In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, nutmeg, cloves, and salt until thoroughly combined.

In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer on medium speed for about 3–5 minutes.

Add pumpkin puree, large egg, and vanilla extract to the creamed butter and sugar. Mix on low speed until well combined.

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

Cover the bowl of dough with plastic wrap and refrigerate for at least 1 hour.

Line baking sheets with parchment paper or silicone baking mats.

Scoop rounded portions of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.

Place the baking sheets in the preheated oven and bake for 10–12 minutes.

Remove the baking sheets from the oven and allow the cookies to cool on the sheets for about 5 minutes.

In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, mixing until combined.

Once cookies are completely cooled, spread a generous layer of cream cheese frosting on each cookie.