Preheat the oven to 350°F (175°C) and prepare a baking pan by greasing it or lining it with parchment paper.

In a medium-sized bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.

In a separate large bowl, cream together the granulated sugar, brown sugar, and softened unsalted butter until light and fluffy. Add eggs one at a time, mixing well after each. Stir in the pumpkin puree and vanilla extract.

Gradually fold the dry mixture into the wet ingredients until just incorporated.

Gently fold in the chocolate chips until evenly distributed.

Spread half of the batter evenly in the prepared pan and bake for about 20 minutes. Allow to cool slightly before adding the remaining batter on top and return it to the oven until a toothpick comes out clean.

Optionally drizzle with chocolate or caramel sauce for extra indulgence.