Preheat the oven to 350 degrees Fahrenheit.

In a saucepan, heat pumpkin puree, cinnamon, and pumpkin spice over medium heat, stirring often for about 4-5 minutes.

Remove from heat and stir in cream cheese until fully mixed. If needed, return to heat for 30 seconds.

Stir in brown sugar, sugar, and oil. Allow it to cool for 5 minutes before adding the eggs.

Whisk in eggs and buttermilk until smooth. Then, fold in flour, baking powder, baking soda, and salt. Mix until just combined.

Ensure the mixture has cooled before adding chocolate chips. Save some chips to sprinkle on top.

Grease two 8 1/2 inch x 4 1/2 inch loaf pans with non-stick cooking spray or butter. Pour in the batter.

Bake for 44-48 minutes or until the center is cooked through. If it's browning too quickly, cover with foil halfway through baking.

Check doneness by inserting a toothpick into the center; it should come out clean.

Let the pumpkin loaves cool for 20 minutes before transferring them to a wire rack. Allow them to cool completely.