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 sticking. Set the prepared baking sheet aside until you're ready to portion the cookie dough.

In the bowl of a stand mixer fitted with a paddle attachment, or using hand beaters, beat the eggs and white sugar together for about 1 minute, until the mixture is smooth and has lightened in color. Stop the mixer and scrape down the sides of the bowl as needed to ensure even mixing.

Add the neutral oil, canned pumpkin, and pure vanilla extract to the beaten eggs and sugar. Mix until everything is well blended and the batter appears uniform.

Add the all-purpose flour, baking powder, baking soda, ground cinnamon, fine salt, ground nutmeg, and ground cloves to the wet mixture. Mix until the ingredients are partially combined. Then, add the semisweet chocolate chips and continue mixing until no dry patches of flour remain. I like to reserve a few chocolate chips to press on top of each cookie before baking for a bakery-style look.

Using a 1/4 cup measuring cup, portion out scoops of dough and arrange six cookies per baking sheet, spacing them evenly apart. Bake in the preheated oven for 15-16 minutes, or until the cookies are puffed and set. Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Once the cookies have cooled completely on a wire rack, store any leftovers in an airtight container at room temperature. They will stay fresh for 4-5 days. I find that storing a slice of bread in the container helps keep cookies soft longer.