Preheat your oven to 350°F (175°C). Spray a baking sheet with nonstick cooking spray or line it with a silicone baking mat to prevent the cookies from sticking. Set the prepared sheet aside until you're ready to scoop the dough.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ground nutmeg, and ground cloves. This ensures an even distribution of leaveners and spices throughout the dough. Set the dry mixture aside.

In a large bowl, beat the eggs and sugar with an electric mixer (use the paddle attachment if available) or hand beaters until the mixture is smooth and lightened in color, about 1 minute. Be sure to stop the mixer and scrape down the sides of the bowl as needed. On low speed, blend in the vegetable oil, canned pumpkin, and vanilla extract until just combined.

Add the dry ingredients from Step 2 to the wet ingredients from Step 3. Mix until everything is just incorporated and no streaks of flour remain. Stir in the chocolate chips by hand or with the mixer on low. I like to gently fold in the chips to make sure they’re spread evenly throughout the dough.

Using a scoop or tablespoon, portion the dough into 2-inch sized balls and arrange them on the prepared baking sheet about 2 inches apart. Bake in the preheated oven for 11-13 minutes, or until the cookies are puffed and set. Let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely. For the best texture, I prefer letting the cookies cool fully before enjoying them.