📖 Instructions

1. Preheat your oven to 350°F (175°C). This is crucial for even baking!
2. Line your baking sheets with parchment paper. This prevents sticking and makes cleanup super easy!
3. In a large mixing bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy. Don't rush this step – it's key to fluffy cookies!
4. Beat in 2 large eggs one at a time, then stir in 1 teaspoon of vanilla extract. Make sure everything is well combined!
5. In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, and 1/2 teaspoon salt. This ensures all the spices are evenly distributed.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay!
7. Stir in 1 (15 ounce) can of pumpkin puree. Make sure to use pure pumpkin puree, not pumpkin pie filling!
8. Roll the dough into 1-inch balls and place them about 2 inches apart on the prepared baking sheets.
9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Keep an eye on them; ovens vary!
10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Patience is key here! Burning your tongue on a hot cookie isn't fun.
11. Once cooled, dust with powdered sugar (optional, but highly recommended!). This adds a beautiful touch and a little extra sweetness!