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

Combine softened butter, light brown sugar, and granulated sugar in a large mixing bowl. Cream until light and fluffy, about 2-3 minutes.

Beat in eggs one at a time, mixing well after each addition. Add vanilla extract and pumpkin puree, mixing until smooth.

In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt.

Gradually add the dry ingredients to the wet mixture, mixing gently until combined.

Fold in the old-fashioned rolled oats with a spatula until evenly distributed.

Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving space between each cookie.

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

Allow the cookies to cool on baking sheets for 5 minutes before transferring to wire racks.

Beat together softened cream cheese and butter until creamy. Gradually add powdered sugar, maple syrup, and vanilla, beating until fluffy.

Frost cooled cookies with the maple frosting and enjoy!