Preheat your oven to 350 degrees F. Line a 9x13" cake pan with parchment paper so the sides are sufficiently covered with parchment paper. Set aside.
In a medium bowl, whisk together flour, cinnamon, ginger, allspice, cloves, baking soda and salt. Set aside.
In a large stand mixer with paddle attachment, combine the butter and sugar. Cream for 5 minutes until light and fluffy. Scrape down the sides of the bowl as needed. Add in egg, vanilla, and pumpkin puree and beat until combined. Slowly add in flour mixture and mix until just combined.
Stir in 1 ½ cups of chocolate chips with a spatula. Pour mixture into baking sheet. Sprinkle the chocolate disks (or more chocolate chips) on top before baking.
Bake for 32-35 minutes or until pumpkin bars are browned and toothpick comes out clean. Let cool before cutting.
Store these bars in an airtight container. They'll be great 2-3 days later. If freezing, individually wrap in plastic wrap then freeze in a Ziplock bag for easy access. To eat, dethaw in the refrigerator overnight or stick in the microwave for 20-30 seconds.