Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.

In a large bowl, whisk together the pumpkin puree, granulated sugar, and vanilla extract until the sugar has partially dissolved.

Sift the flour, cocoa powder, baking powder, and salt directly into the wet ingredients.

Stir with a spatula until the batter is just combined; do not overmix.

Fold in the vegan chocolate chips.

Transfer the batter to the prepared pan and smooth the top with a spatula.

Bake for 25 to 30 minutes until the edges are firm and a toothpick inserted into the center comes out with only a few moist crumbs.

Remove from the oven and allow to cool completely in the pan for at least 30 minutes to ensure the structure sets before slicing.