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Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
In the bowl of a stand mixer, beat butter, brown sugar and cane sugar until well combined, light and fluffy.
Add pumpkin and vanilla, and mix to combine. Scrape down the sides as needed.
In a small bowl, whisk together flour, baking soda, salt, cinnamon, ground cloves and nutmeg. (I like to use a pastry cutter but a whisk or fork work fine too). Add dry ingredients to wet ingredients and combine, starting with the mixer on low speed combine. Once combined, you can increase mixer speed to combine well, scraping down the sides as needed. Batter will be smooth.
Add chocolate chips and mix on low for just 10 seconds to combine.
Using a tablespoon measuring spoon, drop batter onto prepared baking sheets 2 tablespoons at a time. Flatten a little for chunkier cookies (these cookies will not spread much when baking). OR using your hand or the back of a spoon flatten cookies and form batter into large 3.5- 4 inch circles (again batter will not rise or flatten much).
Bake for 11-13 minutes, or until golden and slightly browning on top.
Let cool and set for 10 minutes, then enjoy!