• In a large bowl, or bowl of a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar and brown sugar on medium speed for 1-2 minutes. Scrape down the sides of the bowl with a rubber spatula and add the egg, vanilla extract, and pumpkin puree. Mix on medium speed until combined. Use a rubber spatula to scrape down the sides of the bowl. 
• Add the old-fashioned oats, all-purpose flour, 2 tsp ground cinnamon, ½ tsp ground nutmeg, ½ tsp ground cloves, ½ tsp baking soda, and ¼ tsp salt. Mix until partially combined. Add the chocolate chips and mix on low until combined and no flour streaks remain. 
• Portion the dough into 2 tablespoon sized balls. Place on a parchment lined baking sheet (or plate) and chill in the fridge for 15 minutes (we just want the dough slightly chilled so there isn’t excess spreading). While the dough balls are chilling preheat the oven to 350°F. 
• Once preheated, bake the cookies (about 12 per baking sheet… leaving 2 inches between each cookie dough ball) for 10-12 minutes or until the edges and tops are set.
• Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. 

Storing

• Store cookies in an airtight container at room temperature for 4-5 days, or in the fridge for 1-2 weeks. You can also freeze the baked cookies for 2 months. See my freezing cookie post for more information on freezing cookies and cookie dough.