Preheat oven to 350.

Cream butter until light and fluffy, about a minute.

Next, add in sugars and cream until combined.

Add in the pumpkin puree, vanilla extract, and salt. Mix.

In a small bowl, mix flour, baking soda, cinnamon, nutmeg, all spice, cloves, and espresso powder.

Mix with wet ingredients.

Once combined, add in chips. Stir.

Allow the dough to chill for at least 30 minutes in the fridge (or freeze cookie sheet of made dough balls for 5 minutes before baking).

Roll dough into symmetrical balls, about 1 1/2 Tbsp to 2 Tbsp in size. Place evenly on a cookie sheet, and press down on the tops of the dough balls slightly. This will help them to spread in the oven.

Bake for 10-12 minutes, or until golden brown. I prefer these cookies to come out when they are just turning golden brown. Though they may appear slightly underdone, as the cookies cool on the cookie sheet, they bake/cool to the perfect consistency!

Enjoy!