In a medium bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.

In a large mixing bowl, beat together the butter and granulated sugar until light and fluffy.

Add the pumpkin puree, egg, and vanilla extract to the butter mixture and mix until smooth.

Gradually add the dry mixture to the wet ingredients, mixing until just incorporated.

Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour.

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

Drop the dough onto the prepared baking sheets, spacing them 2 inches apart.

Bake for 10 to 12 minutes, until the edges are light golden brown.

Let the cookies cool on the sheets for 5 minutes before transferring to wire racks.

To make frosting, beat together cream cheese and butter until creamy. Gradually add powdered sugar and adjust consistency with milk.

Frost cooled cookies and enjoy!