Preheat oven to 400℉.

Using 1 tablespoon softened butter, spread butter evenly all over insides of ramekins. Smooth out any clumps or excess butter.

Pour sugar into one ramekin and roll along the bottom and sides of ramekin to coat and then pour into next ramekin and repeat until all ramekins are coated with the butter and sugar.

Add remaining butter from previous step + other tablespoon to a small saucepan on low heat. Once melted add flour one to two teaspoons at a time and whisk until incorporated and then add more.

When mixture is well incorporated add milk slowly and whisk continuously. Increase heat to medium-low. Mixture will begin to thicken looking like melted ice cream and then melted white chocolate. Once it looks like melted white chocolate remove from heat.

Transfer to a mixing bowl. Add pumpkin puree, cinnamon, cloves, nutmeg, and salt. Combine well with a rubber spatula. Add egg yolks and vanilla extract and mix thoroughly until yolks are incorporated.

In a separate bowl of a stand-up mixer with beater attachment, add egg whites. Beat on medium speed until foamy. Add 1/8 cup sugar to bowl and continue to beat on medium-high speed until foamy egg whites begin to thicken and then add remaining sugar. Continue to beat until soft peaks form that hold their shape and are glossy.

Add half of meringue mixture to pumpkin mix and fold in evenly. Add remaining meringue and again fold in evenly. Don't be afraid to "squish" the meringue a little. Better to get it all mixed evenly.

Add batter to each individual ramekin leaving a little room on top.

Bake for 16-20 minutes or until tops are golden brown and don't look wet on top. Be sure not to open oven door until almost done. Soufflés will likely almost double in size.

Top soufflés with a little powdered sugar or whipped cream.

Serve immediately.