1. Preheat your oven to 350°F and line your baking sheets with parchment paper.

2. In a large bowl, beat the unsalted butter, brown sugar, and granulated sugar until light and fluffy.

3. Mix in the eggs, vanilla extract, and pumpkin puree until well combined.

4. In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

5. Gently fold the old-fashioned rolled oats into the cookie dough until evenly distributed.

6. Drop the dough by rounded tablespoon onto the prepared baking sheets, leaving enough space between each cookie. Bake for 12-14 minutes, or until the edges are set and the centers are still slightly soft.

7. In a medium bowl, beat the cream cheese and unsalted butter until smooth. Add the powdered sugar, maple syrup, and vanilla extract, mixing until the frosting is creamy and well-combined.

8. Once the cookies have cooled completely, spread the maple frosting over the top of each one. Enjoy!