First things first. You need to prepare the pan. Grease it, line it with wax paper with a little tail hanging over the end, then grease and flour the wax paper. Believe me, you really need to do it all, otherwise you'll have a mess on your hands when you go to flip it out. I was lazy and just used PAM spray and it worked fine. Turn on the oven to 375.Next, whip up your batter. It comes together quickly.
3/4 cup all purpose flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. each cinnamon and cloves
1/4 t. salt
1 cup sugar
2/3 cup canned pumpkin (NOT pumpkin pie filling!)
3/4 cup mini semisweet chocolate chips.
Combine dry ingredients in a small bowl. In a medium bolw, beat the eggs and sugar until thick and pale yellow. Beat in the pumpkin, then the dry ingredients, and last of all, the chocolate chips. Pour into the prepared pan and spread evenly. It will be a pretty thin layer. Bake for 13-15 minutes,, until golden and the top of the cake springs back when you touch it lightly.Sprinkle a tea towel liberally with powdered sugar while the cake is baking. As soon as you remove it from the oven, carefully flip the cake out onto the towel, then peel the wax paper off. Roll up in the towel and leave on a rack to cool completely.