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Line an 8 inch x 4 inch loaf pan with parchment paper, leaving some overhang for easy removal later.
Add chocolate chips to a large microwave safe mixing bowl. Heat in 15-30 second intervals, stirring in between with a spatula until chocolate is completely melted and smooth. Add in the pumpkin puree and stir it in until it is evenly incorporated.
Working quickly, transfer the fudge into your lined baking loaf pan. The fudge starts to thicken and set very soon after the pumpkin is incorporated so you do want to quickly transfer it into the pan. Use a spatula to smooth and even the surface.
Place the fudge into the fridge until firm (mine took a little less than 30 minutes). I recommend cutting the fudge soon after the fudge has firmed up as it is easier to cut through smoothly. Cut fudge into approximate 1 inch squares with a large sharp knife. Uneaten fudge should be stored in an airtight container in the fridge.