In a medium bowl, whisk together the dry ingredients including flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.

In a large bowl, cream together the vegan butter, granulated sugar, and brown sugar until fluffy. Mix in the vanilla extract and pumpkin puree.

Gradually mix the dry ingredients into the wet mixture. Add in the non-dairy milk and stir until the dough is soft and slightly sticky.

Cover the dough with plastic wrap and refrigerate for 30 minutes.

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

Scoop tablespoons of dough onto the baking sheets, flattening each scoop slightly.

Bake for 10-12 minutes until edges are golden and centers are set. Cool for 5 minutes on sheets before transferring to a wire rack.

Blend together the frosting ingredients until smooth. Adjust consistency with non-dairy milk if necessary.

Once cookies are cool, frost with cream cheese icing and optionally sprinkle with cinnamon or crushed pecans.