Arrange oven racks in upper and middle thirds and preheat the oven to 350 degrees F.

Line two baking sheets with Silpat silicone baking mats or parchment paper.

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.

In the bowl of an electric mixer, add the butter, granulated sugar and light brown sugar. Beat for a few minutes until light and fluffy.

Scrape down the bowl, then beat in the eggs one at a time. Stir in the vanilla and pumpkin purée.

Scrape down the bowl, then mix in the flour mixture on low speed.

Scoop the dough onto the prepared baking sheets with a cookie scoop.

Sprinkle cookies evenly with turbinado sugar and bake until puffed and slightly browned around the edges, about 20 minutes. Rotate the pans midway through.

Remove the pans from the oven and let the cookies rest for a few minutes on the baking sheets.

Transfer the cookies with a spatula to a wire rack to cool. These cookies taste best when eaten fresh on the day they are baked.