Grease and parchment line a 8x8 square baking pan and set aside. 

Preheat oven to 350 degrees F.

In a bowl add the flour, baking powder, salt, cinnamon, and pumpkin pie spice. Using a whisk, wooden spoon, or an electric mixer, stir to combine. 

In a medium bowl, add the maple syrup, apple sauce, pumpkin puree, vanilla extract, apple cider vinegar, and almond butter. Using a whisk, wooden spoon, or an electric mixer, stir to combine the wet ingredients.

Add the pumpkin mixture to the flour mixture and, using a wooden spoon or electric mixer, mix until well combined.

Add ¾ cup (120g) of the chocolate chips to the batter. Using a spatula, fold in the chocolate chips. You can use an electric mixer however, the chocolate chips might break up a bit. Folding them in will help them hold their shape.

Add the batter to the prepared 8x8 baking pan and smooth out the batter so it will bake evenly in the pan. **I used an offset spatula. For best results, spray a small amount of oil on the off-set spatula then gently smooth out the top so the bars are smooth and even. This will prevent the batter from sticking to the offset spatula.

Sprinkle the remaining chocolate chips over the top. Bake at 350 degrees F for 30 minutes, the edges will be golden brown and a toothpick should come out clean.

Allow the bars to cool in the pan for 10 minutes before removing them. Lift out of the pan using the edges of the parchment and slice the bars up into 9 equal pieces.