Preheat your oven to 350°F (175°C) and line baking sheets with silicone mats or parchment paper.

In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until well combined.

In another bowl, blend granulated sugar, brown sugar, vegetable oil, egg, vanilla, and pumpkin puree until smooth.

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

Fold in the chocolate chips with a spatula or wooden spoon.

Scoop rounded spoonfuls of dough onto prepared baking sheets, leaving space between each cookie.

Bake for 11-13 minutes until nearly set but still soft in the center.

Cool on trays for 5 minutes, then transfer to a wire rack to cool completely.