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Preheat oven to 350°F.
Prepare an 8-inch-square baking pan: cover parchment paper, allowing it to slightly overhang opposite ends. Set aside.
Mix butter and sugar in a mixing bowl with an electric mixer until well combined and creamy.
Add in eggs, pumpkin and vanilla, mix well.
Whisk almond flour, baking powder, cinnamon, salt and nutmeg in a small bowl.
Add the flour mixture into the wet ingredients until just combined.
Stir in chocolate chips.
Spread the batter evenly into the prepared pan. Top with a few extra chips for decoration if desired.
Bake 30-35 minutes or until a toothpick inserted into the center comes out clean (or with just chocolate on it!). Tip: if the top is done and you want to cook it a few extra minutes, cover with foil.
Let cool in the pan for 45 minutes. Lift the entire parchment paper out and transfer to a cutting board. Cut into 16 squares.
I like to store in the refrigerator.