Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and cloves. Set aside.
In a separate bowl, whisk eggs, sugar, and oil together. Add the pumpkin puree, stirring well. Add vanilla and whisk until combined.
Gradually add the flour mixture to the pumpkin mixture mixing as you go.
Use a small cookie scoop or a large rounded tablespoon to drop the dough onto the baking sheets. It is important they are uniform in size and shape. Space 1 inch apart.
Bake for 8-10 minutes or until a toothpick inserted into the center of cookie comes out clean and it lightly springs back when touched. Remove from the oven and let the cookies cool completely on a cooling rack.
Once cooled, ice with cream cheese icing.
To make cream cheese icing beat together 1/4 cup butter, 2 1/2 cups icing sugar, 1 block 8oz cream cheese and 1 tsp vanilla. This recipe is enough to ice 14 cookies.