Let’s dive into the process of creating these delicious cookies. Here’s a step-by-step guide to help you along the way:

1. Start by browning the butter. In a medium saucepan over medium heat, melt the butter until it starts to foam and turn golden brown, about 5 minutes. Set aside to cool slightly.
2. In a large mixing bowl, combine the browned butter, granulated sugar, and brown sugar. Beat until well combined and creamy.
3. Add the pumpkin puree, egg, and vanilla extract to the sugar mixture. Mix until smooth.
4. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. In a small bowl, beat together the cream cheese, powdered sugar, and lemon juice until smooth and creamy.
7. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
8. Scoop tablespoon-sized balls of the cookie dough onto the prepared baking sheet, flattening each slightly. Add a dollop of the cream cheese mixture to the center of each dough ball, then cover with another piece of dough, sealing the edges.
9. Bake for 12-15 minutes, or until the edges are lightly golden. Allow cooling on the baking sheet for a few minutes before transferring to a wire rack.

Enjoy the aroma that fills your kitchen, a scent that has always brought me back to Asheville and those lively family gatherings.