Lightly spray a 9x13 cake pan and line with parchment so it overhangs on the long sides of the pan. Lightly spray the parchment as well.
Preheat oven to 350F.
In a medium bowl combine the flour, baking powder, cinnamon, baking soda, ginger, sea salt, cloves, allspice and nutmeg. Whisk together.
In a large bowl whisk together the pumpkin puree, sugar, oil, eggs and vanilla.
Add the dry into the wet and whisk until combined and you no longer see any dry bits. Using a silicone spatula stir in the chocolate chunks. Pour into the prepared pan and spread out into a flat, even layer. Sprinkle with the pumpkin seeds.
Bake for 25-30 minutes or until puffed, golden around the edges and a toothpick inserted in the middle comes out clean.
Let cool slightly before cutting. Even better the next day. Keep covered or in an airtight container for 5-6 days.
Recipe Courtesy of Megan Mitchell