Preheat oven to 350°F. Spray baking sheet with nonstick cooking spray or line with a silicone baking mat. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, or using hand beaters, beat the eggs and sugar until smooth and lightened in color about 1 minute. Stop the mixer and scrape down the sides of the bowl as needed. Add the oil, pumpkin puree, and vanilla and mix until well blended.
Add the flour, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves. Mix until partially combined and then add the chocolate chips and mix until no dry flour patches remain.
Using a 1/4 cup portion the dough, placing six cookies on the prepared baking sheet. Bake for 15-16 minutes or until cookies are puffed, and set. Cool on pan for 5 minutes then transfer to a wire rack to cool completely.
Store leftover cookies in an airtight container at room temperature for 4-5 days.
I don't recommend freezing the dough since it's a soft dough. You can freeze the cookies tough. Let cool completely and freeze for up to 2 months. I recommend wrapping each cookie in plastic wrap or layering parchment paper between the cookies so they don't stick together.