Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking. In a large mixing bowl, sift together the flour, cinnamon, ginger, nutmeg, cloves, and baking soda to ensure even distribution of spices.
In a separate bowl, beat the softened butter and sugar together until the mixture is light and fluffy, hearing a gentle whine from the mixer and watching the color deepen slightly.
Add the eggs one at a time, mixing well after each addition, until the mixture is smooth and slightly increased in volume. Then, stir in the pumpkin puree until combined and uniform.
Gradually fold the dry ingredients into the wet mixture, mixing just until the flour is incorporated and the batter is thick but scoopable.
Using a spoon or cookie scoop, portion the dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges are golden brown and the centers are set. The cookies should feel firm to the touch but still soft inside.
While the cookies are baking, pulse the chopped almonds in a food processor until coarsely ground or chop with a knife until finely chopped for a more uniform crunch.
Once baked, remove the cookies from the oven and carefully transfer them to a cooling rack. Let them cool for at least 10 minutes to firm up before handling.
Arrange the cooled cookies on a plate and press the top gently into the chopped almonds, coating the surface with crunchy nut pieces for added texture and flavor.
Optionally, drizzle with a simple icing or dust lightly with cinnamon for a festive finish. Serve at room temperature and enjoy the tender pumpkin cookie with an almond crunch in every bite.
