Preheat your oven to 350°F (175°C). Gracefully line a baking sheet with parchment paper to ensure a non-stick experience.

In a grand mixing bowl, whisk the butter, light brown sugar, and granulated sugar together until the mixture achieves a creamy, seamless consistency.

Effortlessly blend in the pumpkin puree and vanilla extract to this mixture.

In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice, and salt.

Gradually incorporate the dry mixture into the wet mixture, stirring to achieve a harmonious blend.

Delicately fold in 2 cups of the S'mores baking chips, reserving the rest for later use.

Using a refined ice cream scoop or spoon, deposit uniform portions of the dough onto the prepared baking sheet, ensuring adequate spacing between each cookie.