Step 1

Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with silicone baking mats or parchment paper.

Step 2

In a medium mixing bowl whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves for 20 seconds. Set aside.

Step 3

In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well combined.

Step 4

Mix in egg, then blend in pumpkin and vanilla. Add in flour mixture and mix just until combined.

Step 5

Scoop dough out using a 1 1/2 Tbsp cookie scoop (filling it just slightly heaping). Drop onto prepared baking sheet spacing cookies 2-inches apart.

Step 6

Bake one sheet at a time until cookies are set, about 13 - 15 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.

Step 7

Once cool frost cookies with cream cheese frosting. Store in an airtight container in a single layer in refrigerator. Bring to room temperature before serving.

Step 8

In a mixing bowl using an electric hand mixer whip butter and cream cheese until smooth and fluffy.

Step 9

Mix in powdered sugar and vanilla and mix until well combined.