Preheat the oven to 350°F. Set aside. In a large bowl, sift together the flour, pumpkin pie spice, baking soda and salt.
In a separate bowl, beat the butter with an electric mixer. Add the sugar and beat until fluffy. Next mix in the egg, pumpkin puree and vanilla. Slowly add in the flour mixture and mix until combined. Fold in the chocolate chips.
Butter a piece of parchment paper and place in a 9x13″ baking dish. Then pour into the prepared baking dish.
Bake for 35 to 40 minutes, or until a toothpick comes clean. Allow to cool for 20 minutes in pan and then remove from pan. Cut into bars and enjoy!
If you prefer extra spice, add in an extra 1/2 to 1 teaspoon of ground cinnamon.
You can also swap the semi-sweet chocolate for white chocolate or omit completely.
Storage + freezer:
Allow to cool and store in an airtight container or bag for up to 3 days. To freeze, wrap in saran wrap and place in a freeze container.
Store in the freezer for up to 3 months. Let thaw at room temperature for a few hours when ready to enjoy.