Preheat oven to 350 degrees. Spray a 9-by-13-inch baking pan with cooking spray. Set aside.
In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, baking soda, and salt. Set aside.
In the bowl of a stand mixer, cream butter and sugars until smooth. Beat in the egg and vanilla until well blended. Add the pumpkin puree. Reduce speed to low, and mix in the flour mixture until just combined. Stir in the chocolate chips. Spread batter evenly into the prepared pan.
To make the streusel, in a medium bowl, combine the flour, brown sugar, and cinnamon. Add in the butter, using 2 table knives or your hands, and cut into the dry ingredients until the mixture looks like coarse crumbs. Sprinkle streusel evenly over the top of the cake. Next, sprinkle the chocolate chips over the cake.
Bake for about 35-40 minutes or until the sides pull away from the pan and a toothpick comes out clean. Place cake on a wire rack and cool completely. Cut into squares and serve.