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

In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.

Beat in egg and vanilla until combined.

In another bowl, whisk together flour, baking powder, and salt.

Gradually add dry ingredients to the wet mixture, mixing just until combined.

Roll dough into 1 1/2-inch balls and place on prepared baking sheets.

Use your thumb or the back of a spoon to make an indentation in the center of each dough ball.

In a medium bowl, whisk pumpkin puree, brown sugar, cinnamon, ginger, nutmeg, cloves, egg yolk, and cream until smooth.

Spoon pumpkin filling into each cookie indentation.

Bake for 12–14 minutes, or until cookies are set and bottoms are lightly golden.

Cool completely before serving.