Preheat your oven to 350°F (175°C).

In a medium-sized bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground cloves, ground ginger, and salt. Set aside.

In a large mixing bowl, cream together your softened butter, brown sugar, and white sugar until light and fluffy, about 3-4 minutes.

Beat in the pumpkin puree, egg, and vanilla extract until well combined, about 1-2 minutes.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined, about 30 seconds.

Using a cookie scoop, portion out about 1½ tablespoons of dough for each cookie and place them on a lined baking sheet, flattening slightly.

Bake for 10-12 minutes until the edges are golden and the centers are slightly soft. Allow to cool on the baking sheet for a few minutes.

In a clean bowl, beat together the room-temperature cream cheese and unsalted butter until smooth. Gradually add powdered sugar and vanilla extract until fluffy, about 3-4 minutes.

Once cookies are cooled, spread cream cheese frosting on top of each cookie and sprinkle with mini chocolate chips or cinnamon if desired.