Preheat the oven to 180°C/ 350°F. Line a loaf cake tin about 23 cm/ 9 inches long with baking paper. Set aside.
Mix the dry ingredients: almond flour, baking powder, baking soda, sugar, cinnamon, allspice, nutmeg, and salt in a bowl.
Mix wet ingredients: In another bowl, whisk the eggs, add the pumpkin puree and vanilla extract, and combine.
Combine batter: Add the wet ingredients to the dry ones and combine them. Fold in 2 tablespoons of the chocolate chips or chunks.
Pour the batter into the prepared tin and sprinkle it with the remaining chocolate chips.
Bake for 45-50 minutes or until a toothpick inserted in the middle of the cake comes out clean.
Leave to rest in the tin for 10 minutes. Remove and let cool on a wire rack.
Dust with a little icing sugar before serving.