Whisk the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a medium bowl. Mix the coating sugar and cinnamon in a shallow bowl. Line both pans with parchment.

Brown the butter in the saucepan over medium heat, swirling, for 5 to 7 minutes, until it foams, goes quiet, and turns amber with brown specks.

Pour the butter and specks into a large bowl and cool 10 minutes, until warm but not hot.

Whisk in both sugars for 30 seconds, until glossy like wet sand.

Whisk in the pumpkin, yolk, and vanilla for 30 seconds, until an even caramel orange with no yellow streaks.

Fold in the flour mixture just until no dry pockets remain and the dough looks like thick frosting.

Cover and refrigerate 30 minutes, until a scoop holds its shape. Preheat the oven to 350°F with a rack in the middle during the last 15 minutes.

Roll 2-tablespoon portions into balls, coat fully in cinnamon sugar, and set 12 on each pan, 2 inches apart.

Bake one pan at a time at 350°F for 10 to 12 minutes, until the edges are set, the tops are cracked, and the centers still look soft. Chill the second pan while the first bakes.

Cool on the pan 5 minutes, then on a wire rack 15 minutes, until a cookie lifts without bending. Repeat with the second pan.