Preheat the oven to 350°F. Line a cookie sheet with parchment paper and lightly spray with baking spray. Set aside. 

In the bowl of a stand mixer, fitted with a paddle attachment, combine butter, brown sugar, sugar and shortening. Beat on a medium-high speed until smooth. 

Add eggs and mix until just combined. Add pumpkin, maple syrup and vanilla and mix until incorporated.

In a separate large mixing bowl, combine the flour, cinnamon, salt, baking soda, nutmeg, cloves and baking powder. Add the flour mixture to the stand mixer and mix until just combined. 

In a separate small mixing bowl, combine sugar and cinnamon. Scoop about 2 tablespoons of dough and roll into a ball, then roll it in the sugar/cinnamon mixture. Repeat with the remaining dough.

Place 6 cookie dough balls into the prepared baking sheet, spacing them about 1” apart. Place into the preheated oven on the center rack and bake for 12 minutes, until the edges just start to set. 

Once baked, remove from the oven and let them sit on the cookie sheet for a few minutes to allow them to firm up, then transfer them to a wire cooling rack to let cool completely. Repeat the baking process with the remaining cookie dough.