In a large bowl, whisk together butter, brown sugar, egg yolk, vanilla, pumpkin, and instant coffee granules.
In a medium bowl, whisk together salt, cinnamon, pumpkin pie spice, ginger, clove, baking soda, and flour.
Add the dry ingredients to the wet ingredients, and stir until just combined.
Fold in cinnamon chips.
Chill cookie dough in the refrigerator for at least 2-3 hours, until firm, and preferably overnight. Do not skip this.
Line cookie sheets with parchment paper or silicone baking mats.
Scoop the dough by tablespoonfuls, and shape into balls.
Bake at 350 degrees for 10-12 minutes, or until edges are golden, and the centers appear set. If you tap the top of the cookie, it should only slightly depress. You want to underbake these slightly so that they remain chewy in the center.
Remove from heat, and allow to cool on cookie sheets for 2-3 minutes before removing to wire racks to cool completely. They will continue to cook a bit on the sheets.
If desired, you can press additional cinnamon chips into the tops of the cookies while they're still warm to give them a nice bakery appearance.
I made several batches of these cookies, and I accidentally rolled the dough balls into granulated sugar for one of the batches (I had ginger cookies on the brain). They're not supposed to have that, but it was very well-liked by my taste-testers, and if you prefer a cookie with a little crunchy sugar coating, then it's optional to roll the dough balls in sugar before baking. Those cookies are not pictured though.
You can sub 1 shot espresso for the coffee granules and hot water in the glaze. Just add powdered sugar straight to espresso til you reach the desired consistency.