1. 1. Cream the Butter and Sugars: 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. The color should lighten and the texture should be smooth.

2. 2. Add Wet Ingredients: Beat in the large egg and vanilla extract until well combined. Then, add the sourdough discard and pumpkin puree, mixing on low speed until just incorporated. The mixture might look a little curdled at this stage, but don’t worry, it will come together.

3. 3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. Ensure all the dry ingredients are evenly distributed.

4. 4. Gradually Add Dry to Wet: Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough; stop as soon as no dry streaks of flour remain. Overmixing can lead to tough cookies.

5. 5. Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips using a spatula or spoon until they are evenly distributed throughout the dough.

6. 6. Prepare for Baking: Preheat your oven to 375 F (190 C). Line a baking sheet with parchment paper or a silicone baking mat. Drop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between each cookie.

7. 7. Bake Until Golden: Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers are still soft and slightly underbaked. The cookies will continue to set as they cool.

8. 8. Cool and Enjoy: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without breaking.