Step 1: In a medium-sized bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cardamom, cloves, and black pepper until well combined.
Step 2: In a large mixing bowl, cream the softened butter with the brown sugar and granulated sugar until the mixture is light and fluffy.
Step 3: Add the egg yolk, blotted pumpkin puree, and vanilla extract to the butter mixture, beating until smooth and fully incorporated.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Step 5: Cover the dough and refrigerate for at least 30 minutes to firm up for easier handling.
Step 6: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 7: Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the prepared baking sheets.
Step 8: Bake for 10-12 minutes or until the edges are lightly golden and set. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Step 9: Whisk together powdered sugar and milk to create a glaze, then drizzle over the completely cooled cookies.