Preheat oven to 350ºF. Line an 8x8-inch baking dish with a sheet of parchment paper, and lightly grease with cooking spray.
In a medium-sized bowl, combine almond flour, pumpkin pie spice, baking powder, and salt. Whisk until combined.
In another medium-sized bowl, whisk together pumpkin puree, maple syrup, almond butter and eggs.
pour the wet ingredients into the dry ingredients and using a rubber spatula, mix until combined.
Fold in chocolate chips and pecans. Transfer mixture to prepared baking dish, and sprinkle extra chocolate chips on top.
Place pan in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 30 minutes.
Remove the bars from the dish using the overhangs of parchment paper.
Be sure the bars are cooled completely before slicing into 12 squares.
Store in an airtight container at room temperature for the first 1 to 2 days, and then refrigerate after 2 days.