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

In a large mixing bowl, cream together softened butter, light brown sugar, and granulated sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition, then stir in vanilla extract and pumpkin puree.

In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt, then gradually add to wet ingredients.

Fold in old-fashioned rolled oats until evenly distributed.

Drop rounded mounds of dough onto prepared baking sheets, leaving 2 inches between cookies.

Bake for 12 to 15 minutes until edges are set and centers are soft.

Cool cookies on baking sheets for about 5 minutes before transferring to a wire rack.

Beat together cream cheese and butter in a mixing bowl for the frosting until smooth.

Gradually add powdered sugar, then stir in maple syrup and vanilla extract until velvety.

Once cooled, frost each cookie generously with the maple frosting.