Preheat the oven to 350º. Generously butter a 10 cup or larger bundt pan. Sprikle in 1 tablespoon of flour, and turn pan to coat all surfaces - tap out extra flour. [or use a baking spray]

In medium bowl, whisk together the flours, cinnamon, ginger, baking powder and soda and salt - set aside.

In the bowl of a stand mixer, or a large mixing bowl, if using a hand mixer, cream together the soft butter and sugar, mixing for about 2 minutes once they are combined.

Beat in the eggs.

Beat in the pumpkin and vanilla.

Add the dry ingredients in 3 parts, alternating with the buttermilk.

Mix in the chopped chocolate or chips.

Spread evenly in the prepared bundt pan.

Bake on center oven rack for about 40 to 45 minutes. A toothpick inserted near the middle should come out clean.

Cool in pan for 5 minutes, and then remove to a cooling rack. You may have to wiggle a table knife in around the edges to loosen them from the pan.

Serve with a sprinkle of powdered sugar, whipped cream or vanilla ice cream.