Preheat the oven to 350°F.
Grease a 9×5 inch loaf pan and set aside.
In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
In a large bowl, cream the butter and sugar together with an electric mixer on high speed until fluffy, about 1-2 minutes.
Add the eggs and vanilla, and mix for 1 minute on medium-high speed until pale in color.
Add the pumpkin puree and buttermilk, and mix until combined.
Add the dry ingredients to the wet ingredients and mix until just combined.
Stir in the chocolate chips.
Pour the batter into the prepared loaf pan and bake for 65-70 minutes, or until a toothpick inserted into the center comes out clean with only a few crumbs.
Let the bread cool completely in the pan on a cooling rack. If desired, sprinkle extra chocolate chips over the bread 15 minutes after it’s out of the oven.
Once completely cooled, remove the bread from the pan, slice, and serve!
Store the bread in an airtight container for up to four days. Enjoy!