Preheat the oven to 350 degrees Fahrenheit and line a 9-inch square pan with parchment paper.

Transfer the canned pumpkin puree, almond butter, eggs, pure maple syrup, and pure vanilla extract to a large mixing bowl. Mix well until the wet ingredients are combined. Note: if the almond butter is chilled, microwave it for 30-60 seconds, until it is easier to stir. Be sure to use well-stirred almond butter without oil separation.

Stir together the cocoa powder, pumpkin pie spice, baking soda, and sea salt in a separate bowl or measuring cup. Transfer the dry ingredients to the large bowl with the wet ingredients and stir well. Stir in the chocolate chips.

Pour the cake batter into the prepared baking pan and spread it into an even layer.

Bake on the center rack of the preheated oven for 23-28 minutes, until the top has firmed up and the center tests clean. Insert a digital thermometer into the center of the cake. It is ready if it is 190 degrees F or higher.

Let cake cool on a cooling rack.

While the cake is cooling, prepare the ganache. Transfer all of the ingredients to a microwave-safe bowl and microwave for 30-second intervals, stirring well in between each interval, until melted (about 60-80 seconds total). The ganache will initially be fairly runny but will thicken over time as it cools off.

Pour the ganache on top of the cake and spread it evenly over the cooled cake. If you want to make it look fancy, you can sprinkle the wet ganache with shaved or chopped chocolate. Transfer the cake to the refrigerator for 10-20 minutes to allow the ganache to set up.

Slice the pumpkin chocolate cake, and serve! This delicious moist chocolate cake is amazing as is or with a scoop of vanilla ice cream or homemade whipped cream.