Line the baking pan with foil and spray with cooking spray for easy cleanup and clean slices., Use mini chocolate chips to help them disperse evenly; if using regular chips, toss them in flour before folding in to prevent sinking., Avoid using pumpkin pie filling; use pure pumpkin puree instead to control sweetness and spice., If out of canola or vegetable oil, melted butter can be used as a substitute, noting a slightly different texture and richer flavor., The cake can be turned into cupcakes by using muffin tins and reducing baking time to around 20 minutes., Double the recipe for a 9×13 pan but watch baking time as ovens vary., Add crumb or streusel toppings or a powdered sugar glaze for extra flavor., Mix in chopped nuts or use different types of chocolate chips for variation., Swirling in sweetened cream cheese before baking creates a pumpkin-cheesecake style dessert., For gluten-free option swap all-purpose flour with a cup-for-cup gluten-free blend.