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.
Store frosted cookies in a single layer covered loosely with wax paper or foil in the fridge for up to 3 days. If you want to make the cookies in advance, freeze before frosting for up to 2 months. Remove and frost just before serving. Chocolate Chip Variation: Leave off the frosting and add 1 cup of semisweet chocolate chips to the cookie dough before scooping and baking.Adapted from Taste of Home.