Cream the butter and sugar for two minutes till combined and creamy. Add the canned pumpkin, egg and vanilla. Mix till combined.
In a separate bowl combine the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt. Whisk to combine.
Slowly add the flour mixture to your creamed butter mixture as the mixer is on low. Mix till combined making sure to scrap down the sides.
Add the caramel bits. Mix for 10 seconds till combined.
Bake in a preheated 350 degree oven for 15-18 minutes on a parchment paper lined cookie sheet (or spray with cooking spray).
If desired drizzle with icing. Take 5 tablespoons of powdered sugar and 1 teaspoon of milk and combine with a fork. Drizzle on top of cooled cookies.