Whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a medium bowl; then set aside.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined, then stir in the pumpkin puree.

Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined; be careful not to overmix the dough.

Drop rounded tablespoons of dough onto baking sheets lined with parchment paper, ensuring space between each cookie.

Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are set and the centers are lightly puffed.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.