In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.

In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Beat until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. Stir in the finely chopped pecans.

Divide the dough into two portions, flatten into discs, and wrap in plastic wrap. Refrigerate for at least 1 hour or until firm.

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

Roll out one portion of the chilled dough on a lightly floured surface to about 1/4-inch thickness. Use fall-themed cookie cutters (leaves, pumpkins, acorns, etc.) to cut out shapes.

Place the cut-out cookies on the prepared baking sheets, spaced about 1 inch apart.

Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

If desired, decorate the cookies with royal icing and food coloring to create fall-inspired designs. Allow the icing to dry completely before serving or packaging.