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

In a large mixing bowl, sift together the flour and cocoa powder to remove lumps.

Add the cane sugar, baking powder, and salt to the dry mixture and whisk until uniform.

In a separate medium bowl, whisk together the pumpkin puree, melted coconut oil, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and fold with a spatula until just combined. Do not overmix.

Fold in 1/4 cup of the vegan chocolate chips into the batter.

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

Sprinkle the remaining 1/4 cup of chocolate chips over the surface.

Bake for 28 to 32 minutes, or until 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 1 hour to set the structure before slicing into 16 squares.