In a large mixing bowl, beat together softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract and pumpkin puree until just combined.

In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

Gradually add the dry ingredients to the wet ingredients, folding gently.

Fold in chopped walnuts or pecans if using.

Chill the dough for at least 1 hour.

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

Drop rounded mounds of dough onto the prepared baking sheets, spacing them 2 inches apart.

Bake for 10-12 minutes until edges are golden and centers are soft.

Cool on baking sheets for 5 minutes before transferring to a wire rack.

Beat together softened cream cheese and softened butter until smooth.

Gradually add powdered sugar, mixing until combined, adjusting consistency with milk or cream.

Frost cooled cookies generously with the cream cheese frosting.

Optionally add sprinkles or a dusting of cinnamon on top.

Store in an airtight container at room temperature.