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, granulated sugar, and brown sugar until smooth.

Add the pumpkin puree, egg, and vanilla extract to the sugar mixture and whisk until fully combined.

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

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

Fold in the rolled oats and, if desired, the chocolate chips or raisins.

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

Gently flatten the tops of the cookies slightly with the back of a spoon or your fingers.

Bake in the preheated oven for 12-14 minutes, or until the edges are set and the cookies 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.