Beat softened butter, sugar, and light brown sugar in a large mixing bowl on medium speed until fluffy, about 2-3 minutes.
Mix in egg, pure pumpkin puree, and vanilla extract until smooth, scraping the bowl with a rubber spatula.
In a separate medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and ground cloves.
Slowly add dry ingredients to the wet ingredients and mix until just combined to protect the chewy texture. Do not overmix.
Cover with plastic wrap and chill for at least 30 minutes to help reduce excess moisture and prevent spreading.
Set oven to 350°F and line prepared baking sheets with parchment paper for easy cleanup and to prevent cookies from sticking.
In a small bowl, mix 1/3 cup sugar and 1 teaspoon cinnamon.
Use a cookie scoop to form cookie dough balls, then roll each ball in the cinnamon sugar mixture.
Arrange dough on the cookie sheet, two inches apart, and bake for 10 to 12 minutes until edges look set but centers remain soft.
Let baked cookies cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container.