Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy removal. Set aside.

In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves until well combined. Set this dry mixture aside.

In a large mixing bowl, combine the granulated sugar, packed light brown sugar, large eggs, and vegetable oil. Using an electric mixer (handheld or stand mixer with paddle attachment), beat on medium speed for 1-2 minutes until the mixture is lightened in color and well incorporated.

Add the pumpkin puree and vanilla extract to the wet mixture. Beat on low speed until smooth and fully combined, scraping down the sides of the bowl as needed.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed with the electric mixer until just combined. Be careful not to overmix; a few streaks of flour are acceptable.

Using a rubber spatula, gently fold in the semi-sweet chocolate chips until they are evenly distributed throughout the batter.

Pour the batter evenly into the prepared 9x13 inch baking pan, spreading it to the edges with your spatula. If desired, sprinkle a few extra chocolate chips on top for presentation.

Bake for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center of the bars comes out clean (a few moist crumbs are okay, but no wet batter).

Remove the pan from the oven and place it on a wire cooling rack. Let the pumpkin bars cool completely in the pan before lifting them out using the parchment paper overhang (if used) or cutting them into 24 squares. Enjoy!