Cake like pumpkin cookies with nutella-cream cheese frosting 

2 ½ cups all-purpose flour
1 ts baking powder
1 ts baking soda
2 ts ground cinnamon
1/2 ts ground nutmeg
1/2 ts ground cloves
1/2 ts salt
1/2 cup unsalted butter, room temp
1 ¼ cups white sugar
1 cup canned PLAIN pumpkin puree
1 egg
1 ts vanilla extract

1/2 cup unsalted butter, room temp
6 ounces cream cheese, room temp
½ cup ( + a bit more if needed) Nutella
2 TB confectioners sugar
small pinch of salt

¼ cup crushed walnuts or pecans, for garnish (optional)

Combine flour, baking powder, baking soda, all the spices, and salt; mix and set aside.
In a medium bowl, cream together butter and sugar. Next add in the pumpkin, egg, and vanilla extract, beat until creamy. Then add in the dry ingredients. Mix until just combined—do not overmix!
Cover the batter and chill for at least an hour or overnight.
When ready to bake, preheat oven to 350 degrees.
Using a medium or small ice cream scoop, drop on baking sheet, leaving about 2 inches space per cookie since these do expand when baking. I did not flatten then, I kept them as balls to ensure a soft cookie.
Bake about 15 - 18 minutes. To tell if the cookies are done the tops will be set and the bottom slightly browned.

For the frosting: 
cream butter, cream cheese and Nutella together. Slowly add in the powdered sugar and mix well.

Let cookies cool completely before frosting. After you’ve frosted them you can decorate the tops with crushed pecans or walnuts.

Yield: using a medium scoop about 24-28 cookies; using a smaller scoop about 30-35 cookies (?)