Directions

• Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
• Cream together unsalted butter, brown sugar, and granulated sugar for 2-3 minutes until light and fluffy.
• Beat in eggs, one at a time, then stir in vanilla extract and pumpkin puree until smooth.
• In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
• Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
• Fold in rolled oats until evenly distributed throughout the dough.
• Drop cookie dough onto prepared baking sheets, spacing about 2 inches apart.
• Bake for 12 to 15 minutes until edges are set and centers are slightly soft.
• Cool cookies on baking sheets for 5 minutes, then transfer to a wire rack.
• Beat together cream cheese and butter until smooth, then add powdered sugar, maple syrup, and vanilla extract.
• Spread or pipe the maple frosting onto cooled cookies before serving.