In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. 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, mix in the pumpkin puree until smooth.

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.

Cover the dough with plastic wrap and refrigerate for at least 1 hour to firm up.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a small bowl, combine the 1/4 cup granulated sugar and 1 teaspoon ground cinnamon for rolling.

Scoop out tablespoon-sized portions of dough and roll them into balls.

Roll each ball in the cinnamon-sugar mixture to coat. Place them on the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.