Instructions

• 1 Preheat oven to 350°F and line two baking sheets with parchment paper. Set aside.
• 2 In a medium mixing bowl whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and cloves for 20 seconds. Set aside.
• 3 In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, granulated sugar and brown sugar until well combined.
• 4 Mix in egg, then blend in pumpkin and vanilla extract. Add in flour mixture and mix just until combined.
• 5 Scoop dough out using a cookie scoop (filling it just slightly heaping). Drop onto prepared baking sheet spacing cookies 2-inches apart.
• 6 Bake one sheet at a time until cookies are set, about 13 - 15 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.
• 7 Once cool, frost cookies with cream cheese frosting (optional). Store in an airtight container in a single layer in refrigerator. Bring to room temperature before serving.