Preheat oven to 425 degrees.
In a medium sized mixing bowl, add the almond milk and apple cider vinegar. Set aside and let sit for a minute so it thickens up a bit.
Now, in a large mixing bowl, whisk together the flour, baking powder, salt and pumpkin pie spice. Set aside.
Now add the pumpkin, vanilla, maple syrup and veggie oil to the almond milk mixture. Whisk together until fully combined.
Now add the wet ingredients to the dry ingredients and whisk until fully combined and the pancake batter is smooth. Then, add 1/2 cup of the dark chocolate chips to the batter. Stir to combine.
Now pour the batter into a baking sheet sprayed with non stick spray. Spread evenly into the pan, you can bang on the counter to spread and get the air bubbles out.
Now bake at 425 degrees for 2-3 minutes, then sprinkle the remaining 1/2 cup of chocolate chips on top of the pancakes. Then bake for 10-12 more minutes until a tooth pick comes out clean.
Let cool for a few minutes, then cut into squares. Serve immediately with maple syrup or freeze and toast later.