In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, nutmeg, and clove. Set aside.

In a large bowl, using an electric mixer, cream together the softened unsalted butter, dark brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Add the pumpkin puree and vanilla extract to the butter mixture and beat until just combined.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.

Fold in the chocolate chips using a spatula until evenly distributed.

Press the dough evenly into the prepared 9-inch round pan. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs attached. The center may still look slightly soft.

Let the cookie cake cool completely in the pan on a wire rack before slicing and serving. This allows it to set properly.