Place the pumpkin chunks in a pot, cover with water, and add a pinch of salt. Bring to a boil over medium-high heat and cook for 15 to 20 minutes, until fork-tender.

Drain the pumpkin in a colander and let it sit for about 30 minutes to release as much water as possible, pressing gently with the back of a spoon. Transfer to a large bowl and mash until mostly smooth.

In a separate bowl, whisk together the flour, salt, cinnamon, cloves, and sugar.

Add the beaten egg and vanilla to the mashed pumpkin, then stir in the flour mixture until you have a thick batter that holds its shape on a spoon. If it's loose, add more flour 1 tablespoon at a time. Taste and add a little more sugar if needed.

Heat about 1 inch of oil in a deep skillet or heavy pot over medium-high heat to 350°F to 375°F.

Working in batches of 3 or 4, drop heaping tablespoons of batter into the hot oil and flatten slightly with the back of the spoon. Fry for 2 to 3 minutes per side, until golden brown on both sides and tender in the center.

Transfer the patties to a paper-towel-lined plate to drain. Dust with powdered sugar if you like and serve warm.