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

In a large mixing bowl, cream the unsalted butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract and pumpkin puree until combined.

Whisk together the flour, baking soda, spices, and salt in a separate bowl. Gradually mix this into the wet ingredients until just combined.

Fold in the oats gently until evenly distributed.

Drop rounded mounds of dough onto the prepared baking sheets, leaving 2 inches between each cookie.

Bake for 12-15 minutes, until the edges are set but the centers remain soft.

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

For the frosting, beat together the cream cheese and butter until smooth, then add powdered sugar, maple syrup, and vanilla, whisking until spreadable.

Once cookies are cool, frost generously with the maple frosting.