INGREDIENTS
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1 cup (2 sticks) unsalted butter, room temperature
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1 1/2 cups brown sugar
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4 eggs
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2 cups canned pumpkin puree
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2 cups cake flour
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1/2 cup cocoa
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2 teaspoons baking soda
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1 teaspoon nutmeg
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2 teaspoons cinnamon
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1/2 teaspoon ground cloves
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1/2 teaspoon salt
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1 cup bittersweet chocolate, chopped (I chopped up bittersweet chips)