Preheat the oven to 350ºF. To remove excess moisture from pumpkin puree, place the pumpkin puree in a few paper towels on a plate. Fold the paper towels over the puree, so it’s completely enclosed. The excess moisture will soak into the paper towels within a few minutes. This step is critical.

In a small mixing bowl combine the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves and salt. Set aside.

In a mixing bowl, beat the butter, granulated sugar, and brown sugar with an electric mixer for 1-2 minutes.

Add in the pumpkin puree and egg, beat again to combine.

Gradually add in the dry ingredients, mixing on low or by hand with a spatula until combined. The dough will be thick and sticky.

Use a cookie scoop to drop dough balls about 3 inches apart on a baking sheet lined with a silicone baking mat or parchment paper. Bake for 10-14 or until the edges have set.

Allow the cookies to cool on the baking sheet for 20-30 minutes, then move to a cooling rack to cool completely.

Place room temperature unsalted butter and cream cheese in a mixing bowl. Use an electric mixer on medium and beat together for 1-2 minutes, until whipped and fluffy.

Add in the vanilla extract and powdered sugar (and optional salt), beat again on low for 1-2 minutes, scraping down the sides of the bowl, until everything is incorporated. If the frosting is too thick, add a splash of milk or heavy cream, beat until creamy.

Spread the frosting on top of the cookies and top with a sprinkle of cinnamon if desired.