Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

Cream together the softened butter and sugar until light and fluffy using an electric mixer.

Beat in the eggs one at a time, then stir in the vanilla extract.

Stir in the pumpkin puree until well combined.

In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.

Bake for 9-11 minutes, or until the edges are lightly golden brown.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Once the cookies are completely cool, frost them with your favorite icing.