Preheat your oven to 350°F. Grease a 13x9-inch baking pan and line it with parchment paper. Grease the parchment paper as well.

In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt for about 20 seconds. Set this mixture aside.

Using an electric stand mixer with a paddle attachment, cream the softened butter with the granulated and brown sugars until well blended.

Add the egg and vanilla extract to the butter mixture and mix well, then incorporate the canned pumpkin.

Gradually add the flour mixture to the wet ingredients and mix just until combined. Fold in 1 1/4 cups of the chocolate chips.

Spread the batter evenly into the prepared baking pan. Sprinkle the remaining 1/4 cup of chocolate chips evenly over the top.

Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the bars to cool completely in the pan. Once cooled, lift the bars out using the parchment paper and cut them into squares.

Store the pumpkin bars in an airtight container. For a longer shelf life, keep them in the refrigerator and bring them to room temperature before serving.