Preheat your oven to 180°C (160°C fan/Gas Mark 4). Line two large baking trays with parchment paper. This step ensures even baking and prevents sticking, making cleanup a doddle.

In a large mixing bowl, cream together the softened butter and light brown sugar until the mixture is light and fluffy, taking on a pale, creamy hue. This process incorporates air, giving your cookies a tender texture.

Beat in the egg and vanilla extract until fully combined. The mixture should look smooth and well-emulsified. Then, stir in the pumpkin puree until it's evenly distributed and the mixture takes on a lovely, uniform orange colour.

In a separate medium bowl, whisk together the plain flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt. Make sure there are no lumps, and the spices are well-distributed, giving off a warm, inviting aroma.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed (or by hand) until just combined. Be careful not to overmix. Once almost combined, fold in the rolled oats and chocolate chips. The dough will be thick and slightly sticky, with visible oats and chocolate pieces.

Drop rounded tablespoons of the dough onto the prepared baking trays, leaving about 5 cm between each cookie. They will spread slightly. Bake for 12-15 minutes, or until the edges are lightly golden and the tops spring back when gently pressed. Your kitchen will fill with the comforting scent of autumn spices.

Allow the cookies to cool on the baking trays for a few minutes until they firm up slightly, then transfer them to a wire cooling rack to cool completely. This prevents them from becoming soggy on the bottom.