In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, cloves, and salt until evenly mixed.

In another mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3 to 5 minutes.

Add the pumpkin puree, egg, and vanilla extract to the creamed mix and mix on low speed until smooth.

Gradually fold the dry mixture into the wet mixture using a spatula or spoon until just combined.

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

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

Scoop rounded tablespoons of dough onto baking sheets, spacing them about 2 inches apart.

Bake for 10 to 12 minutes, or until edges are golden and centers are set but soft.

Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack.

In a mixing bowl, beat together the softened cream cheese and butter until creamy, then add powdered sugar and milk to reach desired consistency.

Frost the completely cool cookies with the cream cheese frosting.

Serve and enjoy!