Preheat oven to 350°F and prepare baking sheets with nonstick cooking spray.
In a large bowl, beat the butter until smooth. Beat in sugars a little at a time until light and fluffy. Beat in eggs one at a time, then add vanilla and pumpkin puree.
In a medium bowl, mix together flour, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Slowly beat the flour mixture into the batter. Stir in chocolate chips.
Scoop the cookie dough, about 1 tablespoon each, onto prepared baking sheets. Bake for 10-13 minutes, until cookies are just baked through. Remove and cool on a wire rack. Cookies can be stored in an air tight container up to 1 week.