These are FANTABULOUS. I adjusted the recipe a bit– I used cushaw squash instead of pumpkin (it turned out a little lighter in color), I added ginger and fresh nutmeg, and decreased the sugar a little. All in all, quite good!

Ingredients:
● 2 cups all-purpose flour (spooned and leveled)
● 1 tsp cinnamon
● 1 tsp. baking soda
● 3/4 tsp. salt
● 1 cup (2 sticks) unsalted butter, room temperature
● 1 1/4 cups sugar
● 1 large egg
● 1 1/2 tsp. vanilla extract
● 1 cup canned pumpkin puree
● 12 ounces bittersweet chocolate, finely chopped

Directions:
Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.

With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 30 to 35 minutes. Cool completely in pan.

Credit where credit is due, I got this off one of my favorite cooking blogs  http://slowlikehoney.net/2009/10/04/the-weight-of-paranoia/

Great with coffee or tea on a rainy day like this one, here in KY!