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

Mix the egg, vanilla extract, and pumpkin puree until well combined. 

Whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt in a separate bowl.

Gradually add the dry ingredients to the wet ingredients, mixing until combined.

Stir in the rolled oats until evenly incorporated. 

Chill the dough. Refrigerating the dough for at least 30 minutes before baking can help the ingredients firm up and make the cookies less moist.

Preheat your oven to 350°F and line two baking sheets with parchment paper.

Make Cinnamon Swirl. Combine the melted butter, granulated sugar, and ground cinnamon in a small bowl.

Drop two tablespoons of cookie dough in a cookie scoop onto a baking sheet. Place about ½ teaspoons of the cinnamon-sugar mixture in the center. Use a toothpick to swirl the cinnamon swirl into the cookie.

Bake for 10-12 minutes or until the cookies are golden brown around the edges but still soft in the center.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. If needed, add more milk to reach your desired drizzling consistency.

Once the cookies are completely cooled, drizzle the glaze over the top of each cookie in a swirl pattern to resemble cinnamon rolls.