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

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, and salt.

In another bowl, mix the granulated sugar, light brown sugar, vegetable oil, egg, and vanilla extract until smooth.

Gently stir the canned pumpkin puree into the wet mixture until thoroughly blended.

Gradually add the dry ingredients into the wet mixture, stirring just until combined.

Fold in the semi-sweet chocolate chips until evenly distributed.

Drop rounded portions of dough onto prepared baking sheets, spacing them about 2 inches apart.

Bake for 11-13 minutes, until edges are set and centers are slightly soft.

Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Store in an airtight container or enjoy fresh.