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

In a large mixing bowl, whisk together the melted butter, light brown sugar, and granulated sugar until smooth and well combined.

Add the vanilla extract and pumpkin puree to the butter-sugar mixture. Whisk until fully incorporated.

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

Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon. Mix just until combined; do not overmix.

If using chocolate chips or nuts, gently fold them into the dough at this point.

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This helps the cookies maintain their chewy texture.

Once chilled, scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly underbaked. Do not overbake; the cookies will continue to firm up as they cool.

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