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Heat oven to 305 degrees. Spray cookie sheets with nonstick spray or line them with
parchment paper.
Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little
at a time, until mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the
vanilla and pumpkin puree. In a large bowl, whish together the flour, baking soda, salt,
cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in
thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons on to the
prepared cookies sheets and bake for 15 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.
GLUTEN FREE- Use about 21/2 cups flour. Depending on what kind of flour is used.
Add 2 cups and wait a few minutes before adding any more.
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