Preheat the oven to 350 degrees F.

Line and grease a 8x8-inch* pan with parchment paper, letting the paper overhang the sides.

Set aside.

In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, all spice, ground cloves and salt.

Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, mix together butter and sugars on medium speed for one minute.

Add the egg and vanilla and mix until combined.

Add the pumpkin puree and beat until incorporated.

Slowly add the flour mixture to the pumpkin mixture and mix well until combined.

Gently fold in the chocolate chips and pecans.

Pour the batter into the prepared baking pan and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.

Remove from oven and let cool.

Remove bars from pan and cut into squares.

Store in an airtight container for up to 5 days.