Preheat oven to 350F. Lightly grease an 8-inch square pan and line it with overhanging parchment paper.

In a large bowl, whisk together the flour, sugar, pumpkin spice, baking soda and salt.

In a separate bowl, whisk together the milk, pumpkin, oil, and vanilla.

Make a well in the middle of the dry ingredients and pour in the wet mixture. Stir until dry ingredients are incorporated. Don’t over mix the batter.

Gently fold in the chocolate chips.

Pour the batter into the prepared pan and bake for 25-27 minutes, or until a toothpick inserted into the middle comes out clean.

Place on a wire rack and let cool completely in the pan.

To make the ganache, add the chocolate chips and almond butter to a microwave safe bowl, and heat for two 30-second intervals, stirring in between and after until smooth.

Slowly spread the ganache over top of the cooled cake, being careful not to spread too closely to the edge as it will spill over the side.

Place in the refrigerator until the ganache is set.

Using the parchment paper, lift the cake out of the pan and transfer to a cutting board. Cut into 16 pieces.

Store in a single layer in an airtight container in the refrigerator for 5-7 days, or store in the freezer for up to 3 months.