Baking Instructions

• Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
• In a large mixing bowl, cream the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
• Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and pumpkin puree.
• In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, ground cloves, and salt.
• Gradually add the dry mixture to the wet ingredients, mixing just until combined.
• Fold in the old-fashioned rolled oats gently.
• Drop rounded balls of dough onto prepared baking sheets, leaving about 2 inches between each cookie.
• Bake for 12 to 15 minutes until edges are set; they should appear slightly soft in the center.
• Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
• While cookies cool, beat cream cheese and butter for the frosting until smooth, then mix in powdered sugar, maple syrup, and vanilla extract.
• Frost cookies once they are completely cool.