Preheat the oven to 350 degrees Fahrenheit. Spray a 10" or 11" cast iron (or oven safe) skillet with cooking spray.

In the bowl of an electric mixer, cream together butter, sugar, egg, and vanilla until nice and fluffy. Then add pumpkin puree and mix again until incorporated, scraping down the sides in between.

In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Add flour mixture to the wet mixture, along with 1 c. of the chocolate chips, and mix just until combined.

Spread batter evenly into prepared skillet. Sprinkle the top with remaining 1/2 c. of chocolate chips and lightly press them in.

Bake for approximately 17-18 minutes, or just until set. Check it often. My skillet is about 11 1/2" and that was the appropriate baking time. If yours is smaller (e.g. 10"), you'll need to bake it for a little longer (probably no more than 4-5 minutes longer). If your skillet is larger, cut the baking time down by a few minutes. You can check by inserting a toothpick into the center. It shouldn't come out gooey. Moist crumbs are ok. Be careful not to over bake.

Let it cool a bit, then enjoy warm or at room temperature.