Step 1

Preheat the oven to 350°F. Line a 9x13-inch baking pan with foil or parchment paper, leaving an overhang.

Step 2

In a large bowl combine the flour, cinnamon, ginger, nutmeg, allspice, and salt.

Step 3

In another medium bowl whisk together the butter, brown sugar, egg, vanilla, and pumpkin.

Step 4

Add the butter mixture to the flour mixture, stirring until just combined. Stir in the chocolate chips. Pour the batter into the prepared pan.

Step 5

Bake for 35 minutes, or until a cake tester inserted into the center comes out clean. Be careful not to overbake. Set the pan on a wire rack to cool completely before cutting into squares. Store in an airtight container at room temperature for up to 5 days.