1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
3. In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 3 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until well combined. Stir in the pumpkin puree until the mixture is smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the cookies tough.
6. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Remember, baking is an art, not a science. These cookies are forgiving, so don’t stress too much about perfection. Embrace the little imperfections—they’re what make homemade baking so special.