Heat oven to 350°. Prepare two cookie sheets by lining with parchemnt paper, silpat liner, or spray with cooking spray.
In a large bowl, combine the pure pumpkin, granulated sugar, brown sugar, oil, egg, and vanilla extract. Mix with a wire whisk until completely combined and smooth. You can also use a hand mixer to beat it as well.
In a small bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, salt, ginger, and cloves. Stir together with a whisk and add into the pumpkin mixture. Use a spatula or wooden spoon to mix everything together until no flour streaks remain.
Add in 1 ½ cups of the milk chocolate chips and stir to combine.
Scoop out ¼ - ⅓ cup of dough and place 6 dough balls onto each cookie sheet. I use a large cookie scoop or you can use a measuring cup or a large spoon. I love using the large cookie scoop because it gets the dough into a nice round ball. I will link to it below.
Gently press several milk chooclate chips onto the tops of each cookie dough ball before baking.
Cook for 10-14 minutes. Make sure the tops of the cookies do not look wet and raw still. The cookies should look cooked and puffy. Let cool on cookie sheet for about 10 minutes and then remove to a cooling rack to cool completly.
Store cookies in a Ziploc bag on the coounter top. They get better and better (and softer!) the longer they sit in the bag at room temperature.