For the recipe’s target of 22 IBUs it looks like the hops would need to be added at around 20 minutes for a full boil. For the 3 gal boil suggested in the extract recipe you would need to add the hops at 30 minutes to get the same bitterness. I would add the spices closer to the end, boiling that long will drive off the subtler aromatics.
Boiling enhances maillard reactions (darkens the wort and increases "malty" flavors). It also encourages protein coagulation (I generally boil 15 minutes before adding hops to get this over with, but it isn't a big deal with extract since the hot break happens during production). In all-grain batches that reduction in volume is one key to getting good efficiency (since you can run more sparge water through the grain). So to answer your question, with extract there isn't much reason to boil without the hops, for all-grain there is.