Instructions

• Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
• In a large mixing bowl, cream together the unsalted butter, packed brown sugar, and granulated sugar until light and fluffy.
• Beat in the eggs, vanilla extract, and pumpkin puree until the batter is smooth.
• In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, ground cloves, and salt.
• Gradually add the dry ingredients to the wet mixture, mixing just until combined.
• Fold in the rolled oats until evenly distributed.
• Drop rounded mounds of dough onto lined baking sheets, spacing them 2 inches apart.
• Bake for 12 to 15 minutes, until edges are set and centers look soft.
• Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack.
• For the maple frosting, beat together cream cheese and unsalted butter until creamy and smooth.
• Gradually add powdered sugar, mixing until well combined and smooth.
• Stir in maple syrup and vanilla extract until smooth and spreadable.
• Frost completely cooled cookies with the maple frosting.