Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch pan or a bundt pan.
In a large bowl, whisk together the dry components: all-purpose flour, granulated sweetener, leavening agents, and a pinch of seasoning. Include your preferred warming spices.
In a separate bowl, combine the wet elements. This includes canned pumpkin, large eggs, melted butter, and a touch of vanilla flavoring. Mix until everything is well incorporated.
Gradually add the wet mixture to the dry ingredients. Stir just until combined; avoid overmixing. Fold in the mini chocolate morsels gently.
Pour the confectioner’s mixture into your prepared pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes. Then, invert it onto a wire rack to cool completely.