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

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

Mix in the canned pumpkin puree, egg, and vanilla extract until well combined.

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

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in the chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.

Scoop tablespoon-sized portions of the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.

Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

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