• Preheat oven to 350°F (175°C). Spray 2 baking sheets lightly with nonstick cooking spray.

Prepare Cookies:

• In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.
• Using a stand mixer (or hand mixer), cream together butter and brown sugar until light and fluffy. Mix in pumpkin puree and vanilla extract. Scrape down bowl with a spatula occasionally as you go.
• Add half the flour mixture and mix until mostly incorporated. Scrape down bowl, then add remaining flour. Mix until everything is combined (check the bottom of the bowl).
• Drop heaping tablespoons of dough onto baking sheets, spaced about 2 inches apart.
• Lightly wet hands with water, then flatten cookies to about ½-inch thick and smooth any rough edges.
• Bake cookies until lightly browned on bottom, about 10 to 12 minutes.
• Let cookies cool on baking sheet for 5 minutes, then transfer to a baking rack to cool.

Prepare Frosting:

• While cookies bake, mix cream cheese in stand mixer (or with a hand mixer) until completely smooth.
• Add powdered sugar, cinnamon, vanilla extract, and pinch salt. Mix until well combined.

Frost Cookies:

• Once cookies have cooled completely, frost generously with cream cheese icing.
• Eat cookies immediately, or refrigerate in a covered container until ready to eat. Enjoy!