Heat the oven to 350 degrees F. Spray cookie sheet with nonstick spray or line them with parchment paper.
Using mixer, beat the butter until smooth.
Beat in white and brown sugars, a little at a time, until mixture is light and fluffy.
Beat in eggs 1 at a time, then mix in the vanilla and pumpkin puree.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Slowly beat the flour mixture into the batter in thirds.
Stir in the chocolate chips.
Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes, or until the cookies are browned around the edges.
Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.
- 1.0c Unsalted butter
- 1.0c White sugar
- 1.0c Brown sugar
- 2.0 Large eggs
- 1.0tsp Vanilla extract
- 1.0c Canned pumpkin puree
- 3.0c All-purpose flour
- 2.0tsp Baking soda
- 1/2tsp Salt
- 1.0tsp Ground cinnamon
- 1/2tsp Ground ginger
- 1/4tsp Ground nutmeg
- 1/4tsp Ground cloves
- 2.0c Milk chocolate chips