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, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes using a hand mixer or stand mixer.

Add the canned pumpkin puree, egg, and vanilla extract to the butter mixture, and beat until well combined.

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

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

Fold in the semi-sweet chocolate chips using a spatula or wooden spoon.

Scoop the dough onto the prepared baking sheets using a tablespoon or cookie scoop, spacing them about 2 inches apart.

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the centers look slightly soft. Do not overbake to keep them soft and moist.

Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.