Preheat oven to 350 F. Line two baking sheets with parchment paper and reserve.
In a stand mixer or large bowl, cream the "butter" with brown sugar until fluffy, scraping down and repeating twice. Beat in pumpkin and vanilla-it may appear curdled, that's ok.
In a medium bowl, whisk the flour, salt, baking soda, cinnamon, nutmeg, allspice and cloves. Mix the flour mixture into the pumpkin mixture until smooth, scraping down and mixing until well-combined. Stir in chocolate chips.
Scoop 2 tablespoon-sized portions and place on sheet pans, 2 inches apart. Dampen your palms and flatten cookies slightly to 1/2 inch thick.
Bake for 7 minutes, then reverse the position of the pans and bake for 7 minutes longer. Cool on racks before transferring to an airtight container to store.