First, preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.

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

Then, add the pumpkin purée, egg, and vanilla extract to the mixing bowl. Mix until well combined.

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

Gradually add the dry ingredients to the wet ingredients. Mix until just combined.

Drop spoonfuls of cookie dough onto the lined baking sheet. Leave 3 inches between each cookie.

Bake in the preheated oven for 10 to 12 minutes, until the edges are lightly golden. The centers may look soft, but they will firm up slightly as they cool.

Finally, remove the cookies from the oven. Cool on the pan for 5 minutes. Then, transfer to a wire rack to finish cooling.