Prep the pumpkin: Measure 1/2 cup pumpkin puree and blot it with paper towels to remove excess moisture. This step keeps the cookies soft, not cakey. Set aside.

Preheat and line: Heat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.

Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, 1 1/2 teaspoons cinnamon, ginger, nutmeg, and cloves until evenly combined.

Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar (3/4 cup), and brown sugar until light and fluffy, about 2–3 minutes. This creates air for a softer texture.

Add wet ingredients: Beat in the egg yolk and vanilla until smooth. Mix in the blotted pumpkin puree just until incorporated. The mixture may look slightly curdled—this is normal.

Combine: Add the dry ingredients to the wet and mix on low until a soft dough forms. Avoid overmixing to keep cookies tender.

Chill briefly: Cover and chill the dough for 20–30 minutes. This helps reduce spreading and makes rolling easier.

Make cinnamon sugar: In a small bowl, stir the remaining 1/2 teaspoon cinnamon into 1/4 cup granulated sugar.

Portion and roll: Scoop 1 1/2-tablespoon portions (about a small cookie scoop). Roll into balls, then coat each in cinnamon sugar. Place on prepared sheets, spacing about 2 inches apart.

Bake: Bake 10–12 minutes, until edges are set and the tops look slightly puffy and matte. Do not overbake—centers should still look soft.

Cool: Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They’ll finish setting as they cool.

Optional finish: For extra sparkle, lightly sprinkle with more cinnamon sugar while still warm.