• PREHEAT the oven to 400°F (200℃). Line a baking sheet with parchment paper.
• SIFT the all-purpose flour 1 to 2 times.
• MEASURE the flour on a digital kitchen scale (recommended) or by spooning flour into a measuring cup and leveling it with the back of a knife. Place the flour in a large mixing bowl.
• WHISK the baking powder, baking soda, and salt into the flour.
• In a separate bowl, CREAM 200 grams (1 cup) of granulated sugar, the brown sugar, and the butter together with an electric mixer on high for 1½ to 3 minutes, or until the texture progresses from sandy to creamy. 

  Please note: The butter should be about 65°F (18℃). Colder butter could prevent cookie from spreading enough as it cooks.

  Warmer butter will cause the cookie to spread too much when baking and may create a more crispy cookie. If the butter gets too warm, refrigerate for a few minutes before creaming it.
• PRESS the pumpkin puree between two paper towels to remove excess moisture.

  Lay a paper towel on a plate. Spoon puree on top. Then lay another paper towel on top of the puree. Press and squeeze the liquid out.

  When the paper towels get soaked, replace them with dry ones. Repeat again if necessary until the puree holds together in a ball.
• BLEND the pumpkin puree, egg, and vanilla into the creamed sugar and mix on medium speed for 30 seconds.

  Please note: Take the egg straight from the refrigerator.
• MIX the flour mixture into the wet ingredients. Use an electric mixer on low and mix until the flour is incorporated. Use a spatula to turn the dough from the bottom of the bowl to ensure all the flour is incorporated.
• STIR the cinnamon, cloves, nutmeg, and ginger with 3 tablespoons of sugar in a small, shallow bowl until well blended.
• SCOOP the cookie dough with a 2 tablespoon muffin scoop.
• ROLL the cookie dough ball in the cinnamon spice sugar mixture until it is completely coated.
• PLACE the cookie dough ball on the lined cookie sheet.
• REPEAT rolling the cookie dough balls and place them all on the baking sheet about 3 inches apart.
• BAKE for 8 to 10 minutes. Optional: Rotate the cookie sheet in the oven so the cookies after 7 or 8 minutes if your oven heats unevenly. The cookies are done when the edges are set, and the middles look barely done (not doughy).
• REMOVE the cookies from the oven and cool on the baking sheet for 5 minutes.
• TRANSFER the cookies to a cooling rack and allow them to cool completely, about 45 minutes.
• REST the cookies in an airtight container for a couple of hours before eating for best texture and flavor. The resting period allows the flavors to meld and the cookies to achieve the best soft, gooey, chewy texture. (See Note #1.)

Freeze (See Note #2.)

• COOL the cookies completely.
• STACK the cookies 4 or 5 cookies high.
• DOUBLE WRAP the stacked cookies with plastic wrap, ensuring that the cookie is completely covered.
• PLACE the wrapped cookies in an airtight container.
• FREEZE the cookies at least 24 hours.
• REMOVE the cookies from the freezer at least an hour before eating them.
• BRING the cookies to room temperature.
• UNWRAP the cookies and place on a serving plate.
• EAT AND ENJOY!