Bangor Pumpkin Chocolate Chip Cookies

In a bowl whisk together flour, cinnamon, baking soda, salt, ginger, nutmeg, allspice, and cloves, set aside.
In another bowl beat butter with light brown sugar and granulated sugar until smooth, fluffy, and lump free. Beat in egg white one at a time, beating well after each addition. Add in vanilla and pumpkin puree.
Gradually add in dry ingredients, mixing until there are no visible streaks of flour. Fold in chocolate.
Portion the cookies into 2-ounce portions and transfer to a parchment-lined tray. Chill portioned dough for 1 hour.
Preheat oven to 350°F and line 2 baking sheets with parchment paper. Set the chilled cookies 2 to 3 inches apart.
Bake for 10 to 15 minutes until barely golden around the edges. Let the cookies rest for 15 to 30 minutes. Serve and enjoy!