Combine flour, baking soda, cinnamon, ground cloves, ground ginger and salt in a large bowl and set aside.
In another bowl, mix cinnamon sugar and set aside for later use.
In the bowl of your stand mixer, add pumpkin, sugars and butter. Beat with paddle attachment until smooth. Add egg and vanilla extract and mix until just combined.
Add flour mixture to the wet ingredients and mix until flour is well incorporated.
Cover bowl with plastic wrap and place in the fridge to chill dough for 30 minutes.
While the dough is chilling, preheat oven to 375 degrees.
Line a baking sheet with parchment paper. Roll tablespoons of dough into a smooth ball and then into the cinnamon sugar mixture then transfer to the baking sheet.
Bake cookies for 9-11 minutes until fluffy and a toothpick runs through the cookie and comes out clean. When done, transfer cookies to a cooling rack.