Preheat your oven to 350°F (175°C). 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.

Add the pumpkin puree, egg, and vanilla extract to the butter-sugar mixture. Beat until well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, 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 in the dough.

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

Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are set and the tops look slightly puffy. Avoid overbaking for a soft texture.

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