Step‑by‑Step Instructions

• Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
• In a large mixing bowl, cream together softened butter, light brown sugar, and granulated sugar until fluffy.
• Beat in the eggs one at a time, then stir in vanilla extract and pumpkin puree.
• In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.
• Gradually add the flour mixture to the wet ingredients, mixing on low until just combined.
• Gently fold in old-fashioned rolled oats until evenly distributed.
• Drop cookie dough onto prepared baking sheets, spacing about 2 inches apart.
• Bake in preheated oven for 12 to 15 minutes until edges are set and centers are soft.
• Cool cookies on sheets for a few minutes before transferring them to a wire rack.
• Prepare frosting by beating together cream cheese and butter until smooth. Mix in powdered sugar, maple syrup, and vanilla extract until creamy.
• Spread or pipe frosting generously on cooled cookies.