Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large bowl, use an electric mixer or whisk to cream together the softened butter and brown sugar until the mixture is light and fluffy, about 3 minutes. Your kitchen will fill with a warm, caramel aroma.
Add the large egg and vanilla extract to the bowl, mixing until well incorporated. The mixture should look smooth and slightly glossy.
In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, and cloves, ensuring all spices are evenly distributed. This dry mixture will be the flavor backbone of your cookies.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix to keep the cookies tender.
Stir in the pumpkin puree and quick oats until evenly distributed through the dough. The dough will be moist and slightly sticky, with a cozy orange hue from the pumpkin.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown and the centers look just set. The cookies will emit a warm, spicy aroma as they bake.
Remove the baking sheet from the oven and let the cookies cool on it for about 5 minutes; they will be soft and slightly puffy at first.
Transfer the cookies to a cooling rack to cool completely. Expect a tender, chewy texture with a fragrant spice aroma that makes your home feel cozy.
Once cooled, enjoy these warm, comforting pumpkin spice cookies with a cup of tea or coffee, or pack them into a jar for later.
