Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper.

In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.

Use a whisk to combine and set aside

In a large mixing bowl, whisk together until smooth the brown sugar and oil

Mix in one egg at a time until combined and smooth

Mix in the vanilla and pumpkin puree

Gradually mix in the dry ingredients until combined and smooth

Using a small ice cream scooper, scoop some batter onto a prepared cookie sheet, leaving about 2 inches in between batter mounds

Bake in the oven for 11 minutes

Remove from oven and allow to cool completely

Using a standing mixer, cream together the cream cheese, butter, vanilla, powdered sugar, and heavy whipping cream until combined and creamy

Scoop into a piping bag and set aside

Pair up size matching cookies and line up the bottoms onto the cookie sheet

Pipe a dollop of frosting on the bottom cookies

Place the top cookie onto the frosting and lightly press down so that some of the frostings come out of the sides

Pour the sprinkles into a bowl and roll the sides of the cookies into the sprinkles

Enjoy with a large glass of milk!