Pumpkin Sugar Cookies

Preheat oven to 350°F. Whisk flour, cinnamon, ginger, nutmeg, baking soda, salt, and cloves in a large bowl.

Using an electric mixer, beat the butter, granulated and brown sugars together until smooth. Add the pumpkin and beat to combine. Add egg yolks and vanilla and beat until light and fluffy, about 2 minutes.

Reduce mixer speed to low and gradually add flour mixture and mix until evenly incorporated. Shape into a disk, wrap in plastic, and refrigerate until firm, at least 1 hour.

On a floured surface, roll the dough to a ¼-inch thick. Using a pumpkin-shaped cookie cutter, cut into shapes and transfer to a parchment lined baking sheet, spacing them 1½ inches apart. Freeze until firm, about 15 minutes.

Bake until just beginning to brown at the edges, 10 to 12 minutes. Let cool slightly on baking sheets, then transfer to wire racks to cool completely.

Using an electric mixer, beat egg whites and confectioners sugar on low speed until smooth and shiny. Divide icing into 2 or three bowls and tint with green or orange food coloring as desired. Transfer icing into a piping bag or a resealable plastic bag (snip the corner just before decorating). Decorate cookies as desired.