Step 1: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.nStep 2: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.nStep 3: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy (about 2-3 minutes).nStep 4: Beat in the egg and vanilla extract until well combined.nStep 5: Add the pumpkin puree to the wet ingredients and mix until fully incorporated. The mixture may look a bit curdled, which is normal.nStep 6: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.nStep 7: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.nStep 8: Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set but still look slightly soft. Do not overbake for chewiness.nStep 9: Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.