Preheat the oven to 350˚ F.

In a bowl, combine the flour, baking powder, ground cloves, cinnamon, ginger, and salt together.  Set aside.

In a mixer, cream the butter and sugar until smooth. Add the eggs one at a time until well incorporated. Add the pumpkin and mix well. Slowly add the dry ingredients and the milk alternately to the creamed mixture and mix until smooth.

Spread batter onto a greased jellyroll pan (11x17) and bake for 20 minutes at 350˚ F.  Let cool.

To make the cream cheese frosting, add all ingredients to a large bowl and whip until smooth.  Add an additional 1 teaspoon of milk at a time until desired consistency.

After the cake is cooled top with cream cheese frosting and a candied pumpkin on top of each square.