Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1/2 cup canned pumpkin puree
Additional granulated sugar, for rolling
Directions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
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.
Mix in the pumpkin puree until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Scoop tablespoon-sized portions of dough and roll them into balls.
Roll each ball in granulated sugar to coat, then place on the prepared baking sheet about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set but the centers remain soft.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.