Preheat oven to 375°F. Line rimless baking sheets with parchment paper.

In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.

In a separate bowl, whisk together the pumpkin puree, brown sugar, oil, egg, and vanilla extract.

Scrape the wet mixture into the dry ingredients using a rubber spatula. Gently fold until mostly combined. When a few floury streaks remain, fold in the chocolate chips.

Drop batter by heaping tablespoonfuls (about 2 tbsp per cookie) onto the prepared baking sheets, spacing them 1 inch apart. Use dampened hands to smooth and flatten the balls slightly.

Bake for 8-10 minutes, until the cookies are slightly springy to the touch.

If desired, use an overturned glass to gently reshape the cookies into perfect circles right after they come out of the oven. Press the middle slightly with your finger if you prefer a flatter cookie.