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

In a large mixing bowl, combine butter, brown sugar, and granulated sugar. Beat until light and fluffy.

Beat in the eggs one at a time, followed by the vanilla and pumpkin puree until well blended.

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

Gradually add the dry mixture to the wet ingredients, stirring until just combined.

Fold in the rolled oats until evenly distributed.

Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.

Bake for 12 to 15 minutes until edges are set but centers are soft.

Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack.

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

Once cookies are cooled, frost with the maple frosting generously.