Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the canned pumpkin, egg, and vanilla extract until well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough.

Gently fold in the semisweet chocolate chips. If desired, add chopped nuts and raisins or dried cranberries for extra texture and flavor.

Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.

Bake in the preheated oven for approximately 12-15 minutes, or until the cookies are lightly golden and the edges are set.

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Once the pumpkin chocolate chip cookies have cooled, serve and enjoy! They're best when eaten on the same day, but they can be stored in an airtight container for a few days.