Preheat the oven to 325 degrees. While the oven is preheating, combine flour, baking soda, baking powder, pumpkin pie spice and salt in a medium sized bowl and stir to combine. Set aside
In a large bowl, combine softened butter, brown sugar, and white sugar. Using a hand or stand mixer, use the whisk attachment to combine the butter and sugars together, about 2 minutes.
Once the butter and sugars are combined, add in the vanilla extract and canned pumpkin. Continue to mix until combined, about 1-2 minutes.* Then add in the eggs and continue to mix until the batter is smooth. Once smooth, slowly add in the dry ingredient mixture and mix until smooth and combined.
Melt the dark chocolate chips in the microwave for 30 seconds then stir. Continue to melt them in 10 second intervals until chocolate is smooth and completely melted.
In a greased 8x4 loaf pan pour in pumpkin spice batter and melted chocolate. You could alternate them in the pan, or pour in the pumpkin spice batter then the chocolate over top. Gently scoop and stir the batter and chocolate together so they begin to swirl. Try not to over-do it or the batter is going to just turn out brown.
Bake for 60-70 minutes on the middle rack until an inserted toothpick comes out clean. I also like to cover the pumpkin spice loaf with foil half way through so the top doesn't get too brown. Once finished enjoy warm!
*After I whisk the butter and sugar together I like to switch to the paddle attachment on my stand mixer for the remainder of the mixing. If you do not have that option, just continue to use the whisk attachment.