You may want to ease back on the spices a bit. Cloves are particularly strong, especially if you are using ground cloves. When making a large pot of soup (3-4 gallons) that calls for them, I only use 2 or 3 whole ones which is more than enough to make their flavor pronounced. I wouldn't use more than a couple whole ones (or 1/8 - 1/4 tsp ground) in your pumpkin ale and add all the spices at the 10 minute mark to avoid any astringency in the wort. Taste it at flame out and if it isn't strong enough just stir in a bit more, cover and wait 10 minutes, then try it again. Spices are easy to add but impossible to remove once they're in there. No sense in making 5 gallons of spiced ham if you don't have to
As for the cinnamon extract you may want to add that when you are ready to bottle, adding 1tsp at a time and stirring it in gently until you like what you taste.
The beer sounds good, though, so definitely post an update as to how it turned out!