Step 1:
Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper.

Step 2:
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set this dry mixture aside for later.

Step 3:
In a large mixing bowl, using an electric mixer, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. Add in the canned pumpkin puree and mix until fully combined.

Step 4:
Beat in the egg and vanilla extract, ensuring everything is well incorporated. The mixture may appear a bit curdled due to the pumpkin, but that’s perfectly normal.

Step 5:
Gradually add the dry flour mixture to the wet ingredients. Mix on low speed until just combined. Do not overmix, as you want the cookies to remain soft.

Step 6:
Using a cookie scoop or tablespoon, scoop the dough and roll each piece into a ball. Roll the dough balls in the ¼ cup of sugar before placing them onto the prepared baking sheets. Leave at least 2 inches of space between each cookie to allow for spreading.

Step 7:
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies should be soft in the center.

Step 8:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.