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Using a mixer, beat the butter until smooth.
Beat in the white and brown sugars, a little at
a time, until the 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,
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 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.
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