Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Mix in pumpkin puree and vanilla extract until combined.
In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
Gradually add dry ingredients to the wet mixture, stirring until a soft dough forms.
In a small bowl, combine sugar and cinnamon for rolling.
Scoop tablespoon-sized portions of dough and roll into balls, then coat each in the cinnamon sugar mixture.
Place on prepared baking sheets about 2 inches apart.
Bake for 10–12 minutes, or until the tops are set and slightly cracked.
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
