In a mixing bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground cloves, and ½ teaspoon of salt.

In a large mixing bowl, beat ¾ cup of softened unsalted butter and 1 cup of granulated sugar together for 3-5 minutes until light and fluffy.

Add 1 cup of pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract to the creamed mixture and mix on low speed until well combined.

Gradually add the reserved dry ingredients into the wet mixture, mixing just until combined.

Cover the mixing bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour.

Preheat your oven to 350°F (175°C) about 10 minutes before baking.

Using a cookie scoop or spoon, portion out the chilled dough onto lined baking sheets, spacing them about 2 inches apart.

Bake the cookies for 10-12 minutes until lightly golden around the edges.

Cool the cookies on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, beat together 4 ounces of softened cream cheese and ¼ cup of softened unsalted butter, then gradually add 2 cups of powdered sugar and 2-4 tablespoons of milk.

Once cool, frost the cookies generously with the prepared cream cheese frosting.

Serve immediately or store in an airtight container for up to 3 days.