Whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
1¼ cups all-purpose flour, ¼ teaspoon baking powder, ¼ teaspoon kosher salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves
Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for three minutes. Scrape down the sides.
½ cup unsalted butter, ¾ cup granulated sugar
Add the egg yolk and vanilla and beat for one minute. Scrape down the sides again, then add the pumpkin puree and beat on low until combined.
1 egg yolk, 1 teaspoon vanilla paste or extract, ¼ cup pumpkin puree
Add in the flour mixture and mix on low until just combined and scrape down the sides to incorporate any leftover flour.
Place a piece of plastic wrap directly onto the dough and refrigerate for at least one hour.
Preheat the oven to 350℉/180℃ and line two large baking sheets with parchment paper.
Scoop 1-inch balls of dough, roll them between your hands, then roll them through the mixture of sugar and cinnamon.
¼ cup granulated sugar, ½ teaspoon ground cinnamon
Place them evenly apart on the prepared baking sheet, then flatten slightly with the bottom of a drinking glass.
Bake for 8 minutes, then allow them to cool on the pan for two minutes before transferring to a wire rack to finish cooling completely.