Preheat oven to 350F.
In a medium bowl, whisk together flour, salt, baking soda, cinnamon, cloves, nutmeg and ginger. Set aside.
In a large bowl, mix together melted butter, pumpkin, sugar, brown sugar and vanilla. Then gradually add in the dry ingredients to the sugars, mixing thoroughly. Mix until completely combined.
Stir in the chocolate chips.
Refrigerate the dough for 30 minutes to an hour.
Spoon tablespoon sized balls of dough until a parchment lined baking sheet.
Press down slightly on the balls of dough as they won't spread very much during baking. Bake for 8-12 minutes or until edges and bottom of cookies are slightly browned. Let cool on baking sheet for 5 minutes before transferring to a wire rack.