1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

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

3. In a separate bowl beat softened butter with brown sugar and granulated sugar until light and fluffy, about 2–3 minutes.

4. Mix in pumpkin puree, egg, and vanilla extract until smooth.

5. Gradually add dry ingredients to wet mixture, stirring until just combined without overmixing.

6. Fold in white chocolate chips or pecans if desired.

7. Use a cookie scoop to drop dough 2 inches apart on prepared sheets and flatten slightly.

8. Bake for 12 minutes or until edges are set and centers remain soft.

9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack.

10. Store cooled cookies in an airtight container for up to five days or freeze for up to three months.