Pumpkin Spice Cookies

Instructions

1. Prepare the dry ingredients
   In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt until well combined. Set aside.
2. Cream the butter and sugars
   In a large bowl, using an electric mixer, beat the softened butter with the granulated sugar and brown sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
3. Add the wet ingredients
   Beat in the pumpkin puree, egg, and vanilla extract until well combined. The mixture might look slightly curdled, but that's normal.
4. Combine dry and wet mixtures
   Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix. The dough will be soft and somewhat sticky.
5. Chill the dough
   Cover the dough with plastic wrap and refrigerate for at least 30 minutes or up to overnight. This helps the flavors meld and makes the dough easier to handle.
6. Prepare for baking
   Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. If using, place the turbinado sugar in a small bowl for rolling.
7. Shape and bake
   Using a cookie scoop or tablespoon, form the dough into 1 1/2-inch balls. If desired, roll each ball in turbinado sugar for extra crunch and sparkle. Place on the prepared baking sheets about 2 inches apart. Slightly flatten each cookie with the bottom of a glass.
8. Finish baking and cool
   Bake for 10-12 minutes, until the edges are set but the centers still look soft. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.