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

Cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy.

Add the eggs one at a time, then mix in the vanilla extract and pumpkin puree until fully combined.

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

Gradually mix the dry ingredients into the wet mixture until just combined.

Fold in the rolled oats until evenly distributed.

Drop scoops of dough onto the prepared baking sheets, spaced two inches apart.

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

Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Beat together cream cheese and butter in a bowl, then gradually mix in powdered sugar and maple syrup until smooth.

Frost cooled cookies with the maple frosting as desired.