Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy.
Mix in the vanilla extract, pumpkin puree, and eggs until combined.
In another bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Drop spoonfuls of the dough onto the prepared baking sheets, leaving about 2 inches between them.
Bake for 10 to 12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Variations & Tips
For a twist, you can add 1 cup of semi-sweet chocolate chips or white chocolate chips for a sweeter treat. If you’re feeling adventurous, try adding 1/2 cup of chopped nuts such as pecans or walnuts for some extra crunch. For a healthier option, substitute half of the all-purpose flour with whole wheat flour and reduce the sugar by a quarter. Adjust the spices to suit your taste—some people love a little more nutmeg or ginger!
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