Preheat the oven to 300°. Line a baking sheet with parchment paper or a silicone baking mat.
In a mixing bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, salt, and cloves.
In a large mixing bowl, beat the eggs, pumpkin puree, and sugar together until well mixed.
Add the dry to the wet and fold gently to combine.
Spoon the batter into one long log down the center of the parchment. Bake for 50 minutes.
Remove the pan from the oven. Leave the oven on. Wait 5-10 minutes, then slice the large cookie log on the bias into ½-inch slices.
Place the slices on cookie sheets and bake for 25 minutes. You may need a second tray. Turn cookie slices over and bake another 25 minutes. Cool on a rack.
Store the cooled cookies in an airtight container. For longer storage, store them in the freezer.
Notes
Store the cooled cookies in an airtight container for about 2 weeks. If you store them in a tin it will help keep them crispy!
For longer storage, store them in the freezer. They will keep frozen for up to 3 months.
Nutritional values are approximate and based on 1 cookie.