Preheat and prep pans. Set the oven to 350°F (175°C). Line 2 baking sheets with parchment paper. This prevents sticking and helps the cookies bake evenly.

Mix dry ingredients. In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

Cream butter and sugars. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. This adds air and helps the cookies rise.

Add egg and vanilla. Beat in the egg and vanilla until smooth. Scrape the bowl so everything is fully combined.

Blend in pumpkin. Mix in the pumpkin purée until just combined. The mixture may look slightly curdled—that’s normal.

Combine wet and dry. Add the dry ingredients to the wet bowl. Mix on low or fold with a spatula until no dry spots remain. The dough will be soft and sticky, more like a thick batter than a classic cookie dough.

Scoop the dough. Using a medium cookie scoop (about 1.5 tablespoons), drop mounds onto the lined sheets, spacing them about 2 inches apart. Smooth the tops with a damp finger if you want a neater look.

Bake. Bake 11–13 minutes, until the edges look set and the tops spring back lightly when touched. They should not brown deeply.

Cool. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Don’t frost warm cookies or the frosting will melt.

Make the frosting. Beat cream cheese and butter until creamy and smooth. Add vanilla and a pinch of salt. Gradually beat in 1 1/2 cups powdered sugar. If you want a thicker frosting, add up to 1/2 cup more. If it’s too thick, mix in milk or cream, a teaspoon at a time.

Frost. Once cookies are fully cool, spread or pipe frosting on each. For a clean finish, use a small offset spatula or the back of a spoon.

Optional garnish. Lightly dust with cinnamon, add chopped toasted pecans, or a drizzle of maple syrup for a hint of shine.