I was the first time when cake dissapeared so quickly. And even more – almost everyone asked for the recipe. 
I was really pleased. So I write down here the recipe without a queue (in the queue there are five more recipes).
2 1/3 cups all-purpose flour
1 tbsp. pumpkin pie spice (didn’t used)
1 tsp. cinnamon
1 tsp. baking soda (used in half with baking powders)
3/4 tsp. salt
1 cup (230 g) butter, room temperature
1 cup sugar (it’s recommended to use in half with brown sugar)
1 large egg
2 tsps. vanilla extract
450 g pumpin puree
2 cups (250 g) chopped chocolate (next time I will use 200 g)
3/4 p. pecans, chopped (used walnuts)
Preheat oven to 180°C degrees. Line bottom and sides of a big oven baking pan with baking paper, leaving an overhang on all sides. In a medium bowl whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside. In another bowl cream butter and sugar until smooth. Beat in egg and vanilla until combined. Beat in pumpkin puree. If the mixture looks curdled, do not fret. Mix in dry ingredients until just combined. Fold in chocolate chips and pecans. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
Source: my baking addiction
