In a medium bowl, add the melted butter, brown sugar, and granulated sugar. Whisk the ingredients together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin puree until smooth. Set aside.

In a large bowl, stir together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. Gently fold in the 2/3 cup chocolate chunks. Cover the dough and chill for at least 30 minutes, or up to 3 days.

When ready to bake the cookies, preheat the oven to 350F degrees. Remove the cookie dough from the refrigerator. Line two large baking sheets with parchment paper or silicone baking mats.

Roll the dough into balls, about 2 Tablespoons of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. That is normal, do not overbake. Remove from the oven and press a few more chocolate chunks onto the tops, if desired.

Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack.