Preheat oven to 325 degrees.

In a small bowl, whisk together flour, cocoa powder, baking soda, salt, cinnamon, nutmeg and cloves. Set aside.

In a small saucepan (or in a microwavable bowl) over low heat, melt the chocolate and butter together until smooth. Don't let it burn. Set aside to cool for a couple of minutes.

While the chocolate cools, use the attachment paddle on a stand mixer to beat together the sugar, pumpkin and vanilla. Add the chocolate mixture and mix until combined. Add the dry ingredients and beat until evenly mixed.

Line a baking sheet with parchment or a silicone liner (I use this one), and scoop golf ball-sized balls onto the cookie sheet, leaving about 2 inches of space between each one (they spread a lot).

Bake for 12-14 minutes, until the edges look dry and the tops are cracked. Let cool for 10-15 minutes on the cookie sheet before transferring them to a rack to cool completely.