Preheat oven to 350°F. Line baking sheets with silicone liners or parchment paper.

In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.

In the bowl of an electric mixer, beat together sugars and vegetable oil until combined.

Add egg and vanilla, then mix in pumpkin puree.

Gradually add flour mixture to the wet ingredients, mixing just until combined.

Fold in chocolate chips.

Drop dough by tablespoons onto baking sheets, spacing them about 2 inches apart.

Bake for 11 to 12 minutes until cookies are set around the edges.

Allow cookies to cool on baking sheet for a few minutes before transferring to a wire rack.

Store in an airtight container for best freshness.