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Preheat oven to 350F. Line two baking sheets with parchment paper.
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In a mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, ginger, and cloves. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, beat brown sugar and vegetable oil until combined. Add pumpkin puree, eggs, and vanilla and mix well. Add in flour mixture and beat until just combined.
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Drop heaping tablespoonfuls onto the prepared baking sheets, about an inch apart. Bake until cookies start to crack on top and a toothpick inserted into the center comes out clean, about 15 minutes. Cool on a wire rack before filling.