First gather your equipment and ingredients

Preheat your oven to 375℉

Then we are going to start by melting the butter in a microwave safe bowl. Once that it melted we are going to add in your pureed pumpkin, sourdough starter, coconut sugar, vanilla extract, and egg.

Mix everything together until it’s well combined.

On the top, add the flour, baking powder, salt, and pumpkin pie spice. Carefully mix your dry ingredients a little bit before mixing them into the wet mixture. We don’t need to dirty two bowls. We’re efficient.

Once the wet and dry ingredients are mixed, it’s time to fold in your chocolate chips. Remember to set aside ¼ Cup of chocolate to melt and drizze over the top.

Line your baking pan with parchment paper and carefully add in the batter.

Once it is spread as evenly as you can get it, pop it in the oven for about 35 minutes.

It will be gone when a toothpick can be inserted and comes out clean. You will be able to tell that the top is getting a little more solid and darker.

Allow it to cool for twenty minutes. While it’s cooling, take about a teaspoon of coconut oil and put it in a microwave safe bowl with your ¼ cup of chocolate. Cook just 20 seconds at a time and stir frequently. It’s done once it is fully melted. If it’s too dry you can add a bit more coconut oil.

Once the cake is cool you can drizzle it over the top with a spoon. You could also put it in a baggy and cut a tiny hole in the corner.

Enjoy!