1. In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.

2. Beat in the large egg and vanilla extract until well combined. Then, add the pumpkin puree and sourdough discard, mixing on low speed until just incorporated. Be careful not to overmix at this stage.

3. In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves. Ensure all the dry ingredients are thoroughly mixed.

4. Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Stop mixing as soon as no streaks of flour are visible.

5. Gently fold in the semi-sweet chocolate chips using a spatula or wooden spoon. Distribute them evenly throughout the dough.

6. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. This step helps the flavors meld and prevents the cookies from spreading too much during baking.

7. Preheat your oven to 375 F (190 C). Line baking sheets with parchment paper or silicone baking mats. Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.

8. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are set but still look soft. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.