Preheat oven to 350°F (175°C) and line a cupcake pan with paper liners.

In a mixing bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.

In another bowl, cream together butter and sugar until light and fluffy, then add eggs one at a time, followed by pumpkin puree, milk, and vanilla extract.

Fold the dry ingredients into the wet ingredients until just combined.

Spoon the batter into cupcake liners, filling each about two-thirds full.

Bake for 18-20 minutes, check for doneness with a toothpick.

Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Whip together heavy cream and powdered sugar to make the filling.

Core the cooled cupcakes and fill with the pumpkin mixture.

Pipe buttercream frosting on top and decorate with fondant and crushed cookies.

Serve at room temperature with a warm beverage.