In a medium bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 tablespoon of ground cinnamon, ½ teaspoon of ground nutmeg, ¼ teaspoon of ground cloves, and ½ teaspoon of salt.

In a large mixing bowl, use an electric mixer to cream together ½ cup of unsalted butter and 1 cup of granulated sugar until light and fluffy, about 3 to 5 minutes.

Mix in 1 cup of pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract until smooth and well combined.

Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.

Cover the dough tightly with plastic wrap and refrigerate for at least 1 hour, or up to 24 hours.

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

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden.

Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes.

While cookies cool, prepare the frosting by creaming together 4 ounces of softened cream cheese and ¼ cup of unsalted butter until smooth.

Gradually add 2 cups of powdered sugar and a splash of milk or heavy cream to the frosting, mixing until it reaches desired consistency.

Once cookies are completely cooled, generously frost each one with the cream cheese frosting.