In a large bowl, mix together first 4 ingredients - pumpkin puree, maple syrup, eggs, vanilla extract - until smooth.
Mix in the dry ingredients - almond flour, coconut flour, cocoa powder, baking soda, cinnamon, allspice and salt - blend until smooth.
Stir in ⅓ cup chocolate chips.
Pour batter into prepared pan and spread evenly to the edges and smoothing the top.
Bake for 20-25 minutes until knife comes out clean. As soon as it comes out clean, remove from oven.
Cool and prepare the topping.
Topping
Melt the chocolate chips and coconut oil in a small saucepan over very low heat.
Pour/drizzle the hot topping over the cooling brownies.
Allow to cool and then cut into 12 bars.
Notes
Refrigerate brownies after they are completely cool in an airtight container.Pumpkin Pie spice can be used as a substitute for the Allspice and Cinnamon