Pumpkin Chocolate Chip Squares

2 cups flour
1½ t cinnamon
¾ t ginger
½ t nutmeg
⅛ t allspice
⅛ t ground cloves
1 t baking soda
¾ t salt
1 cup unsalted butter, softened
1¼ cups sugar
1 egg
2 vanilla
1 cup canned pumpkin
2 cups chocolate chips

Preheat oven to 350. Line a 13 x 9 pan with foil, leaving an overhang. In a medium bowl, whisk flour with spices, soda and salt. Cream butter and sugar in mixer until smooth. Beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may look curdled...that’s o.k.). Reduce speed to low and add dry ingredients, mixing just until combined. Add chocolate chips. Spread batter evenly in pan. Bake until edges begin to pull away from sides and toothpick comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan. Left cake from pan (using foil edges) and peel off foil. Cut with serrated knife into 24 pieces.