In a large mixing bowl combine melted butter, granulated and brown sugars, egg yolk, vanilla, instant coffee and pumpkin puree and whisk to combine.
In a medium bowl whisk together salt, baking soda, cinnamon, ginger, nutmeg, cloves and flour.
Mix the dry ingredients into the wet ingredients until well combined. (A wooden spoon or spatula work best to do this.)
Add the Cinnamon Chips to cookie dough and fold into the dough until well combined.
Cover dough with plastic wrap and place in fridge to chill. 2-3 hours or overnight.... THIS STEP SHOULD NOT BE SKIPPED OR COOKIES WILL NOT BAKE PROPERLY.
Preheat oven to 350 degrees F. and line a large cookie sheet with parchment paper.
Remove chilled dough from fridge and scoop enough dough to make a ball about 1 inch in diameter. Place on parchment lined cookie sheet and repeat keeping each dough ball about 2 inches apart.
Place cookie sheet in oven on the center wrack and bake for about 12-14 minutes. ( My first batch was in for 12 and they were just slightly under baked. The next batch went in for 14 minutes and were perfect.)
Remove cookie sheet from oven and let the cookies cool for 1-2 minutes before removing cookies to a cooling rack.
Let cookies cool completely and then drizzle with Coffee Glaze.