Preheat oven to 350 F. Grease two loaf pans.

In a large bowl, beat sugar, butter, and eggs until combined.

Beat in the pumpkin.

On a low speed, mix in flour, salt, baking powder, baking soda, cloves, cinnamon, and nutmeg.

Divide and pour batter into prepared loaf pans. Bake for 50-55 minutes. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Once cool, wrap bread in wax paper and foil and chill in the freezer for at least a couple hours and up to overnight.

After bread is frozen, remove from freezer and let thaw briefly.

Cut bread loafs in halves horizontally and then, using the cookie cutter, cut out pumpkin shapes.

Decorate with cream cheese frosting and place atop candy wheels.

Beat cream cheese, butter, and vanilla together.

Mix in powdered sugar.

Place into piping bag with a round tip.

Place a piece of parchment paper onto a baking tray.

Place candy melts into a microwave safe bowl. Microwave in 30 second increments, stirring after each one.

Place melted candy melts into a piping bag with the tip cut off.

Pipe swirls to make carriage wheels onto the parchment paper.