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

In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.

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

Add the egg and pumpkin puree to the creamed mixture, beating until fully combined.

Gradually mix the dry ingredients into the wet mixture until just combined.

Drop spoonfuls of dough onto prepared baking sheets, spaced about 2 inches apart.

Bake for 12-14 minutes, until edges are set and tops are slightly soft.

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

In a mixing bowl, beat the cream cheese, butter, and vanilla until smooth, then gradually add powdered sugar.

Frost the cooled cookies generously with cream cheese frosting.