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Preheat oven to 350 degrees and line the bottom and sides of a 9-by-13-inch baking pan with parchment paper.
In a large bowl, cream the butter and sugar on medium-high speed until smooth with a mixer; beat in eggs and vanilla until combined. Beat in pumpkin puree. Reduce speed to low, and mix in flour, pumpkin pie spice, baking soda, and salt until just combined. Fold in chocolate chips reserving ¼ cup for the top.
Spread batter evenly in prepared pan and sprinkle with reserved chips. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 28 to 35 minutes. Cool completely in pan.
Lift cake from pan, peel off parchment and use a serrated knife to cut into 24 squares.