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

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

Add in the eggs one at a time, then mix in the vanilla extract and pumpkin puree until combined.

In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add to the wet mixture.

Gently fold in the rolled oats until evenly distributed.

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

Bake for 12-15 minutes until edges are set, but centers are still soft.

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

To make the frosting, beat the cream cheese and butter until smooth, then mix in powdered sugar and maple syrup.

Frost the cooled cookies generously with the maple frosting.