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Preheat the oven to 375 degrees F. Line two cookie sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, cloves, and ginger. Set aside.
In another bowl beat together the butter and granulated sugar until light and creamy. Add the molasses and eggs and mix until well combined. Stir in the dry ingredients and mix until combined.
Wrap the dough in plastic wrap and refrigerate for 30 minutes (or up to several days) before rolling into balls. Roll the dough into balls and then roll the dough balls in granulated sugar.
Place on prepared sheet and bake for 8-10 minutes (don't over bake them if you want a soft, chewy cookie).
Remove the cookies to a cooling rack and allow to cool completely. Frost with cinnamon cream cheese frosting, if desired. Store in an airtight container, or in the freezer (they freeze really well!)
Beat butter and cream cheese together until light and fluffy, 2-3 minutes. Add vanilla and cinnamon. Gradually add powdered sugar and beat until you reach the desired frosting stiffness that you want. Mix for 2 more minutes.
Frost the cookies and garnish with pumpkin candy, if desired.