Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.

Cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree until smooth.

In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.

Gradually mix the dry ingredients into the wet ingredients until just combined.

Fold in the rolled oats evenly throughout the dough.

Drop rounded tablespoons of dough onto the prepared baking sheets, leaving space in between.

Bake for 12 to 15 minutes, until the edges look set but the centers are still soft.

Let cool on the baking sheets for about 5 minutes before transferring to a wire rack.

For the frosting, beat cream cheese and butter until fluffy. Gradually add powdered sugar and maple syrup until smooth.

Frost the cookies once completely cool, ensuring each gets a layer of frosting.