Preheat your oven to 350 degrees.

In a mixing bowl whisk together the gluten free flour, baking powder, baking soda, sea salt, cinnamon, ginger, nutmeg and cloves. Set aside.

In the bowl of your stand mixer add the unsalted butter, sugar and brown sugar. Beat until well blended together. Add the eggs, pumpkin puree and vanilla. Beat until well blended together.

Add the dry ingredients to the wet ingredients and mix until they are just combined.

Add the chocolate chips and mix them into the cookie dough.

Using a cookie scoop to measure the dough add 12 cookies to your regular sized baking sheet. Smash them down slightly with your hand. If the dough is sticking to your hand wet it with water.

Bake at 350 degrees for 15-20 minutes.

Let cookies cool slightly and then move them to a cooling rack. Let the cookies cool completely before storing them in an air tight container.