Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer.

Beat in eggs one at a time, then stir in the vanilla extract.

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

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Stir in the pumpkin puree and chocolate chips.

Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.

Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.