Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl using a hand-held mixer or a stand mixer with paddle attachment, beat the butter with the granulated sugar and brown sugar until blended. Beat in the pumpkin puree, egg, and vanilla until smooth.
In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt.
Add the wet ingredients to the dry ingredients. Mix together with a large spoon or rubber spatula until combined.
Drop the dough by heaping tablespoonfuls onto the prepared baking sheets. Slightly flatten each one as the cookies will not spread very much in the oven.
To make the cinnamon sugar topping, combine the granulated sugar and cinnamon in a small bowl. Sprinkle the mixture evenly over the cookies.
Bake for 12 minutes until puffed and lightly browned around the edges. Allow cookies to slightly cool before serving.