Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

Cream together the softened butter and sugar until light and fluffy using an electric mixer.

Beat in the eggs one at a time, then stir in the vanilla extract.

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

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Stir in the pumpkin puree until evenly distributed.

Chill the dough for at least 30 minutes. Roll out the dough to ¼ inch thickness on a lightly floured surface. Cut out cookies using cookie cutters.

Bake for 8-10 minutes, or until edges are lightly golden brown. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.