Preheat the oven to 160°C or 325°F. Measure and sift the all purpose flour in a bowl. Add the baking powder, baking soda, cinnamon powder, and salt. Keep aside.

With a regular or electric whisk, blend the eggs and sugar, till it becomes lighter in color, and the sugar is dissolved for the most part.

Add the oil and again using a manual or electric whisk, incorporate the oil in the egg and sugar mixture. Probably a minute or so. Add the pumpkin puree in this mixture and whisk till everything is mixed well - again probably for another minute.

Now add the wet ingredients to the dry ingredients and using your hands gently mix them together, so it forms a dough. It will be like thick pancake batter.

Add the chocolate chips and mix gently.

Grease a Bundt pan or a square 8 x 8 pan. If you’re using a square pan, then I would line that with parchment paper. Add the batter to the pan and bake for one hour or till a toothpick inserted comes out clean.

Let the cake cool before unmolding. Enjoy!