Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy.
Beat in the egg and vanilla extract until well combined. Add the pumpkin puree and mix until everything is smooth and combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Do not overmix.
Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers should still look soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.