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

Cream together ½ cup softened butter, ¾ cup light brown sugar, and ½ cup granulated sugar using an electric mixer for 2-3 minutes until fluffy.

Add 2 large eggs, 1 teaspoon vanilla extract, and 1 cup pumpkin puree to the mixture and mix on low until combined.

In a separate bowl, whisk together 2 cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ½ teaspoon cloves, and salt.

Gradually add the dry mixture to the wet ingredients, mixing on low until just combined.

Fold in 2 cups of rolled oats gently with a spatula.

Drop scoops of cookie dough onto the baking sheets, spacing them about 2 inches apart.

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

Cool cookies on sheets for 5 minutes, then transfer to a wire rack to cool completely.

Beat 4 oz cream cheese and ¼ cup butter until smooth, then add 2 cups powdered sugar, 2 tablespoons maple syrup, and ½ teaspoon vanilla extract to make the frosting.

Spread the maple frosting generously over each cookie once cool and serve.