In a small bowl, whisk together the sugar, cinnamon, ginger, allspice, cardamom, and cloves. Set aside.

Preheat the oven to 375 F. Line two baking sheets with parchment paper.

In a small bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.

In a medium bowl, beat the butter and sugar until light and fluffy, about 2 minutes.

Add the pumpkin puree, egg, and vanilla and beat until combined.

Gradually add in the flour mixture, beating on low speed until just combined.

Scoop out 12 dough balls using a cookie scoop or tablespoon measure. Roll the balls in the Chai Spiced Sugar and place onto the prepared baking sheets, about 2 inches apart.

Scoop out another 12 dough balls, but separate each ball into two before rolling them each in the Chai Spiced Sugar. Place two of the smaller dough balls onto the baking sheet at the top of a larger dough ball to make Mickey ears. Gently press them together so they adhere together when baked. Repeat with remaining dough balls.

Place the baking sheets with the prepared Mickey shaped cookies into the refrigerator for 10 minutes before baking.

Bake the cookies for 10-12 minutes, or until just set. Let the cookies cool completely on the baking sheets.

Place the powdered sugar into a small bowl.

Stir the vanilla bean paste into the milk and add to the powdered sugar.

Whisk the mixture until it's smooth.

Use a spoon to drizzle the glaze over the top of each cookie.

Let the glaze set for a couple minutes before serving.