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

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

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

Add the pumpkin puree and mix until well combined.

In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

In a shallow dish, combine the ½ cup granulated sugar and 2 tablespoons cinnamon. Roll the dough into 1-inch balls. Roll each ball in the cinnamon sugar mixture until well coated.

Place the balls onto the prepared baking sheets, leaving some space between each cookie. Bake for 10-12 minutes, or until the edges are lightly golden brown.

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.