In a medium bowl, whisk together the flour, cinnamon, leavenings, salt, nutmeg, cloves and white pepper.
In a large bowl, combine the oil, sugars, and vanilla and whisk to combine. Add the eggs, yolk, and pumpkin, and whisk again. Add the dry ingredients and gently fold them into the wet, mixing just until the dry disappears. Cover the bowl with plastic wrap and place in the fridge for about an hour.
Preheat the oven to 350-degrees. Line two baking sheets with parchment (or silicon baking mats). Using a small 1 1/2 tablespoon cookie scoop or measuring spoons, scoop the batter on to the pans.
Bake for about 10 to 12 minutes, rotating the pan at the halfway point. The pies are done when the tops are firm and dry to the touch, cakey, and lightly pressing with your finger does not leave an indent. Do not over bake. Let the pies cool on the pans while you make the filling.