Preheat oven to 350 degrees. Spray 2 baking sheets lightly with nonstick cooking spray.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg. Set aside.
Using a stand mixer (or hand mixer), cream together butter and brown sugar until light and fluffy. Mix in pumpkin puree and vanilla extract. Scrape down bowl with a spatula occasionally as you go.
Add half the flour mixture and mix until mostly combined. Scrape down bowl, then add remaining flour.
When the second half of the flour is almost incorporated, mix the chocolate chips.
Drop heaping tablespoons of dough onto baking sheets, spaced about 2 inches apart.
Lightly wet hands with water, then flatten cookies to about ½-inch thick and smooth any rough edges. Top cookies with more chocolate chips, if desired.
Bake cookies until lightly browned on bottom, about 10 to 12 minutes.
Let cookies cool on baking sheet for 5 minutes, then transfer to a baking rack to cool.
Make sure to use pumpkin puree NOT pumpkin pie filling (which is already flavored and sweetened) for this recipe.Unless you're using a very large baking sheet, you will need to cook the cookies on two separate sheets. I'd recommend cooking one sheet of cookies at a time. If you do bake both pans at the same time, rotate the pans halfway through so they cook evenly. They will probably take a few extra minutes to bake, too.There is enough pumpkin puree in one 15-ounce can for two batches of cookies (you will have a little bit leftover). Feel free to double the recipe if you wish.Replace the chocolate chips with chocolate chunks, if you'd prefer.Make the recipe vegan by using a plant based butter and vegan chips.