Preheat your oven to 350 degrees F.
In a large bowl, combine the flour, cinnamon, ginger, allspice, cloves, baking soda and salt. Give the dry ingredients a quick whisk and then set this mixture aside.
In a large stand mixer, combine the butter, white sugar and brown sugar. Turn the mixer on medium high and cream together the butter and sugars, making sure to scrape down the sides so everything is incorporated. Add the egg, vanilla and pumpkin and combine. Add the dry ingredients into the mixer and mix until the dry mixture is just combined. Add in 1 1/2 cups of the chocolate chips and mix to combine.
Spray 3 6-inch baking rounds with non-stick baking spray. Divide the mixture into the baking pans and level it out. Sprinkle on the remaining chocolate chips.
Bake for 30-35 minutes and then remove from the oven. Let cool before turning out from the baking rounds. While cooling - make the chocolate truffle