In a large bowl, whisk together butter, brown sugar, egg yolk, vanilla, pumpkin, and instant coffee granules.

In a medium bowl, whisk together salt, cinnamon, pumpkin pie spice, ginger, clove, baking soda, and flour.

Add the dry ingredients to the wet ingredients, and stir until just combined.

Fold in cinnamon chips.

Chill cookie dough in the refrigerator for at least 2-3 hours, until firm, and preferably overnight. Do not skip this.

Line cookie sheets with parchment paper or silicone baking mats.

Scoop the dough by tablespoonfuls, and shape into balls.

To make the cookies fatter and taller, rather than thin and flat, shape the balls into more of a tall cylindrical shape.

If you want the sugar coating, roll each dough ball in sugar before baking. (optional)

Bake at 350 degrees for 10-12 minutes, or until edges are golden, and the centers appear set. If you tap the top of the cookie, it should only slightly depress. You want to underbake these slightly so that they remain chewy in the center.

Remove from heat, and allow to cool on cookie sheets for 2-3 minutes before removing to wire racks to cool completely. They will continue to cook a bit on the sheets.

If desired, you can press additional cinnamon chips into the tops of the cookies while they're still warm to give them a nice bakery appearance.

Once cool, drizzle with coffee glaze.

In a medium bowl, combine coffee granules and hot water.

Add 2 c. powdered sugar, whisking until smooth. If needed, add more water or powdered sugar to achieve desired consistency. It shouldn't be runny, but you should be able to drizzle it with a spoon.

Drizzle glaze over cooled cookies, and allow to set for 15-20 minutes.