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Preheat the oven to 180C/355F and line a baking tray with parchment paper
Combine the butter, white sugar and brown sugar in the bowl of a stand mixer and beat on high speed until light and fluffy
Add the egg yolk, pumpkin puree and vanilla, beat until combined
Add flour, baking powder, baking soda, cinnamon, nutmeg and ginger, mix until just combined
Cover the bowl with cling wrap and chill in the fridge for at least 1 hour
Remove from the fridge and use your hands or a cookie scoop to shape the cookie dough into 9 balls, flattening slightly
Place on the prepared baking sheet leaving enough space between each ball for the cookie to spread
Bake for 12-13 minutes until golden brown
Cool completely
Combine the cream cheese, butter, sugar and vanilla in the bowl of a stand mixer
Beat on medium speed for 3-4 minutes until smooth and creamy
Transfer to a piping bag fitted with a medium round tip
Pipe a swirl of cream cheese frosting onto each cookie and dust with cinnamon powder and enjoy
Store the cookies in an airtight container in the fridge for up to 3 days