Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt in a medium bowl.
In a separate large bowl, beat the butter, brown sugar, and granulated sugar on high speed until light, about 2 minutes. Add pumpkin, eggs, and vanilla and mix again until combined.
Add the flour and spices to the pumpkin mixture and mix just until combined.
Use a medium cookie scoop to scoop heaping tablespoons of cookie dough onto the prepared baking sheet, spacing them 3 inches apart.
Bake for 12-14 minutes, but be careful not to overbake. I prefer to slightly underbake my cookies by a little bit so they stay soft. Transfer the cookies to a cooling rack and cool completely.
Make the cream cheese frosting by beating the butter and cream cheese on medium-high speed in a medium bowl until creamy and smooth. Add the powdered sugar, vanilla, and salt and beat until creamy and combined.
Frost cooled cookies and sprinkle with cinnamon for decoration, if desired.