Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.

Mix in the pumpkin puree and vanilla extract until fully incorporated.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Fold in the semi-sweet chocolate chips until evenly distributed.

Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are set but the centers still look slightly underbaked.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.