To a bowl of an electric mixer fitted with a whisk attachment (a hand mixer and large bowl work here as well), add the cold cream cheese and pumpkin puree. Mix on medium/high until the mostly smooth, about 30 seconds or so. Add ground cinnamon, ginger, cloves, nutmeg and vanilla extract. Mix for a few seconds to incorporate. Stop the mixer and add ¾ cup of confectioners’ sugar. Whisk on low speed until the confectioners’ sugar is mostly mixed with the cream cheese mixture. Increase the speed to high and mix until fluffy, about 2 minutes or so. Taste the filling and if you’d like a sweeter filling, add the remaining confectioners’ sugar 1 tablespoon at a time until that situation is sweet enough for you.