges turn light golden brown. Cool on sheets for 15 minutes before transferring to a wire rack.

Beat together cream cheese and butter until smooth, then gradually add powdered sugar until pipeable consistency is achieved.

Frost cooled cookies and dust with a pinch of pumpkin pie spice.