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

Cream together the butter, brown sugar, and granulated sugar until light and fluffy.

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

In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt, then add to wet ingredients.

Fold in the rolled oats until evenly combined.

Drop rounded mounds of dough onto prepared baking sheets, spacing them about 2 inches apart.

Bake for 12-15 minutes or until the edges are set and the centers are slightly soft.

Cool on baking sheets for 5 minutes before transferring to wire racks.

Prepare the maple frosting by blending cream cheese and butter, then add powdered sugar, maple syrup, and vanilla.

Once cookies are completely cool, frost each cookie with maple frosting.