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

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

Add eggs one at a time, mixing well after each. Then, stir in vanilla extract and pumpkin puree until well combined.

In another bowl, whisk together flour, baking soda, spices, and salt. Gradually introduce to the wet mixture.

Mix gently until just combined, being careful not to overmix.

Fold in the old-fashioned rolled oats until evenly distributed.

Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.

Bake for 12-15 minutes or until edges are set, with centers remaining soft.

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

To make the frosting, beat softened cream cheese until smooth, gradually adding powdered sugar, then stir in maple syrup.

Frost cooled cookies generously with the creamy maple frosting.