Preheat your oven to 350°F and prepare your baking sheets with parchment paper.
Grab a large mixing bowl, and add in the softened butter, granulated sugar, and brown sugar. Cream together with a handheld or stand mixer until light and fluffy.
Add in the pumpkin puree, the large egg, and vanilla extract and mix until well combined.
Grab a separate medium/large mixing bowl and add in the dry ingredients, including flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Whisk to combine.
Carefully add the dry ingredients to the wet ingredients. Mix until combined.
Slowly fold in the chocolate chips by using a spatula until they are evenly distributed in the cookie dough.
Use a cookie dough scoop or large spoon to add rounded balls of dough (roughly tablespoon sized) to the prepared baking sheets. Space them roughly 2 inches apart.
Bake @ 350°F for 10-12 minutes, or until the edges are golden brown.
Carefully remove the baking sheet from the oven and allow the cookies to cool for 5-10 minutes, then enjoy your cookies!