In a large dish combine flour, cornstarch, baking powder, cinnamon, nutmeg, ginger and salt. Set aside.

In another large dish beat butter and sugar, at high speed, until light and fluffy.

Add egg yolk and vanilla and continue beating at medium speed, until smooth. Add pumpkin and beat until well combined. Lower the speed while adding dry ingredients until you get fine dough.

Cover with plastic foliage and cool for 20 min.

Line baking sheet with parchment paper. Preheat the oven to 350 F. Take the dough out of the fridge and roll the balls from a tablespoon of dough.

Place them on the baking sheet and press each one of them.

Bake for 15 minutes or until the edges become brown.

Take out of the oven and leave for a few minutes in the baking sheet, then transfer to a wire rack to cool completely.

In medium dish beat butter, cream cheese and vanilla until smooth. Add powdered sugar and beat until well combined.

Spread the filling evenly on the cooled cookies and sprinkle with cinnamon.