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Set your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
In a large bowl, whisk together the pumpkin puree, oil, eggs, brown sugar, granulated sugar, and vanilla until smooth.
In a separate bowl, whisk the flour, baking soda, baking powder, salt, and pumpkin pie spice until evenly mixed.
Slowly mix the dry ingredients into the wet mixture. Stir just until combined—do not overmix.
Gently fold in the chocolate chips, saving a few to sprinkle on top of the loaf before baking.
Pour the batter into the prepared pan and top with reserved chocolate chips. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let the bread cool in the pan for 10–15 minutes before transferring to a wire rack to cool completely.