Combine dry ingredients: Whisk together 2 cups of all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and a pinch of salt.

Cream butter and sugar: In a large bowl, beat together 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy.

Incorporate wet ingredients: Add 1 cup pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract; beat until smooth.

Combine mixtures: Gradually mix dry ingredients into wet, stopping when no flour streaks are visible.

Chill dough: Cover and refrigerate dough for at least 1 hour.

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

Shape cookies: Drop rounded scoops of dough onto prepared baking sheets, spacing 2 inches apart.

Bake: Bake for 10-12 minutes until edges are golden and centers are set.

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

Make frosting: Beat together 8 ounces of softened cream cheese and 1/4 cup softened butter until smooth; mix in 2 cups powdered sugar and milk/heavy cream until desired consistency.

Frost cookies: Once cookies are cool, frost generously and decorate as desired.

Serve: Enjoy immediately or refrigerate in an airtight container for up to 3 days.