Let's Begin!

• Arrange oven racks in upper and middle thirds and preheat oven to 350°F. Line two baking sheets with parchment paper. Set aside.
• In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
• In the bowl of an electric mixer, beat the butter with the granulated sugar and brown sugar until light and fluffy. Scrape down the bowl, then beat in the eggs one at a time.
• Beat in the vanilla and pumpkin puree. Scrape down the bowl, then mix in the flour mixture on low speed. Scoop the dough by heaping tablespoons onto the prepared baking sheets.
• Sprinkle cookies evenly with turbinado sugar and bake for 18 to 20 minutes, rotating pans midway through, until puffed and slightly browned around the edges.
• Remove from the oven and let rest for a few minutes on the baking sheets, then transfer with a spatula to a wire rack.
• Serve warm or at room temperature and enjoy with family and friends!