Preheat oven to 350°F. Line baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.

Mix in egg and vanilla, then blend in pumpkin.

Gradually add dry ingredients to wet ingredients, mixing just until combined.

Scoop dough using a 1.5 Tbsp cookie scoop, spacing cookies 2 inches apart on prepared baking sheets.

Bake for 13-15 minutes or until cookies are set. Cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Frost cooled cookies with cream cheese frosting. Store in an airtight container.