Prepare the dry ingredients – In a medium bowl, whisk together flour, cinnamon, pumpkin pie spice, baking soda, and salt. Set aside.

Make the dough base – In a large mixing bowl, cream the butter with granulated sugar and brown sugar until fluffy. Beat in the pumpkin purée, vanilla, and egg yolk.

Combine – Gradually add the dry mixture into the wet ingredients until a soft dough forms.

Chill – Roll the dough into 8 equal balls, place on a tray, and refrigerate for 1 hour (this helps the cookies keep their shape).

Coat in cinnamon sugar – Mix the cinnamon and sugar in a small bowl. Roll each dough ball until fully coated.

Bake – Arrange on a parchment-lined baking tray, spaced apart, and bake at 180°C (350°F) for 12 minutes.

Cool completely – Let cookies rest on the tray for 5 minutes, then move to a wire rack to cool fully before frosting.

Make frosting – Beat cream cheese, vanilla, and powdered sugar together until smooth and fluffy.

Frost & finish – Spread or pipe frosting over cooled cookies and sprinkle with cinnamon for a final autumn touch.