In a large bowl, whisk together both sugars and the oil. Add egg, pumpkin and vanilla and whisk until smooth.
In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg and whisk until blended.
Add dry ingredients to the wet ingredients and stir gently until just combined. Fold in both chocolate chips.
Use a small cookie scoop to scoop dough onto a lightly greased cookie sheet. Bake for 10–12 minutes, or until set in the middle. Cool on the cookie sheet for a couple of minutes, then remove to cooling racks to cool.
Make Ahead: Store the dough in an airtight container in the refrigerator for 1–2 days. Already baked cookies can be stored in an airtight container or large resealable plastic bag for 2–3 days in a cool spot, or in the refrigerator for up to a week.Use a Spice Blend: Substitute 1 tablespoon pumpkin pie spice for the cinnamon, cloves and nutmeg, if needed.