• In a large bowl, add the melted butter, granulated sugar, and brown sugar. Mix the ingredients together until no brown sugar lumps remain. Stir in the vanilla and pumpkin puree until smooth. Set aside.
• Add the salt, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger. Stir until incorporated. Slowly fold in the flour then gently fold in the chocolate chips. Roll the dough into balls, about 2 ½ to 3 tablespoons of dough each. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Chill the dough for at least 30 minutes. (Can chill up to 3 days.)
• When ready to bake the cookies, preheat the oven to 350F degrees. Remove the cookie dough balls from the refrigerator. Line two large baking sheets with parchment paper or silicone baking mats.
• Bake the cookies for 9-11 minutes. The cookies will look soft and underbaked. That is ok, do not overbake. Remove from the oven.
• Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack.

Cream Cheese Frosting

• In a stand mixer fitted with the paddle attachment or in a large bowl using beaters,whip the butter and cream cheese for about 2 minutes. Slowly add in the powdered sugar. Add the vanilla extract, cinnamon, and salt. Beat on medium-high for about 3 minutes, stopping to scrape the sides of the bowl once or twice. Beat on low speed for about 1 minute to help remove any air bubbles.
• Spread the cream cheese frosting over the top of the cookies or pipe it on. Ifdesired, sprinkle with a touch of cinnamon and nutmeg.
• Keep leftover cookies in the fridge and let them sit out at room temperature for 20 or so minutes before serving. (You can also wait to frost the cookies if you don’t want cold cookies.)