Step 1: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper to prevent the pumpkin orange zest cookies from sticking.
Step 2: Using paper towels, blot the 1/2 cup of pumpkin puree until it is thick and much of the water has been absorbed; this is the key to chewy pumpkin orange zest cookies.
Step 3: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Step 4: Beat in the blotted pumpkin, egg, vanilla extract, and fresh orange zest until well combined and smooth.
Step 5: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to ensure your pumpkin orange zest cookies remain tender.
Step 7: Chill the dough in the refrigerator for 30 minutes to enhance the flavor and texture of the pumpkin orange zest cookies.
Step 8: Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 9: Bake for 10-12 minutes or until the edges of the pumpkin orange zest cookies are lightly golden but the centers are still soft.
Step 10: Allow the pumpkin orange zest cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.