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

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

Add the pumpkin puree and vanilla extract to the butter mixture and mix until well combined.

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 mixture, stirring until just combined. Do not overmix.

If desired, fold in the semisweet chocolate chips.

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

Bake in the preheated oven for 12-14 minutes, or until the edges are set but the centers remain soft.

Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.