1. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt, then set aside.

2. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 to 3 minutes.

3. Add the egg yolk, pumpkin puree, and vanilla extract to the butter mixture and beat until smooth and well combined.

4. Add the dry ingredients to the wet ingredients and mix on low speed just until no streaks of flour remain, scraping down the bowl as needed.

5. Cover the bowl and chill the dough in the refrigerator for at least 30 minutes and up to 24 hours for thicker cookies.

6. When ready to bake, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

7. In a small bowl, stir together the 0.33 cup granulated sugar and 1 teaspoon cinnamon for the coating.

8. Scoop the chilled dough into 1.5 tablespoon portions, roll each into a ball, and coat completely in the cinnamon sugar mixture.

9. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.

10. Bake the cookies for 10 to 12 minutes, or until the edges are set and the tops look puffed and slightly crackled but still soft in the center.

11. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before filling.

12. While the cookies cool, prepare the cheesecake filling by beating the softened cream cheese and butter together in a medium bowl until smooth and creamy.

13. Add the powdered sugar, vanilla extract, and salt to the cream cheese mixture and beat until thick, fluffy, and spreadable; chill briefly if you prefer a firmer filling.

14. Once the cookies are completely cool, flip half of them over so the flat side is facing up and spread or pipe a generous layer of cheesecake filling onto each.

15. Top each filled cookie with a second cookie, flat side down, gently pressing to create sandwich cookies without squeezing the filling out.

16. For the drizzle, whisk together the powdered sugar, milk, and vanilla in a small bowl until smooth and thick but pourable, adding a drop more milk if needed.

17. Drizzle the icing over the tops of the sandwich cookies in thin zigzags, then let the drizzle set for 10 to 15 minutes before serving or storing.

18. Store the finished Pumpkin Cheesecake Cookies in an airtight container in the refrigerator for up to 4 days, bringing them out 10 minutes before serving for the best texture.