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

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

In a large bowl, combine the pumpkin puree, brown sugar, granulated sugar, vegetable oil, maple syrup, and vanilla extract. Stir until smooth and well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

In a small bowl, mix together the granulated sugar and cinnamon for the coating. Roll the cookie dough into 1-inch balls, gently flatten and cut out desired shapes.

Place the shapes onto the prepared baking sheets, leaving about 2 inches of space. Bake for 10-12 minutes. Let cool on wire racks.

In a large bowl, beat the vegan butter until creamy. Gradually add the powdered sugar and mix on low speed until combined. Add vanilla extract and plant-based milk to achieve a smooth consistency.

Once the cookies are completely cool, spread frosting on one cookie's flat side and top with another cookie.